Raspberry Scones
Fresh raspberries burst with flavor in these scones! The bright berry flavor marries perfectly with the lemon zest and sweet lemon glaze. With a food processor, these scones are mixed quickly and are ready to eat in just a few minutes—fresh-baked from the oven!
Servings: 8
View Original PDFIngredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (Try our Olivelle Vanilla Bean Sea Salt!)
- 6 tablespoons unsalted butter, extra cold and grated
- 1 cup fresh raspberries, washed and dried well
- 1/2 cup cream
- 1/2 cup sour cream
- 2 large eggs (one egg for the scone dough, one egg whisked to brush the tops)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Glaze Ingredients
- 3/4 cup confectioners’ sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Additional lemon zest for garnishing (optional)
Directions
- Preheat the oven to 425°F.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined. If using a food processor, pulse the dry ingredients a few times.
- Grate the very cold butter. If mixing by hand, incorporate it using a pastry blender, two knives, or your fingers. If using a food processor, pulse the grated butter with the dry mixture until it resembles coarse crumbs.
- Transfer the mixture to a bowl and gently stir in raspberries and lemon zest by hand.
- In a medium bowl, whisk together the cream, sour cream, one egg, lemon juice, and vanilla extract.
- Add the liquid ingredients to the dry mixture all at once. Use a folding motion to combine with a spatula. Do not overmix—the dough should be shaggy. Turn out onto a lightly floured surface.
- Gather the dough gently into a mass and fold over itself 5–6 times. Avoid over-kneading. Lightly flour as needed to prevent sticking.
- Pat the dough into a 3/4–1 inch thick circle. Cut into 8 wedges. Brush tops with the beaten second egg. Place on a parchment-lined baking sheet and bake on the middle rack for 13–15 minutes, until internal temperature reaches at least 182°F.
- While cooling, prepare the glaze. Slowly whisk lemon juice into the sifted confectioners’ sugar until drizzling consistency is reached. Drizzle over scones and garnish with lemon zest if desired. Enjoy warm with butter!