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Lemon Raspberry Scones

Lemon Raspberry Scones: The Best Recipe for a Fresh Morning Treat

Enjoy the delightful combination of lemon and raspberry with these scones that are perfect for breakfast or a snack.

  • Total Time: 35 minutes
  • Yield: 8 scones 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest
  • 1/2 cup heavy cream
  • 1 egg

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the butter until the mixture resembles coarse crumbs.
  4. Gently fold in the raspberries and lemon zest.
  5. In a separate bowl, mix the cream and egg, then add to the dry ingredients.
  6. Stir until just combined, then turn the dough onto a floured surface.
  7. Knead gently and shape into a circle about 1 inch thick.
  8. Cut into wedges and place on a baking sheet.
  9. Bake for 15-20 minutes or until golden brown.

Notes

  • Use fresh raspberries for the best flavor.
  • Serve warm with butter or clotted cream.
  • Author: Souzan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 210
  • Sugar: 8 grams
  • Sodium: 200 mg
  • Fat: 10 grams
  • Saturated Fat: 6 grams
  • Unsaturated Fat: 4 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 1 gram
  • Protein: 3 grams
  • Cholesterol: 30 mg

Keywords: Lemon Raspberry Scones, scone recipe, breakfast scones