Scones are a teatime treat that also works for breakfast and dessert. Here’s a tasty recipe for Raspberry Lemon Scones.
Jump to RecipeMy daughter will be hosting a Jane Austen themed tea party for her college friends later in the month. We have been reviewing recipes trying to finalize the menu for her tea. There are many decisions still to be made, but Raspberry Lemon Scones already have a spot reserved on the table. I adapted this recipe from one that I found for Blueberry Scones in The Family Baker by Susan G. Purdy when I was looking for a way to use up some extra grated lemon.
Raspberry Lemon Scones Recipe
Ingredients:
- 2 cups unbleached all-purpose flour or use gluten-free all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1 teaspoon salt
- 6 tablespoons cold butter, cut up
- 1 egg
- 1/2 cup milk
- 1 cup raspberries
- 1 tablespoon grated lemon zest
- 2 tablespoons whipping cream
- 2 tablespoons sugar
Directions:
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Cut butter into flour mixture (I use a pastry blender, but you can use two knives to cross cut the butter into the flour) until the mixture has small lumps about the size of peas. Add lemon zest.
- In a small bowl, whisk together the egg and milk. Use a fork to lightly stir this into the flour mixture.
- Add the raspberries and stir in until just combined. (If you over stir you will end up with scones the color of cotton candy, but it will not adversely affect the taste). The batter will be thick and sticky.
- Now you have a choice to make: do you want drop scones or wedges?For drop scones:Divide the batter into 8 scoops and arrange them at least an inch apart on an ungreased baking sheet.
For wedges:
Pat the dough into a 9 inch circle on a baking sheet. Then cut the dough into 8 wedges, but do not separate (I use a pizza cutter to do this).
- Use a pastry brush to glaze the tops of the scones with whipping cream, then add a generous sprinkle of sugar. Bake for 12 – 15 minutes or until scones are golden brown. Serve warm or cool with lemon curd and whipped cream*.
*I use the rest of the whipping cream to make whipped cream.
Printable Recipe for Raspberry Lemon Scones
Raspberry Lemon Scones Recipe
Ingredients
- 2 cups unbleached all-purpose flour or use gluten-free all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1 teaspoon salt
- 6 tablespoons cold butter cut up
- 1 egg
- 1/2 cup milk
- 1 cup raspberries
- 1 tablespoon grated lemon zest
- 2 tablespoons whipping cream
- 2 tablespoons sugar
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine flour, baking powder, sugar, and salt.
- Cut butter into flour mixture (I use a pastry blender, but you can use two knives to cross cut the butter into the flour) until the mixture has small lumps about the size of peas. Add lemon zest.
- In a small bowl, whisk together the egg and milk. Use a fork to lightly stir this into the flour mixture.
- Add the raspberries and stir in until just combined. (If you over stir you will end up with scones the color of cotton candy, but it will not adversely affect the taste). The batter will be thick and sticky.
- Now you have a choice to make: do you want drop scones or wedges?For drop scones:Divide the batter into 8 scoops and arrange them at least an inch apart on an ungreased baking sheet.For wedges:Pat the dough into a 9 inch circle on a baking sheet. Then cut the dough into 8 wedges, but do not separate (I use a pizza cutter to do this).
- Use a pastry brush to glaze the tops of the scones with whipping cream, then add a generous sprinkle of sugar. Bake for 12 - 15 minutes or until scones are golden brown. Serve warm or cool with lemon curd and whipped cream*.
Notes
Nutrition
More Scones Recipes
Gluten-Free Chai Scones with Vanilla Glaze
Gluten-Free Chocolate Chip Scones
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Struggler says
The scones sound great! I wonder if the Jane Austen tea will include them doing this quiz to see which character they are? It's kinda fun.
http://www.strangegirl.com/emma/quiz.php
The Book Lady Online says
What a yummy looking recipe! We will have to try this soon. Lemon goes so well with berries. Yummy!
Lori
Alea says
Thank you, I am honored! I enjoy reading your blog and am continually amazed at all you accomplish.
Eating GF is much easier (and less expensive) now that there are so many bloggers posting their recipes. We had a couple of ugly failures back in the early days.
frugalfarmfamily says
I can not wait to try this recipe! I just made you my blog of the week! Thought I would let you know! I love the Gluten Free stuff since that's how we eat too!