Lemon Raspberry Scones

I’m definitely a convert from the conventional plain scones to the sweet style of scones.  This is a really terrific recipe that is simple to make and quick to prepare.

This is a sweet scone that has a vibrant raspberry flavour mixed through which is offset by a lemon tang.  The Lemon glaze provides a wonderful sweet burst of flavour.  These scones are perfect for a quick breakfast or afternoon snack.

The raspberry mixed through the scone provides an appealing swirl of colour.  If you haven’t made sweet scones before, you should seriously consider making these.  They will become a firm favourite.

Serve these scones ‘as is’ and they are fantastic.  Add a dollop of cream if you want a more indulgent snack.

Print Recipe

Lemon Raspberry Scones

Prep Time

15 minutes

Cook Time

12 minutes

Servings

scones

Ingredients

Scones

• 125 g Unsalted Butter cut butter into small pieces
• 2 cups Plain Flour
• 1 tbsp Baking Powder
• 1/4 cup White Sugar
• 1/2 tsp Salt
• 1 large Lemon Zest of Lemon
• 3/4 cup Thickened Cream
• 1 cup Raspberries Frozen

Lemon Glaze

• 1/2 Lemon Juiced
• 1 cup Icing Powder more as required

Prep Time 15 minutes Cook Time 12 minutes Servings scones Ingredients Scones 125 g Unsalted Butter cut butter into small pieces 2 cups Plain Flour 1 tbsp Baking Powder 1/4 cup White Sugar 1/2 tsp Salt 1 large Lemon Zest of Lemon 3/4 cup Thickened Cream 1 cup Raspberries Frozen Lemon Glaze 1/2 Lemon Juiced 1 cup Icing Powder more as required

Instructions

Scones

1. Preheat oven to 220°C (fan forced).
2. Line a baking tray with baking paper.
3. In a large bowl, add flour, baking powder, sugar, salt and lemon zest. Mix to combine.
4. Add butter pieces and toss in flour to coat.
5. Using your hands, rub the butter into the flour mixture until it reaches a coarse meal consistency. This will take a few minutes.
6. Add raspberries and toss to coat.
7. Add cream and using a fork initially, toss the mixture until clumps begin the form. Toss/stir for a couple of minutes.
8. Toss some flour onto a flat surface and tip flour mixture out of the bowl.
9. Gently knead the mixture into one clump.
10. Shape mixture into a rectangle, approx 20cm x 15cm and 3cm high.
11. Move mixture onto the baking tray and cut into 6 rectangles (approx even sized)
12. Cut each rectangle into a triangle shape so that 12 triangle shaped scones are created.
13. Spread each scone apart to allow room to spread as it cooks
14. Bake in oven for approx 12 minutes until pale golden.
15. Remove from oven and allow to cool before glazing

Lemon Glaze

1. In a small bowl mix juice from 1/2 lemon and 1 cup icing powder.
2. Add more icing powder as required to reach the level of consistency you are happy with.
3. Spoon lemon glaze onto scones and allow to set.
4. Serve when ready