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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 1/2 cup heavy cream - 1 large egg - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 1 cup fresh raspberries (or frozen raspberries) - Optional: powdered sugar for dusting Each ingredient plays a key role in making scones light and tasty. - All-purpose flour gives structure. It forms the base of the dough. This keeps the scones from being too dense. - Granulated sugar adds sweetness. It balances the tartness of the lemon and raspberries. - Baking powder helps the scones rise. This makes them fluffy and soft. - Salt enhances flavor. A little bit brings out the sweetness of the sugar and fruit. - Cold unsalted butter adds richness. It creates flaky layers when mixed with flour. - Heavy cream provides moisture. It helps bind the dough together for a soft texture. - Egg acts as a binder. It helps the scones hold their shape while baking. - Lemon zest and juice infuse bright flavor. They give the scones a fresh, zesty kick. - Fresh raspberries add juicy bursts of flavor. They brighten the scones with a pop of color. - Powdered sugar is optional. It adds a sweet finishing touch for serving. For those with dietary needs, you can swap the heavy cream for almond milk, or use gluten-free flour in place of all-purpose flour. These changes will still keep your scones tasting great. Check out the Full Recipe for more details on making these delightful scones! - Preheat your oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. - In a large bowl, combine 2 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix well. - Cut in 1/4 cup of cold, cubed unsalted butter into the flour mixture. Aim for a crumbly texture. - In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, the zest of 1 lemon, and 1 tablespoon of fresh lemon juice until frothy. - Pour the wet ingredients into the dry mixture. Stir gently until just combined; don’t overmix. - Carefully fold in 1 cup of fresh raspberries. Be gentle to keep them whole. - Lightly flour your surface and place the dough on it. Knead lightly until it forms a ball. - Pat the dough into a circle, about 1 inch thick. Use a knife to cut it into 8 equal wedges. - Place the wedges on the baking sheet, leaving space between them. - Bake for 15-18 minutes. The tops should turn golden brown. A toothpick should come out clean. - Let the scones cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. For the complete recipe, refer to the section above. Enjoy your lemon raspberry scones! To make perfect Lemon Raspberry Scones, focus on texture. Avoid overmixing the dough. When you mix too much, the scones become tough. Stir until you just combine the ingredients. Using cold ingredients helps the scones rise. Cold butter and cream create steam when baking. This steam makes your scones light and fluffy. Keep your butter in the fridge until you're ready to use it. For a delightful treat, serve your scones warm. Pair them with clotted cream and fresh raspberries. The creamy and tart flavors enhance each bite. If you enjoy them at room temperature, they still taste great but lose some fluffiness. Feel free to get creative with your scones! You can add other fruits like blueberries or strawberries. Chocolate chips also make a tasty addition. Adjust the sweetness by using less sugar or adding more lemon juice. Experimenting with flavors can lead to new favorites! For the complete experience, you can refer to the Full Recipe for detailed steps and ingredients. Enjoy your baking adventure! {{image_4}} To keep your lemon raspberry scones fresh, use an airtight container. This helps lock in moisture and flavor. If you plan to eat them later, refrigerate the scones. Wrap them in plastic wrap before placing them in the container. For longer storage, freeze them. Place the scones in a freezer bag, removing as much air as possible. This keeps them tasty for up to three months. Reheating your scones properly restores their lovely texture. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5-10 minutes. This warms them through without drying them out. If you prefer, you can use a microwave. Heat each scone for 10-15 seconds. Be careful not to overheat, or they will become tough. Lemon raspberry scones stay fresh for about 2-3 days at room temperature. Keep them in an airtight container. If stored in the fridge, they can last up to a week. Check for signs of spoilage, like mold or an off smell. If the scones feel hard or dry, they may not taste good anymore. For the best flavor and texture, enjoy them fresh or reheated. For the full recipe, click here! Lemon raspberry scones are not just tasty; they also bring some nutrition. Each scone has about 200 calories. The fats come from butter and heavy cream, totaling around 10 grams. You also get about 30 grams of carbohydrates, with 3 grams of protein per scone. The ingredients in these scones include some vitamins and minerals. Fresh raspberries add vitamin C and fiber. Lemon zest provides more vitamin C and antioxidants. Together, these ingredients make the scones a delightful choice that can also support your health. If you need gluten-free options, you can swap all-purpose flour for a gluten-free blend. This makes the scones suitable for those with gluten sensitivities. For a dairy-free version, replace the butter and cream with plant-based alternatives like coconut oil and almond milk. Using fresh fruit like raspberries offers great health benefits. Raspberries are low in calories but high in fiber. They help keep you full and support digestion. Plus, their natural sweetness allows you to cut down on added sugars in the recipe. Enjoy the health kick while savoring these delicious lemon raspberry scones! You can use whole milk or half-and-half. These options will make the scones softer. You can also try coconut milk for a dairy-free choice. Remember, using less fat will change the scone's texture. The scones may be less rich but still tasty. Yes, you can use frozen raspberries. Just remember to thaw and drain them first. Frozen berries add moisture, so reduce the baking time by a minute or two. This helps your scones not get too soggy. They will still taste fresh and delicious! Look for a light golden color on top. You can also use a toothpick. Insert it in the center; it should come out clean. If it has wet dough on it, bake the scones for a few more minutes. This ensures they are fully cooked inside. Absolutely! You can use a round cutter to make circles. Just roll the dough out to about one inch thick. Cut out as many rounds as you can. You can also shape the dough into a rectangle and cut squares. This gives a fun twist to the scones! In this post, we explored making delicious scones from scratch. You learned about essential ingredients, their roles, and helpful tips for perfecting texture. We covered step-by-step instructions, smart storage methods, and served up creative variations. Baking scones is fun and rewarding. With these tips and tricks, you can enjoy warm, tasty scones anytime. Remember, the right ingredients and techniques make all the difference. Happy baking!

Lemon Raspberry Scones

Upgrade your baking game with these Lemon Raspberry Scones! Bursting with zesty flavor and juicy raspberries, these scones are perfect for tea time or a sweet treat any time of day. Follow our easy step-by-step recipe and create a delightful batch that everyone will love. Don’t miss out on serving these warm with a dusting of powdered sugar. Click through now to explore the recipe and impress your family and friends!
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/2 cup heavy cream

1 large egg

Zest of 1 lemon

1 tablespoon fresh lemon juice

1 cup fresh raspberries (or frozen raspberries, thawed)

Optional: powdered sugar for a delightful dusting

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure an even mixture.

      Introduce the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs, ensuring not to leave large chunks of butter.

        In a separate bowl, whisk together the heavy cream, large egg, freshly grated lemon zest, and lemon juice until the mixture is well combined and slightly frothy.

          Pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir the two mixtures together until just combined—be cautious not to overmix, as this will affect the texture of the scones.

            Carefully fold in the raspberries, taking care not to crush them, as they should retain their shape and provide juicy bursts of flavor.

              Lightly flour your work surface and turn the dough out onto it. Gently knead the dough just a few times until it comes together into a cohesive ball. Pat the dough into a circle about 1-inch thick for uniform baking.

                Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Place each wedge onto the prepared baking sheet, leaving space between them as they will expand while baking.

                  Bake in the preheated oven for 15-18 minutes, or until the tops of the scones are lightly golden brown and a toothpick inserted into the center comes out clean.

                    Once baked, allow the scones to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. If desired, finish with a light dusting of powdered sugar just before serving for an elegant touch.

                      Prep Time: 15 min | Total Time: 35 min | Servings: 8

                        - Presentation Tips: Serve warm on a beautiful platter for tea time, pairing with clotted cream and a side of extra raspberries for a pop of color. Enjoy your delightful treats!