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Lemon Raspberry Scones with Bright Glaze

Close-up of two freshly baked Lemon Raspberry Scones drizzled generously with white lemon glaze.
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Bake flaky, buttery scones flavored with fresh lemon zest and tart raspberries, finished with a simple lemon glaze.

Ingredients

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  • 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 pieces
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen raspberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, buttermilk, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the raspberries. If using frozen raspberries, do not thaw them first.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Bake for 14 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, whisk together the powdered sugar and lemon juice for the glaze until smooth.
  11. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • Keep all wet ingredients very cold to help the butter create steam, resulting in flakier scones.
  • If the dough seems too dry, add buttermilk one teaspoon at a time. If it is too sticky, add a light dusting of flour.
  • For a sweeter scone, increase the sugar in the dough to 1/3 cup.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://savorsensations.com/lemon-raspberry-scones-recipe/