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UPDATE 4/5/21: Due to a lot of feedback about these scones having too much flour and being way too dry, I recently placed this recipe on private until I had some extra time to retest the recipe. However, I have also received quite a few e-mails from some you who have made it before asking for the recipe! So, as of right now, the recipe is unchanged.I will update this post again when I have gone through it myself, but if you've made it before and enjoyed it, here you go!
Lemon Raspberry Scones this Valentines Day?? Buttery, light, fluffy and topped with a perfectly sweet and tart lemon glaze? Yes please! Maybe some roses and chocolate too 😉
Anyhoo, I've beenwishing for spring and springfor memeans berries. Lots and lots of berries. So let's get ready for new season with some ripe, red raspberries!
Confession: I've never been a big fan of scones. If not done right, they can end up too dry. SO having said that, I LOVE THESE!I ate three right off the bat last time I made them. You need these Lemon Raspberry Scones in your life pronto. I literally can't wait for you to try them, they're just so buttery and sweet and delicious.
Speaking of Valentine's Day, I got the nicest surprise at work on Friday. A beautiful bouquet of roses from The Boyf were sent back to me in the kitchen, vase and everything!!! I had no idea 😀 He'll actually be doing the cooking this Sunday and I specifically said no steak and potatoes soooooo I can't wait to see what he makes!
Now what about you?? Any plans for this long, valentine's day included weekend? If a delectable dinner is in order, I would love to hear what recipe you're going to make/enjoy! And if you feel like a scrumptious treat, whip up a batch of these Lemon Raspberry Scones and letme know how it goes 🙂
Lemon Raspberry Scones
5 Stars4 Stars3 Stars2 Stars1 Star
4.4 from 7 reviews
- Total Time: 35 mins
- Yield: scones
Description
UPDATE 4/5/21: Due to a lot of feedback about these scones having too much flour and being way too dry, I recently placed this recipe on private until I had some extra time to retest the recipe. However, I have also received quite a few e-mails from some you who have made it before asking for the recipe! So, as of right now, the recipe is unchanged.I will update this post again when I have gone through it myself, but if you've made it before and enjoyed it, here you go!
Ingredients
UnitsScale
- 4 ½ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon sea salt
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- Zest of 1 lemon
- 8 tablespoons unsalted butter, chilled and cut into small cubes.
- 1 teaspoon lemon juice
- 2 large eggs, beaten
- 1 cup heavy cream
- ¼ teaspoon vanilla extract
- 1 cup fresh raspberries
For the glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 375˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- In a small mixing bowl, whisk together the egg, lemon juice, cream and vanilla extract. Pour into the flour butter mixture and stir until just moistened.
- Add the raspberries and gently stir until just combined.
- Dust your kneading surface with extra flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
- Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared baking sheet.
- Bake in the oven for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes.
- While scones are baking, make the glaze: In a small bowl, whisk the powdered sugar, lemon juice and milk together until completely incorporated.
- Drizzle the cooled scones with lemon glaze and serve with a few fresh raspberries.
- Prep Time: 15 mins
- Cook Time: 20 mins
Reader Interactions
Comments
Dan
These are some of best scones I've ever had. The lemon raspberry mixture is delectable. Tart magic
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Jeanette
This is one of the best scone recipes I have ever tried, and I have tried many!! First, I don’t what the flour fuss was all about, it really had no negative impact on taste or texture. Mine came out perfect, moist and delicious! I especially love Raspberry and Lemon together so I added a little extra of both!
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Charlie
WOW! These are amazing! Lemon and raspberry pair so well together. The scones themselves are moist and delicious. I never have high expectations for scone recipes, but this is getting saved, printed, pinned and made over and over again. Thank you for the yummy treat!
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Gale
Can you put mini chocolate chips in the scones? If so how much?
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Tiffany
Is 4.5 cups the correct measurement of flower? Seems like a lot compared to other recipes I have made. I had to add more liquid to have it come together
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Aberdeen
Yup! I havn't had an issue with the dough being too dry, but just like you did if it's too dry add more liquid, if it's too wet add more flour 👍🏻.
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Alayna Renner
How thin do you make them? Mine needed a LOT more then 20 mins and the raspberries turned the dough pink.
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Renee
I freeze my berry's and add them last. Nice chunks of berry and no pink dough.
Reply
See AlsoWelsh Cakes for St. David’s Day
Deb
I found the dough very dry and added an extra 2 TBSP of cream, I also added lemon zest to the glaze for a stronger lemon presence. I cut them smaller than recommended and got 30 nice size scones from the recipe.
I took them to a group i meet with monthly and they were enjoyed by all, there were NO leftovers and i was asked for the recipe by several people so i forwarded the link to your page.
I will definately make these again.Reply
Lynda Mueggenborg
Is 4 1/2 cups of flour correct in this recipe? that sounds like a lot!
Reply
Aberdeen
Hi Lynda! Seems crazy but yes it's correct, scones take a lot of flour.
Reply
Kalynn
I don't usually comment on this feeds, but my GOODNESS! These are seriously to die for! Thank you!
Reply
Aberdeen
Thank you SO much!!
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Hannah
By far best and most moist scones I’ve ever made! Recipe on repeat, round three coming up!
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Libbie
Absolutely the worst scene recipe I've ever used!!! Your ratios are bonkers. Had to double the cream and split dough in half. You really need to try this again. 4.5 cups is way too much for your liquid amounts. Maybe make sure you have the correct measuring cup.
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Aberdeen
Oh no!!! I'm SO sorry, this seems to have been a theme for this particular recipe so I'll make these again ASAP and see what went wrong. Thank you for letting me know and I'll make sure to fix this soon! In the meantime I'll make this post private until I figure it out 👍🏻.
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Stacey Meyer
I’ve made this recipe twice now and I’m getting to ready to make it again. Everyone loves them. I don’t think they’re too dry at all. Scones are “short“ and they’re not meant to be moist like muffins. Don’t change the recipe.
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Sylvie
My first experiment was a hit! I did freeze the rest individually. Thank you for sharing.
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Janette Obert
Could you please tell me how big to make the round and how thick.
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Crystal
These are delicious and always fluffy! Today I used blueberries instead of raspberries and because I'm lactose intolerant and there is no heavy cream for us, I used 1/2c lactose free 1/2&1/2 and 1/2c almond milk yogurt. Yumma! Thanks, your scone recipes are my fave!
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Crystal
I forgot to add my 5 stars!
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Karmen Bruner
I live in Utah. Was super concerned these would come out dry, but they turned out perfect! At first I thought the scones themselves were large, but they baked evenly in the 20-25 time frame. And the taste!! They tasted so good! Keeping this recipe. Thank you!
Reply
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