Fluffy Lemon Raspberry Scones – Fluffy Lemon Raspberry Scones are the perfect combination of sweet. And tangy flavors. That makes breakfast or snack time. Feel extra special. These delightful scones are made with a blend of heavy cream, butter, all-purpose flour, sugar, and fresh raspberries. Topped with a luscious lemon glaze. Whether you’re serving them for a brunch. Or enjoying a quiet moment with your morning coffee. These scones are sure to brighten your day.
The first time I made these Fluffy Lemon Raspberry Scones. It was a Sunday morning. And I wanted to surprise my husband and child. With something special for breakfast. The kitchen was filled with the fragrant aroma of fresh lemons and raspberries. And as the scones baked to perfection. My little one couldn’t resist peeking through the oven door. Every few minutes. When they were finally ready. We sat down together. Savoring each bite of the soft, fluffy scones. Drizzled with that irresistible lemon glaze. It was a moment of pure joy. And deliciousness. That we’ll always cherish.
What makes this Fluffy Lemon Raspberry Scones truly stand out?
These Fluffy Lemon Raspberry Scones stand out. For their perfect texture. And balanced flavor. The combination of heavy cream and butter. Creates a rich, tender crumb. That melts in your mouth. Fresh raspberries add a burst of tartness. Perfectly complemented by the bright citrus notes of lemon zest and glaze. Unlike typical dry scones. These are moist and fluffy. Making them an irresistible treat. For any time of day. Plus, with their quick preparation time. And simple ingredients. You can whip up a batch. In just 35 minutes.
What You Need To Make This Fluffy Lemon Raspberry Scones Recipe?
Heavy Cream: The rich texture of heavy cream. Is what gives these scones their fluffiness and tender crumb. Make sure it’s cold before mixing it with the butter. Chilling helps create those lovely flaky layers. We all love in a good scone.
Butter: Use unsalted butter for this recipe. So you can control the salt level. Melt it to make mixing easier. But let it cool slightly before combining it with the cold cream for optimal results. The butter is what provides that melt-in-your-mouth quality.
All-Purpose Flour: This is your go-to flour for most baking recipes. It creates a nice structure. For the scones without being too dense. Just be sure to measure it correctly. By spooning it into the cup. And leveling it off to avoid dry scones.
Sugar: Six tablespoons might seem a bit on the sweeter side. But it balances the tartness of the raspberries and lemon zest perfectly. You can even sprinkle a bit more on top before baking. For a touch of crunch.
Baking Powder and Baking Soda: These are the unsung heroes in any baking recipe. They work together to give your scones their perfect rise and fluffy texture. Just ensure they are fresh. Stale baking agents can leave you with flat scones.
Salt: A touch of salt enhances the flavors of the scones. It might seem like a small amount. But it makes a huge difference. In balancing out the sweetness. And bringing out the zestiness of the lemon.
Lemon Zest: Fresh lemon zest adds a burst of citrus aroma and flavor. Making these scones feel like a special treat. It pairs wonderfully with the raspberries and the glaze. Always zest the lemon before juicing for ease.
Fresh Raspberries: These gems bring a tart and juicy element to the scones. Bursting with flavor in every bite. Be gentle when folding them into the dough. To keep them whole. Which helps prevent the scones from becoming too wet.
Powdered Sugar: Used in the glaze. This fine sugar dissolves easily and provides a smooth, sweet coating. That hardens slightly. Giving the scones a beautiful, professional finish.
Milk or Half and Half: Choose between milk or half and half. To adjust the thickness of your glaze. Half and half will make a richer glaze. While milk will keep it light.
Fresh Lemon Juice: Adds that zesty tang to the glaze. Perfectly balancing the sweetness from the powdered sugar. Freshly squeezed is best for a pure citrus flavor.
Steps To Make Fluffy Lemon Raspberry Scones:
For the Scones:
Step 1: Preheat Oven: Start by preheating your oven to 400°F (200°C). Prepare a sheet pan by lining it with parchment paper. You may need two pans. If you’re making smaller scones. Make sure your oven rack is in the middle.
Step 2: Chill the Cream: Measure 1 cup of heavy cream. Place it in the freezer for about 10-15 minutes. While you prepare the other ingredients. This chilling step. Helps create that perfect fluffy texture.
Step 3: Melt the Butter: Place 8 tablespoons of butter in a microwave-safe bowl. Cover it with a paper towel. Heat on high for about 1 minute. If it’s not fully melted. Continue microwaving in 10-second intervals. Allow it to cool slightly.
Step 4: Mix Dry Ingredients: In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 6 tablespoons of sugar, lemon zest, and ½ teaspoon of salt. Stir everything well to combine.
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Step 5: Combine Cream and Butter: Once the heavy cream is chilled. Mix it with the melted butter. Stir with a fork. Until small clumps form. This combination is key for achieving those fluffy layers in the scones.
Step 6: Combine Wet and Dry Ingredients: Pour the butter and cream mixture. Into the dry ingredients. Use a rubber spatula. To gently stir until the flour is fully incorporated. The dough will be thick, resembling cookie dough. Be cautious not to overmix. Just ensure all flour is blended in.
Step 7: Add Raspberries: Break each raspberry in half and sprinkle them over the dough. Gently fold the berries in. Stir once or twice to distribute them throughout the mixture.
Step 8: Shape the Scones: Lightly coat a cookie scoop or large spoon with non-stick spray. Scoop the dough onto the prepared baking sheet. Ensuring each scoop has raspberries in it. Place the scoops about 2 inches apart to allow room for spreading.
Step 9: Chill the Scones: Place the scones in the refrigerator for at least 15 minutes. If your fridge is small, chill them all on one pan. Then separate onto two pans before baking. This step helps them keep their shape during baking.
Step 10: Bake: Bake in the preheated oven for 18-22 minutes. Until they’re lightly golden brown around the edges. If they aren’t spreading by the 9-minute mark. Gently tap the pan on the counter a few times. Then continue baking.
Step 11: Cool: Once baked, transfer the scones to a wire cooling rack. Allow them to cool completely before glazing.
For the Glaze:
Step 12: Prepare the Glaze: While the scones are cooling. Make the glaze by whisking together 2 cups of powdered sugar, 3 tablespoons of milk (or half and half), and 1 tablespoon of fresh lemon juice in a medium-sized bowl. Whisk until smooth and spoonable.
Step 13: Glaze the Scones: Place a sheet pan or piece of foil under the wire rack to catch any excess glaze. Spoon the glaze over each scone. Allowing it to drip down the sides.
Step 14: Let Set: For best results. Allow the glaze to set for about 15 minutes before serving. Then, enjoy these delightful scones. With your favorite cup of tea or coffee!
Tip:
For the perfect Fluffy Lemon Raspberry Scones. It’s crucial to ensure your ingredients are at the right temperature. Chill your heavy cream in the freezer for about 10–15 minutes. Before mixing it with the melted butter. This creates a unique texture. Resulting in clumps of butter throughout the dough. Which is key for creating flaky, tender scones. Additionally, when adding the raspberries. Break them in half gently. And fold them in without over-mixing. This helps distribute the berries evenly. And prevents them from making the dough too wet. Finally, letting the dough chill in the fridge. For at least 15 minutes before baking. Helps the scones hold their shape. And rise beautifully in the oven. This recipe is forgiving. And easy to make ahead. So don’t worry if you need to let the dough sit a little longer!
Frequently Asked Questions:
Can I use frozen raspberries instead of fresh ones?
Yes. You can use frozen raspberries. If fresh ones aren’t available. Just make sure to thaw them. And pat them dry to remove excess moisture. As this could affect the texture of your scones.
How can I make these scones ahead of time?
You can prepare the dough in advance. And refrigerate it for up to 24 hours before baking. Alternatively, you can bake the scones. And store them in an airtight container for up to 2 days. Glaze them just before serving. For the best texture.
Can I freeze these scones?
Absolutely! Once baked and cooled. Wrap the scones individually in plastic wrap. And store them in an airtight container. In the freezer for up to 3 months. When ready to enjoy. Thaw at room temperature. And glaze as desired.
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Fluffy Lemon Raspberry Scones
Ingredients
For the Scones:
- 1 c heavy cream
- 8 tbsp butter
- 2 c all-purpose flour
- 6 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 medium-sized lemon
- ½ c fresh raspberries
For the Glaze:
- 2 c powdered sugar
- 3 tbsp milk or half and half
- 1 tbsp fresh lemon juice
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). And lining your baking sheet with parchment paper. This helps prevent the scones from sticking. And ensures even baking.
- Chill the Cream: Place 1 cup of heavy cream in the freezer for about 10-15 minutes to chill. This step is important. For creating the scones' fluffy texture.
- Melt the Butter: In a microwave-safe bowl, melt 8 tablespoons of butter. Heat it on high for 1 minute, covering with a paper towel. To prevent splattering. If not fully melted. Continue in 10-second intervals. Let it cool slightly.
- Combine Dry Ingredients: In a medium bowl, whisk together 2 cups of flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, 6 tablespoons of sugar, ½ teaspoon of salt, and the zest of 1 lemon. This will be your dry mix.
- Mix Wet Ingredients: After chilling, combine the cream with the melted butter. Stir until small clumps form. Which helps achieve a fluffy texture.
- Form the Dough: Pour the wet mixture into the dry ingredients. And gently mix with a rubber spatula. Until a thick dough forms. Be careful not to overmix. Just incorporate all the flour.
- Add Raspberries: Break ½ cup of fresh raspberries in half. And gently fold them into the dough. This ensures even distribution. Without making the dough too wet.
- Shape the Scones: Use a cookie scoop or spoon. To portion out the dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
- Chill the Dough: Refrigerate the scones for at least 15 minutes before baking. This step helps them maintain their shape in the oven.
- Bake the Scones: Bake for 18–22 minutes. Until the edges are golden brown. If they aren't spreading by 9 minutes. Tap the pan on the counter a few times. And continue baking.
- Prepare the Glaze: While scones are baking. Whisk together 2 cups of powdered sugar, 3 tablespoons of milk or half and half, and 1 tablespoon of fresh lemon juice in a bowl until smooth.
- Glaze and Cool: Once baked, allow scones to cool on a wire rack. Drizzle or spoon the lemon glaze over the top. Letting it drip down the sides. Let the glaze set for 15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
These are SO good and easy to make! I substituted the lemon zest and lemon juice with my dōTERRA lemon essential oil. 😋