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Home » Raspberry Lemon Scones

Raspberry Lemon Scones

March 13, 2014 Sam 10 Comments

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On tray.2

Well, with temperatures up near 70 degrees in northern Maryland yesterday I thought that winter had finally loosened its (unreasonably firm) grasp on us.  Then, when temperatures dipped right back down to 20 degrees overnight I realized that Mother Nature is actually just a cruel mistress that enjoys toying with my emotions… dangling springtime weather in front of me like a cupcake in front of a hungry toddler (a perfect vanilla cupcake, at that, too).

We’re supposed to have warm weather here again over the weekend… only for  winter to creep back and threaten snow on Monday.  What!?  Snow!?  Ugh, I’m so over it.

I need sunshine, warm weather and bright colors.  Green grass (not the wilted, dead and soggy stuff that’s been buried under inches of snow and ice for what feels like the past 6 years) and fresh seasonal fruit.  And if Mother Nature denies me these things, well then, I’m just going to seek out springtime in whatever form I can…

Enter these Raspberry-Lemon Scones:

Close up 2.2

Mmm… sunny flecks of yellow lemon zest in bright, pillowy-soft scones.  And let’s not forget about the raspberries–those juicy, bright, beautiful raspberries (though of course…these raspberries were frozen, just like Mother Nature’s heart).

Made with heavy cream, these scones are so soft and light inside and make the perfect springtime breakfast partner.  Or… would, anyway, if winter would ever just move on…. but I digress.  Let’s get back to the scones.

Close up.2

That’s more like it.  Springtime in pastry form.

Here’s what you do:

(Inspired by my favorite Taste of Home scone recipe)

Preheat oven to 375F.

Combine 4 cups flour, 1/2 cup sugar,  4 1/2 teaspoons of baking powder and 1/2 teaspoon salt in a bowl.  Using a pastry cutter (or just a fork and knife, as I did for years before obtaining a pastry cutter) cut in 3/4 cups cold butter and combine until your mixture resembles coarse crumbles (there will be small pieces of butter throughout, but the dough will not cling together at this point).  You will want to use cold butter and not softened in this recipe because cold butter will yield lighter, flakier scones.

In a separate bowl, whisk together 2 large eggs, 3/4 cups heavy cream, the zest of one lemon (this came to about 2-3 Tablespoons for me) and 1/2 teaspoon almond extract (optional, but a very good option).

Stir the wet ingredients into the dry ones until just mixed.  As with most baked goods, you do not want to over mix or you will end up with a too-tough end product.

Transfer the dough onto a lightly floured surface and divide it in half.  Using your hands, fold in 1/2 cup of raspberries into each half of the dough.  You can use either fresh or frozen raspberries, though you need to be a bit more careful with fresh (juice everywhere).  I used frozen since (as I mentioned) raspberries aren’t in season right now.

The first few times I made these scones I folded the fruit in very carefully to try to avoid untidy swirls.  Now, I’ve decided that I really like the colorful swirls and think they gives the scones a more rustic look.  Plus, it’s easier that way.

Shape each half of the dough into a circle, like so, and cut each into 8 wedges:

Pre-cooked dough

Transfer wedges to parchment paper-lined baking sheet.  Using remaining heavy cream brush tops of wedges and then sprinkle with granulated sugar (I used raw turbinado sugar, which is why the sugar looks almost brown in the photos).

pre-cooked on pan

Bake on 375F for 18 minutes.  Allow scones to sit for about ten minutes (until cool, or at least not so hot that they burn the inside of your mouth.  That might have happened to me, I have no patience when it comes to these things) before eating.

4.5 from 2 votes
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Lemon-Raspberry Scones

Course Scones
Servings 16 scones

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cups granulated sugar
  • 4 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups
  • cold
  • butter
  • 2 large eggs
  • 3/4 cups +2 Tablespoons heavy cream
  • divided
  • Zest of 1 lemon 2-3 Tablespoons
  • 1/2 teaspoon almond extract optional
  • 1 cup raspberries

Instructions

  1. Preheat oven to 375F
  2. Combine flour, sugar, baking powder and salt in large bowl.  Cut in cold butter and combine until mixture resembles coarse crumbles.
  3. In a separate bowl, whisk together eggs, 3/4 cups of the heavy cream, lemon zest, and almond extract.
  4. Add wet ingredients into dry and combine until dough is just moist.
  5. Transfer dough to clean, lightly floured surface and divide in half.  Add 1/2 cup raspberries to each half and fold in berries by hand.  Mold each half of the dough into about an 8-inch wide circle and cut each into 8 wedges.
  6. Transfer wedges to parchment paper-lined baking sheet and brush with the reserved 2 Tablespoons of cream.  Sprinkle tops with granulated sugar.
  7. Bake at 375F for 18 minutes.  Allow scones to cool on baking sheet before eating.
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Uncategorized breakfast, raspberry lemon scones, scones

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Comments

  1. http://dietsgrid.com/top-3-low-calorie-breakfast-recipes says

    March 14, 2014 at 7:01 am

    Thanks for sharing your thoughts on raspberry scones. Regards

    Reply
  2. Gloria // Simply Gloria says

    March 15, 2014 at 3:10 pm

    Sam, I have never made scones before. Now you’ve inspired me to give it a try. Growing up, scones to us were just fried bread. This right here is looking SO delicious! Your photos look great with the step by step on how to cut them.

    Reply
    • Sam says

      March 16, 2014 at 7:19 pm

      Thank you so much! And they really are so easy. I hope you like them! 🙂

      Reply
  3. Melanie @ Carmel Moments says

    March 17, 2014 at 9:13 am

    I love raspberries. Sounds like a great flavor combo! Mmm.

    Reply
    • Sam says

      March 17, 2014 at 9:16 am

      Thanks Melanie! They really do go great in scones 🙂

      Reply
  4. Darcia Darcy says

    June 23, 2017 at 12:07 pm

    They were very good. They had more oven-spread than I planned for. Instead of rising up, they expanded out. Not sure why that happened because even though they tasted fantastic, they didn’t look quite as beautiful. I’ll still make them again, they really did taste excellent. And they had a scone texture, not like a biscuit or a muffin. I loved that. 😍

    Reply
    • Sam says

      June 23, 2017 at 12:28 pm

      I’m glad to hear you enjoyed the taste and texture, Darcia! Not sure why they spread so much on you, but glad that you enjoyed them overall! Thank you for commenting 🙂

      Reply
  5. Yumi says

    November 27, 2017 at 2:21 pm

    Hi,
    I want to try to make them for the weekend but can I make the dough beforehand? Like 2 days before and if I bake them the night before is that fine?

    Reply
    • Sam says

      December 4, 2017 at 11:25 pm

      Hi Yumi, I am so sorry for not seeing this sooner, but my spam filter caught your e-mail for some reason! This is probably too late but yes you can make the dough beforehand, I have done it before, just prep the dough and wrap it tightly in cling wrap, then bake it when you are ready. Baking them the night before is fine too, I prefer to serve mine the same day that i bake them but they are still good the next day, too!

      Reply
  6. Teech says

    March 24, 2018 at 3:21 pm

    Thank you for posting this.
    You made an error last three sentences tho, so pilish that to be an author….parenthesis never continue an interruption , if it’s two sentences ( like this. See what i mean.) You are interrupting.
    Good luck…your parentheses could have stood alone as an afterthought, just fine.

    Reply

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Samantha Gebhart Hi, I'm Sam! I'm dedicated to bringing you tried and true dessert recipes that you can make easily from scratch. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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