My favorite scone recipe filled with raspberries and topped with a sweet lemon glaze.
Do you love scones? I do. But — trust me not all scones are created equal! I hate when I purchase a scone and it’s dry as a bone. If this has ever happened to you, I have your solution.
Hello tasty, crumbly, mouth-watering, buttery scones!!!
I’ve made these scones with blueberries, mixed berries, blackberries, Marion berries, but my favorite is this raspberry lemon version. They’re easy, take less than 45 minutes from start to finish and they are absolutely delicious right out of the oven – with or without some extra butter! (But I personally love butter, so I put a dollop on top and let it melt right over the sides).
This recipe is pretty straightforward, but I have one key element that you MUST follow… make sure your butter is FROZEN! That’s right, not cold, but frozen.
Using frozen butter allows the dough to stay cold, but the ‘extra’ magic happens when the butter melts while baking. The frozen butter will steam and create little pockets of air making the scones airy on the inside, but crisp on the outside.
Note: I tend to place the stick of butter in the freezer about 30-40 minutes ahead of time. I also grate the frozen butter using my cheese grater (aka box grater) – making it easier to incorporate into the dry ingredients.
Notes and tips for my Glazed Raspberry Lemon Scones.
– For better, even baking, I like to line my baking sheet with parchment paper – the pre-cut ones seen here.
– Use Frozen butter.
– Grate your frozen butter to easily incorporate with your dough.
– I used frozen raspberries, but fresh is great too. If you’re using frozen berries don’t thaw them and coat them lightly with flour.
– Upon removing the baked scones, I like to use a baking brush and glaze each scone.
– Optional, but pictured on these scones. I piped some glaze and sprinkled white sugar crystals on top.
Glazed Raspberry Lemon Scones
- 2 cups all-purpose flour plus more for covering frozen berries, hands and work surface
- 1/3 cup granulated sugar
- 2 and ½ teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 large lemon
- 8 Tablespoons 1 stick unsalted butter, frozen
- ½ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ¼ cups raspberries fresh or frozen. I used frozen for this batch, simply coat with flour before folding them into your dough.
- 1 cup confectioners’ sugar
- 2-3 Tablespoons fresh lemon juice.
Preheat oven to 400°F. Place baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a cheese grater). Toss the grated butter into the flour mixture and combine it with a fork, pastry cutter, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.
Try not to overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands and then transfer to a floured surface. Press the dough into a neat 8″ round disc and cut into 8 equal wedges with a sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Brush glaze over the tops of all scones just removed from the oven.
Optional: Pipe some of the glaze over the scones and sprinkle with sugar crystals.
Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones also freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.