Raspberry Lemon Scones are perfect to include on your spring or Easter brunch menu! These tangy, sweet, lemony luscious scones will delight your brunch guests. These scones are so good, you might just want to double the batch. They’ll go fast!!
Ingredients in the Raspberry Scones…
These raspberry lemon scones can be made with either fresh or frozen raspberries.
In a previously posted recipe for Blackberry Lime Scones I talked about my childhood memories of berry picking. Not my favorite thing to do as a kid, but as an adult it’s a definite favorite!
There’s nothing that can compare to the smell and taste of wild raspberries. Can’t even describe it in words…mmmmm!
There’s nothing like foraging for delicious berries!
But wild fresh raspberries in Wisconsin won’t be ready until late July. So in other seasons buy fresh raspberries at your local grocery store, or buy some frozen berries to make these nummy scones!
You’ll also use fresh lemons! The combination of raspberries and lemon is so refreshingly good!
Flour, sugar, baking soda, butter, sour cream, egg, vanilla and a little salt all go into making these great scones!
For the icing, you’ll use confectioners’ sugar, melted butter, lemon juice, and vanilla.
Mixing the Raspberry Lemon Scones…
Plan a bit ahead when making the scones, so that you put a stick of butter in the freezer for a few hours. You’ll need frozen butter to make the scones!
Preheat the oven to 400 degrees.
Add the sugar to a large mixing bowl. Zest two medium or one large lemon. Add the lemon zest to the sugar.
Mix well to get the sugar all lemony yummy! So pretty and it smells so good!!
Add the flour, baking powder, and salt to the lemony sugar. Mix well.
Grate the stick of butter into these dry ingredients. Use a pastry cutter to mix the grated butter into the dry ingredients until course crumbs form a dough.
In a small bowl mix the egg, sour cream, and vanilla. Stir this mixture into the dough, a little at a time until mixed well.
Fold in the raspberries. It doesn’t matter if they break up a bit, this just spreads the raspberry love throughout the dough mixture!!
Making the Raspberry Lemon Scones…
Turn the dough out onto a lightly floured surface. Pat to form a 3/4″ thick circular disk.
Use a long-bladed knife or a pizza cutter to cut the disk into 8 wedges.
Carefully transfer the wedges to a parchment lined baking sheet.
Bake the scones for about 20 minutes, until they start to lightly brown.
Place the baked scones on a cooling rack, and allow to cool a bit before icing them.
The Finishing Touch…the Icing!
Mix the melted butter, vanilla, freshly squeezed lemon juice, and confectioners’ sugar to make the icing!
I put the same parchment paper that I use to bake the scones under the cooling rack. This will save you clean up time!!
Drizzle icing over the scones. If you want, you can zest a little more lemon to give them just a little more sparkle!
These scones go so well with tea or coffee!!!
Enjoy!!!
Raspberry Lemon Scones
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Ingredients
- 1/3 cup granulated sugar
- zest of two medium lemons
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter frozen
- 1/2 cup + 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2/3 cups fresh raspberries
Glaze
- 3 tablespoons butter melted
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Plan ahead to freeze a stick (1/2 cup) of butter for a few hours.
- Preheat oven to 400° F.
- Add the sugar to a large mixing bowl. Zest two medium or one large lemon. Add the lemon zest to the sugar, and mix well. Add the flour, baking powder and salt to the lemony sugar. Use a whisk to mix well.
- Grate the frozen stick of butter into this dry ingredient mix. Use a pastry cutter to cut in the butter to form course crumbs. In a small bowl mix the egg, sour cream, and vanilla. Stir this mixture into the dough, a little at a time until mixed well.Fold in the raspberries. If using frozen raspberries it's best if they're still slightly frozen when adding them to the dough. It's ok if the raspberries break up a bit. Turn the mixture onto a lightly floured surface. Form the dough into a 3/4" thick circle, patting it down with your hands until it's even all around.
- Use a knife or pizza cutter to cut the dough into 8 wedges. Place wedges on parchment lined baking sheet, separated apart from each other so they aren't touching. Bake scones for about 20 minutes until lightly browned. Remove to cooling rack. Put the same parchment paper under the cooling rack, to catch any icing drips!
- Mix the melted butter, vanilla, freshly squeezed lemon juice, and confectioners’ sugar to make the icing. Drizzle icing over slightly cooled scones. Store in a covered container or in the fridge.
- Enjoy!
