Description
Indulge in these Ridiculously Easy Lemon Raspberry Scones, a perfect treat for breakfast or brunch. Bursting with zesty lemon and juicy raspberries, these scones are light, fluffy, and incredibly simple to make. With just a few easy steps, you can whip up a batch in no time at all. Perfect for impressing guests or enjoying as a sweet snack, these scones will become your go-to recipe. Serve them warm with a drizzle of lemon glaze for an irresistible finish!
Ingredients
Scale
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- ½ cup fresh raspberries
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Melt the butter in a microwave-safe bowl and let it cool slightly.
- In a mixing bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt.
- Combine chilled heavy cream and melted butter in another bowl until clumps form.
- Gently mix the wet ingredients into the dry mixture until combined; avoid over-mixing.
- Fold in halved raspberries carefully without crushing them.
- Use a cookie scoop to portion out the dough onto the prepared baking sheet, spaced about 2 inches apart.
- Chill the scones in the refrigerator for at least 15 minutes before baking.
- Bake for 18-22 minutes until golden brown; allow cooling on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg