Introduction
Transform everyday ingredients into delightful sweet-and-salty treats with these ridiculously easy lemon raspberry scones! This recipe boasts incredibly quick prep time, a long shelf life, and a touch of gourmet flair that’s perfect for any occasion. Get ready to impress!
Why This Works
These scones are a guaranteed hit because of their irresistible sweet-and-tart flavor combination. The recipe is incredibly fast, uses pantry-friendly ingredients, and yields elegant results. They’re perfect for afternoon tea, holiday gatherings, or even as a thoughtful homemade gift.
Key Ingredients
🥛 1 cup heavy cream
🧈 8 tablespoons (1 stick) unsalted butter, cold and cubed
🍋 1/4 cup lemon zest
🍓 1 cup fresh or frozen raspberries
🍯 1/2 cup granulated sugar
🥚 1 large egg
🌾 2 1/2 cups all-purpose flour
🧂 1 teaspoon baking powder
🥄 1/2 teaspoon baking soda
🌿 1/4 teaspoon salt
🍯 1/4 cup powdered sugar, for dusting (optional)
Instructions
1️⃣ Preheat & Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2️⃣ Combine Dry: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cut in Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4️⃣ Add Wet: In a separate bowl, whisk together heavy cream, lemon zest, and egg. Add to the dry ingredients and gently mix until just combined. Do not overmix.
5️⃣ Fold in Raspberries: Gently fold in the raspberries.
6️⃣ Shape & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each scone.
7️⃣ Bake: Bake for 12-15 minutes, or until golden brown.
8️⃣ Cool & Dust: Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Handy Tips
- Don’t overmix the dough! Overmixing will develop the gluten and result in tough scones.
- If using frozen raspberries, don’t thaw them before adding them to the dough.
- For best results, use cold ingredients.
Heat Control
Keep a close eye on your scones while they bake. They should be golden brown on top and cooked through. If the edges are browning too quickly, reduce the oven temperature slightly.
Crunch Factor
The scones’ delightful crunch comes from the balance of the butter and the baking process. The butter creates layers that melt and create flakiness, while the baking process sets the structure for a satisfying bite.
Pro Kitchen Tricks
- Use good quality, unsalted butter for the best flavor.
- For even baking, space the scones evenly on the baking sheet.
- Layering parchment paper on your baking sheet prevents sticking and makes cleanup easier.
Storage Tips
Store scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.
Gift Packaging Ideas
Package your scones in attractive cellophane bags tied with ribbon, or place them in decorative tins or boxes. Include a small card with the recipe and storage instructions.
Flavor Variations
🌟 Add a chocolate drizzle after baking.
🌟 Substitute blueberries or cranberries for the raspberries.
🌟 Incorporate a teaspoon of vanilla extract into the wet ingredients.
🌟 Add a sprinkle of lemon poppy seeds to the dough.
Troubleshooting
If your scones are too crumbly, you may have not added enough liquid. If they are too dense, you may have overmixed the dough.
FAQ
- How long do they last? Up to 3 days at room temperature, or longer frozen.
- Gluten-free options? Use a gluten-free all-purpose flour blend.
- Caramel Timing? This recipe doesn’t include caramel. It’s lemon raspberry scones.
- Cooling Tips? Let them cool on a wire rack for even cooling.
- Parchment Use? Use parchment paper to prevent sticking and for easy cleanup.
Conclusion
These ridiculously easy lemon raspberry scones are a guaranteed crowd-pleaser! Try this recipe today, share it with friends, or gift them to someone special. Enjoy every delicious bite!