Go Back
Print
Glazed Raspberry Lemon Scones

Glazed Raspberry Lemon Scones

My favorite scone recipe filled with raspberries and topped with a sweet lemon glaze.
Course Breakfast, Dessert
Cuisine Scone
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 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.

Glaze

  • 1 cup confectioners’ sugar
  • 2-3 Tablespoons fresh lemon juice.

Instructions

  1. Preheat oven to 400°F. Place baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
  6. 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.
  7. Optional: Pipe some of the glaze over the scones and sprinkle with sugar crystals.

Recipe Notes

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.