Hello, baking enthusiasts! If you’re searching for a simple yet delightful recipe that combines tangy lemon zest with the sweetness of raspberries, these Ridiculously Easy Lemon Raspberry Scones are just the treat you need. Perfect for breakfast, tea time, or dessert, these scones are as beautiful as they are delicious. Let’s dive into this fuss-free recipe that guarantees bakery-quality results right from your kitchen!
Introduction
Scones are a classic baked good that originated in Scotland and have become a beloved part of tea time around the world. These Lemon Raspberry Scones take the traditional scone recipe and elevate it with the bright, citrusy flavor of lemon and the natural sweetness of fresh raspberries. Unlike many scone recipes that can feel intimidating, this one is easy to follow, even for beginners. With a few simple steps and readily available ingredients, you’ll have warm, golden scones ready to enjoy in no time.
Ingredients
To make these irresistible Lemon Raspberry Scones, you’ll need the following ingredients:
- 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
These ingredients come together to create a tender, flaky scone that’s bursting with flavor. For best results, ensure your heavy cream and butter are cold before starting.
How to Make Ridiculously Easy Lemon Raspberry Scones
- Preheat and Prepare the Pan: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
- Chill the Cream: Place 1 cup of heavy cream in the freezer for 10-15 minutes. This step is crucial for achieving the flaky texture of the scones.
- Melt the Butter: Melt 8 tablespoons of butter in a microwave-safe bowl and set it aside to cool slightly. The butter should not be hot when mixed with the cream.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, lemon zest, and salt. Ensure the dry ingredients are evenly combined.
- Combine Butter and Cream: Take the chilled heavy cream and mix it with the melted butter. Stir gently until the butter forms small clumps within the cream. This mixture will help create the signature flaky layers of the scones.
- Incorporate the Wet and Dry Ingredients: Pour the butter and cream mixture into the dry ingredients. Stir gently until all the flour is incorporated, being careful not to overmix. Overworking the dough can make the scones tough.
- Add the Raspberries: Break the raspberries in half and sprinkle them over the batter. Gently fold the raspberries into the mixture, being careful not to crush them completely. This will ensure pockets of sweet fruit in every bite.
- Form the Scones: Use a large spoon or ice cream scoop to place mounds of batter onto the prepared sheet pan. Space the scones evenly to allow for spreading during baking.
- Chill the Dough: Refrigerate the scone dough on the sheet pan for at least 15 minutes. Chilling the dough helps the scones hold their shape and enhances their flaky texture.
- Bake to Perfection: Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature for the best flavor and texture.
Helpful Tips
- Cold Ingredients Are Key: Keeping the heavy cream and butter cold is essential for creating tender, flaky scones. Warm ingredients can result in dense, flat scones.
- Use Fresh Lemon Zest: Freshly grated lemon zest provides a bright and aromatic flavor that complements the raspberries perfectly. Avoid using bottled lemon juice or zest substitutes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to tough scones.
Cooking Tips
- Choose the Right Raspberries: Use fresh raspberries for the best flavor and texture. Frozen raspberries can work in a pinch but may release excess moisture, so add them while still frozen.
- Shape Uniform Scones: For evenly baked scones, try to make the mounds of dough the same size. An ice cream scoop works perfectly for this task.
- Optional Glaze: For added sweetness, drizzle a simple glaze made from powdered sugar and lemon juice over the cooled scones.
Serving Suggestions
These Lemon Raspberry Scones are incredibly versatile and can be served in various ways. Pair them with clotted cream or a dollop of whipped cream for a classic tea-time experience. Serve alongside a hot cup of tea or coffee for breakfast or brunch. For an extra treat, add a small bowl of lemon curd or raspberry jam on the side.
Nutritional Information
Here’s a quick breakdown of the nutritional content of these scones per serving:
- Calories: 220
- Carbohydrates: 24g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 2.5g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 75mg
- Fiber: 1g
- Sugar: 6g
- Vitamin A: 8%
- Vitamin C: 6%
- Calcium: 10%
- Iron: 6%
These scones are a delicious indulgence that balances sweetness and tanginess in every bite.
Storage and Leftovers
Refrigerate: Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week.
Freeze: To freeze scones, wrap them tightly in plastic wrap and store them in a freezer-safe bag. Reheat frozen scones in a 300°F (150°C) oven for 10-15 minutes.
Reheat: Warm scones in the microwave for 10-15 seconds or in a low-temperature oven for a freshly baked taste.
Frequently Asked Questions (FAQs)
Can I use frozen raspberries? Yes, frozen raspberries can be used, but add them while still frozen to minimize moisture. Be gentle when folding them into the batter to avoid crushing.
Can I make the dough ahead of time? Absolutely! You can prepare the dough, scoop it onto the baking sheet, and refrigerate it overnight. Bake as directed when ready.
What other fruits can I use? Blueberries, blackberries, or chopped strawberries make excellent substitutes for raspberries.
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Conclusion
These Ridiculously Easy Lemon Raspberry Scones are the perfect combination of tangy and sweet, with a tender crumb that melts in your mouth. Whether you’re making them for a quick snack, a brunch centerpiece, or an afternoon tea, they’re guaranteed to impress. Try this recipe today and let us know how it turns out. Happy baking!