Homemade buttermilk Raspberry Lemon Scones are a delightful summer treat that you can enjoy for breakfast, brunch, or afternoon tea.
One of my most favorite things to do in this world is to enjoy afternoon tea. There’s something about having my own pot of tea with a huge tower of treats that completely tickles my fancy. I’ve always shied away from making things that involve butter + flour + technique. You know, things like pie crust and biscuits. Slowly but surely I’ve gotten better at improving my technique and my poor thighs have paid the price.
I use my handy dandy food processor to mix up the dough. I am totally out of my comfort zone when I dump the dough on the mat for shaping because it is so under mixed at that point. See? Its all about the technique. I just crushed up a bunch of frozen raspberries I had in my freezer, spread them out over the dough, and folded it over.
Then I shaped my scones into a big disk and cut them into eight equal pieces. The crunchy sugar crystals on the top are the absolute best.
See the pretty layer of raspberries? Love it.
Bake them up and count the minutes until you can dig in.
Scones are best with creme fraiche but I just put a healthy sized dollop of whipped cream on top and it was just perfect.
And of course I had to share my half-way-through-my-pig-out-session photo.
Raspberry Lemon Scones
- 3 cups all purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon lemon zest zest from one large lemon
- 3/4 cup unsalted butter cold, cut into 1" cubes
- 1 whole egg
- buttermilk about a cup, see instructions
- 2 cups raspberries I used frozen and then smashed them into tiny pieces
- large sparkly sugar crystals for the top
- Preheat oven to 375 degrees F. Prepare your baking sheet by lining with parchment paper.
- Add flour, sugar, baking powder, salt, and lemon zest to a food processor with the dough attachment in place. Pulse a few times to combine the ingredients.
- Add cold butter cubes and pulse until the mixture has little pea sized dough balls.
- Using a glass (or see through) measuring cup, add the egg and lightly beat. Then, add enough buttermilk such that the combined volume of the egg and the buttermilk is 9 ounces. Stir to combine.
- Slowly add the buttermilk egg mixture to the dry ingredients while pulsing after each pour just to combine. Be very careful not to over mix. Turn out dough onto a lightly floured surface. Not all of my dough was combined and I worked it together once on the counter. Divide the dough into two parts and pat the dough so that it is about 1" thick. Add the raspberry pieces to the top of half of the dough and then fold the dough over. You can incorporate the raspberries any way you choose, just be careful not to overwork the dough. Slice across or cut into biscuits (I made two rounds and then sliced each one into 8 scones).
- Sprinkle the scones with the sparkly sugar and bake in preheated oven for about 15 minutes until lightly golden brown.
- Serve with whipped cream, butter, or creme fraiche as well as fruit preserves.