Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup heavy cream, plus extra for brushing
- 1 tablespoon lemon zest (from 1 large lemon)
- 1 cup fresh or frozen raspberries
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Step 2: Add the chilled, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Step 3: Pour the heavy cream into the mixture and stir gently with a fork until the dough just starts to come together. Lightly fold in the raspberries, taking care not to crush them or overmix the dough.
- Step 4: Turn the dough out onto a lightly floured surface. Pat the dough into a circle or rectangle about 1 inch thick. Cut the shape into 8 wedges or squares and transfer the scones to a parchment-lined baking sheet.
- Step 5: Brush the tops of the scones lightly with a bit of extra heavy cream or milk for a golden finish. Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
- To ensure perfect rise and flakiness, use the pastry blender only until the mixture resembles coarse crumbs, keeping a few pea-sized butter pieces intact to create pockets of steam during baking.
- If you have leftovers, store cooled scones in an airtight container at room temperature, but remember they are best enjoyed within 48 hours for optimal flavor and texture.
- Bring the scone back to life by warming it in a 300°F (150°C) oven for about five minutes; this method crisps the exterior without drying out the center.
- Try pairing the bright lemon flavor with a smear of sweet lemon curd instead of traditional jam for an elevated morning tea or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American