Description
Tender, golden scones balance sweet raspberries and zesty lemon in every bite. Perfect for brunch with clotted cream or as a snack with berry jam.
Ingredients
2 cups all-purpose flour
5 tablespoons + 1 teaspoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 teaspoon + 1 tablespoon lemon juice
1 teaspoon lemon zest
6 tablespoons cold butter, cut into cubes
2/3 cup + 1 tablespoon half-and-half
1 cup fresh raspberries (frozen, thawed and dried)
Instructions
Whisk flour, baking powder, sugar, salt, and lemon zest in a large bowl
Chill cubed butter for 5 minutes if not cold
Cut butter into dry mix until particles resemble peas
Stir in half-and-half, lemon juice, and vanilla until dough forms
Fold in raspberries with a spatula
Flour surface and knead 5-10 times
Pat into a 12″ circle, cut into wedges
Bake at 425°F (220°C) for 12-15 minutes
Sprinkle remaining sugar on warm scones
Notes
Use non-aluminum baking powder for optimal rise
Chill dough 5-10 minutes if it’s too soft
Adjust oven rack to middle position for even baking
Serve with clotted cream or berry jam for a filling snack
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 50mg