Freshly made scones are one surefire way to impress your guests and this Raspberry Lemon Scone version is sooo pretty! If you’re still contemplating ways to spoil your mom this Mother’s Day, may we suggest baking a batch of these?
Scones are actually quite easy to make and only require a few simple ingredients. It’s not often that I get to actually sit down with a cup of tea and enjoy my baking but, these scones fresh out of the oven are impossible to resist!
I’ve been baking biscuits since I can remember, and have made all kinds of variations. Once you get a feel for the dough and the process the sky is the limit. If you want to make a savoury version simply eliminate the sugar and add in whatever you want (herbs, cheese etc).
A few notes about this recipe, you want to be sure you are using very cold butter as this is what creates a flaky scone. Also, you don’t want to overwork your dough: it should JUST stick together! Otherwise you will get a tough scone… and nobody wants a tough scone:)
You can use fresh raspberries when they are in season or frozen ones, they both work well. You can, should you wish, substitute part or all of the flour for whole wheat flour as well! Options options…
I hope you love these as much as we do!
Raspberry Lemon Scones
These scones are crispy on the outside and moist on the inside - and are SO pretty! Perfect for afternoon tea or that sweet addition to your next brunch menu!
- 1 egg
- 1/2 - 3/4 cup milk (regular or any plant-based milk)
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons grated lemon zest (from 1 lemon)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (cold, cut into cubes)
- 3/4 cup raspberries (fresh or frozen)
Preheat the oven to 465 F and grease a cookie sheet or line with parchment paper.
Crack the egg into a 1-cup glass measure. Mix well with a fork. Add the milk to the 3/4 cup mark and mix well again.
In a large mixing bowl, sift the flour, baking powder and salt. Mix in the lemon zest and sugar.
Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas and gently stir in the raspberries.
Stir in the milk mixture using a fork in a folding motion until , taking care not to overwork the dough.
On a lightly floured surface, roll or at the dough to a 1/2 inch thickness and cut with a floured biscuit cutter. Place about 1" apart on the baking sheet and bake for 10-12 minutes until nicely browned.