Ingredients
- All-purpose flour (2 cups)
- Granulated sugar (1/4 cup)
- Baking powder (1 tablespoon)
- Kosher salt (1/2 teaspoon)
- Unsalted butter, cold and cubed (1/2 cup, or 1 stick)
- Heavy cream, very cold (3/4 cup, plus 1 tablespoon for brushing)
- Lemon zest (from 1 large lemon)
- Fresh or frozen raspberries (3/4 cup)
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cubed cold butter and cut it into the dry mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Stir in the lemon zest.
- Step 2: Pour the 3/4 cup of cold heavy cream into the flour mixture. Use a wooden spoon or spatula to fold the ingredients together gently until a shaggy dough just begins to form. Do not overmix.
- Step 3: Gently fold in the raspberries, mixing only 2-3 times to distribute them slightly. Turn the dough out onto a lightly floured surface. Pat the dough into a circular disc about 1 inch thick.
- Step 4: Cut the disc into 8 uniform wedges using a sharp knife or bench scraper. Transfer the scones to a baking sheet lined with parchment paper, spacing them about 1 inch apart. Brush the tops of the scones with the reserved tablespoon of heavy cream.
- Step 5: Bake for 15 to 20 minutes, or until the tops are golden brown and the scones are set through. Cool on a wire rack for at least 10 minutes before serving.
Notes
- Store cooled leftovers in an airtight container at room temperature for up to 2 days, or freeze baked scones for longer freshness.
- To revive day-old scones, heat them in a toaster oven or standard oven at 300°F (150°C) for 5-7 minutes until the outside is crisp again.
- Serve warm with a dollop of clotted cream or a light dusting of powdered sugar to enhance the bright lemon flavor.
- Remember that cold is your best friend—ensure the butter and heavy cream are straight from the fridge to guarantee maximum lift and a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American