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To make the perfect lemon raspberry scones, you need a few simple ingredients. Here’s what you’ll need: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup fresh raspberries (or frozen) - Zest of 1 lemon - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - Turbinado sugar for sprinkling Each ingredient plays a key role. The all-purpose flour forms the base. Granulated sugar adds sweetness. Baking powder gives the scones lift. Salt enhances all the flavors. Cold butter creates a flaky texture. Fresh raspberries provide bursts of flavor. Lemon zest and juice brighten each bite. Heavy cream keeps the dough rich and moist. An egg binds everything together, while vanilla extract adds warmth. Finally, turbinado sugar gives a sweet, crunchy topping. Gather your ingredients, and let’s create something delicious! - Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - In a large mixing 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. - Next, add in 1/2 cup of cold, cubed unsalted butter. Use your fingertips or a pastry cutter to work the butter into the flour mix until it looks like coarse crumbs. - Carefully fold in 1/2 cup of fresh raspberries and the zest of 1 lemon into the flour mix. Be gentle to keep the raspberries whole. - In another bowl, whisk together 1/2 cup of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice. - Pour the wet mix into the flour mix. Stir gently until it is just combined. The dough will feel a bit sticky. - Turn the dough onto a lightly floured surface. Knead it gently a few times to bring it together. Then, pat it into a rectangle about 1 inch thick. - Use a sharp knife or a biscuit cutter to cut the dough into triangles or rounds. Place the shapes on your prepared baking sheet. - Brush the tops with a little extra cream and sprinkle with turbinado sugar for a nice crunch. - Bake in your preheated oven for 15 to 20 minutes, or until the tops turn golden brown. - Let the scones cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. - Using cold ingredients: Always use cold butter and cream. This keeps the scones light and fluffy. Cold butter creates steam when baking, which helps them rise. - Techniques for folding raspberries: Gently fold the raspberries into the dough. Use a spatula and be careful. You don’t want to break them. Broken raspberries can make the dough soggy. - Best practices for cutting shapes: Use a sharp knife or biscuit cutter. Cut straight down without twisting. This helps the scones rise evenly during baking. - Pairing with cream or jam: Serve scones warm with clotted cream or your favorite jam. Lemon curd also pairs well for an extra citrus kick. - Suggestions for drinks to serve: Enjoy your scones with a nice cup of tea or coffee. A light herbal tea complements the lemon flavor nicely. - Overworking the dough: Mix just until combined. Overworking makes the scones tough. Remember, gentle hands create tender scones. - Baking times and doneness: Keep an eye on the scones while they bake. They should be golden brown on top. Check with a toothpick; it should come out clean when they are done. {{image_2}} You can change the flavor of your scones easily. Adding different berries gives you fun options. Try blueberries, strawberries, or blackberries. Each berry adds its unique taste. You can also mix berries for a burst of flavor. Incorporating nuts or chocolate can enhance your scones even more. Chopped almonds or walnuts add a nice crunch. Dark chocolate chips or white chocolate pieces make a sweet treat. Just fold them in gently with the raspberries. If you want a healthier option, consider gluten-free flour. Many brands offer great gluten-free mixes. Use a blend of almond flour and coconut flour for a nutty taste. Reducing sugar content can also help maintain flavor. Try cutting the sugar in half. You can add a splash of vanilla or a pinch of cinnamon to amp up sweetness without extra sugar. Seasonal fruits can make your scones exciting. In spring, add fresh strawberries or peaches. In fall, try apples or pears with cinnamon. These fruits will keep your scones fresh and fun. Adjusting flavors for different holidays can also be delightful. For Halloween, add pumpkin spice. For Christmas, try adding a hint of peppermint. These small tweaks will make your scones perfect for any occasion. To keep your lemon raspberry scones fresh, store them in an airtight container. This helps maintain their soft texture and flavor. If you have a large batch, use a container that fits the scones snugly. This prevents them from drying out. You can also line the container with parchment paper for added protection. You can freeze scones both before and after baking. If freezing before baking, shape the scones and place them on a baking sheet. Freeze them for about an hour, then transfer them to a freezer bag. This keeps their shape. To bake, you can add a few extra minutes to the cooking time. If freezing after baking, let them cool completely. Wrap each scone in plastic wrap or foil. Place them in a freezer bag to save space. When ready to eat, thaw them in the fridge overnight. Reheat in the oven for about 10 minutes at 350°F (175°C) for best results. At room temperature, lemon raspberry scones last about three days. To keep them fresh, store them in a cool, dry place. If you notice any mold or an off smell, it’s time to toss them. Scones with a hard texture or dry taste are also signs of spoilage. Enjoy them while they are still soft and flavorful! Lemon raspberry scones are light, flaky pastries. They mix tangy lemon with sweet raspberries. These scones have a soft center and a crisp outside. They are perfect for breakfast or a snack. The bright flavors make them a favorite for many. Yes, you can use frozen raspberries. They work well when fresh ones are out of season. Just remember to thaw and drain them first. This helps to prevent extra moisture in the dough. It keeps your scones light and fluffy. To make your scones lighter, use cold ingredients. Cold butter creates a flaky texture. Avoid overmixing the dough. Mix until just combined to keep air in the mix. This helps the scones rise better during baking. You can replace heavy cream with half-and-half. This will still give you a rich flavor. For a lighter option, use milk mixed with a bit of melted butter. This keeps the scones moist without adding too much fat. Yes, you can make the recipe dairy-free. Use a dairy-free milk like almond or oat milk. Replace the butter with a dairy-free alternative, like coconut oil. These swaps keep the flavor while meeting your dietary needs. Now you have all you need to make delicious lemon raspberry scones. We covered the ingredients, step-by-step instructions, tips for perfecting your scones, and even variations. Remember to use cold ingredients and avoid overworking the dough for the best results. Enjoy your scones fresh or stored properly. They can also be customized for any season or dietary need. Happy baking!

Lemon Raspberry Scones Bakery

Indulge in the delightful taste of Lemon Raspberry Bliss Scones! These light and fluffy scones blend fresh raspberries with zesty lemon for a perfect treat to enjoy with your morning coffee or afternoon tea. Discover the simple ingredients and step-by-step instructions that make baking these scrumptious scones a breeze. Click through now to explore the full recipe and treat yourself to this deliciousness!
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup fresh raspberries (or frozen, if not in season)

Zest of 1 lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon lemon juice

Turbinado sugar for sprinkling

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

      Add 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.

        Gently fold in the fresh raspberries and lemon zest into the flour mixture, being careful not to break up the raspberries.

          In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice.

            Pour the wet ingredients into the flour mixture and stir gently until just combined. The dough will be slightly sticky.

              Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a rectangle about 1 inch thick.

                Cut the dough into triangles or rounds using a sharp knife or a biscuit cutter and place them on the prepared baking sheet.

                  Brush the tops of the scones with a little extra cream and sprinkle with turbinado sugar for an added crunch.

                    Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.

                      Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones