Kim Vo's Favorite Ridiculously Easy Lemon Raspberry Scones

Kim Vo's Favorite Ridiculously Easy Lemon Raspberry Scones

These soft-baked lemon raspberry scones are a big hit whenever I bring them to work. I used to buy store-bought mixes until I found this recipe while trying to use up fresh raspberries. The base is flexible — I've swapped in different fruits and it always comes out delicious. ~Kim Vo

Prep Time: 15 mins | Cook Time: 20 mins | Servings: 12

Ingredients:

Scones:

• 1 cup heavy cream
• 8 tablespoons butter, melted
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 medium lemon
• ½ cup fresh raspberries

Lemon Glaze:

• 2 cups powdered sugar
• 3 tablespoons milk or half and half
• 1 tablespoon fresh lemon juice

Directions:

For the scones:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper. Place 1 cup of heavy cream in the freezer for 10–15 minutes.
2. Melt butter in a microwave-safe bowl and set aside to cool slightly.
3. Whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium bowl.
4. Combine the chilled cream with the melted butter and stir with a fork until butter forms small clumps.
5. Add butter-cream mixture to dry ingredients and stir with a rubber spatula until all flour is incorporated. The batter will be thick, like cookie dough. Do not overmix.
6. Break each raspberry in half and fold gently into the dough.
7. Scoop dough into mounds onto the prepared pan, spacing at least 2 inches apart.
8. Refrigerate scones for at least 15 minutes.
9. Bake for 18–22 minutes until light golden brown. Transfer to a wire rack.

For the glaze:

1. Whisk together powdered sugar, milk, and lemon juice until smooth. Adjust with more sugar or cream as needed.
2. Spoon glaze over cooled scones and let set for 15 minutes before serving.

Source:

The Café Sucre Farine