Kim Vo's Favorite Ridiculously Easy Lemon Raspberry Scones
The lemon raspberry scones are soft baked and is a big hit when I bring it to work. I used to buy store bought mixes until I came upon this recipe, looking to use up fresh raspberries. I use the basis of this recipe to experiment and substitute other ingredients and it comes out just as delicious. ~Kim Vo
Prep Time: 15 mins | Cook Time: 20 mins | Servings: Servings: 12
For the scones:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 medium size lemon
- ½ cup fresh raspberries
- 2 cups powdered sugar
- 3 tablespoon milk or half and half
- 1 tablespoon fresh lemon juice
For the scones:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
- Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
- After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
- Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
- Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
- Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
- Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
- Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
- While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)
- Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
- If you can wait, let scones sit for 15 minutes to let glaze set before serving.
Calories: 282 kcal