Raspberry Lemon Scones
Homemade buttermilk Raspberry Lemon Scones are a delightful summer treat that you can enjoy for breakfast, brunch, or afternoon tea.
Servings: 16 scones
Ingredients
- 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
- 1 cup buttermilk volume varies based on size of egg, see instructions
- 2 cups raspberries I used frozen and then smashed them into tiny pieces
- large sparkly sugar crystals for the top
Instructions
- Preheat oven to 375℉. Prepare your baking sheet by lining with parchment paper.
- Add 3 cups all purpose flour, 3 tablespoons sugar, 2 tablespoons baking powder, 1/4 teaspoon salt, and 1 tablespoon lemon zest to a food processor with the dough attachment in place. Pulse a few times to combine the ingredients.
- Add 3/4 cup unsalted butter (cold cubes) and pulse until the mixture has little pea sized dough balls.
- Using a glass (or see through) measuring cup, add 1 whole egg and lightly beat. Then, add enough of the 1 cup 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 2 cups raspberries 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 large sparkly sugar crystals for the top 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.
Notes
- Keep everything cold; warm butter = tough scones. I chill the processor bowl and blade for 10 minutes.
- Work fast once liquid hits the dough. Over-handling is the enemy.
- Frozen berries hold their shape better than fresh, so the interiors bake up marbled rather than soggy.
- If you prefer neater edges, freeze the shaped discs 10 minutes before slicing—clean wedges, zero sticking.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 43mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg
