Description
Bake tender, flaky scones featuring bright lemon zest and fresh raspberries, finished with a simple citrus glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup cold buttermilk
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 3/4 cup fresh or frozen raspberries
- 1/4 cup powdered sugar (for glaze)
- 1 teaspoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, buttermilk, lemon zest, and 2 tablespoons of lemon juice.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter. Place the pieces on the prepared baking sheet.
- Bake for 14 to 18 minutes, or until the tops are lightly golden brown.
- While the scones cool slightly, prepare the glaze: Whisk the powdered sugar and 1 teaspoon of lemon juice until smooth. Add a few more drops of juice if needed to reach a drizzling consistency.
- Drizzle the glaze over the warm or cooled scones.
Notes
- To prevent raspberries from sinking, toss them lightly in one teaspoon of the measured flour before folding them into the dough.
- For flakier scones, keep all ingredients, especially the butter and buttermilk, very cold.
- If the dough seems too dry, add buttermilk one teaspoon at a time until it just comes together.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15
- Sodium: 180
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 55