Raspberry Lemon Scones
Easy Raspberry Lemon Scones are soft, buttery, and filled with sweet frozen raspberries and bright lemon flavor. Finished with a simple creamy icing, they bring bakery-style flavor right into your kitchen and make the perfect breakfast or coffee-time treat.
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Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course baked goods, Breakfast, brunch, Dessert, Snack
Cuisine American, British-inspired
Servings 12 Servings
Calories 215 kcal
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2½ cups Flour 2 tbsp Sugar 1 tbsp Baking powder 1/4 tsp Sea salt 1/3 cup Butter (cold) 2 Eggs 3/4 cup Heavy cream 1 cup Frozen raspberries, roughly chopped 1 Lemon, juiced and zested 2 tbsp Heavy cream (for brushing on the scones before baking) 1/2 cup Powdered sugar 2 tbsp Heavy cream
Preheat the oven to 400℉.
In a large mixing bowl, combine the flour, sugar, baking soda, sea salt, and lemon zest.
Cut in the cold butter with a pastry cutter until crumbly and combined.
Beat the eggs and cream in a separate bowl. Pour into the large bowl and mix with a fork until combined.
Gently stir in the lemon juice and chopped raspberries.
Remove the dough from the bowl to a lightly floured surface and knead until the dough is smooth.
Cut the dough in half and form into two 6 inch circles.
Cut each circle into six equal triangles.
Place the scones on a parchment paper lined sheet pan.
Brush tops of the scones with heavy cream.
Bake for 12-15 minutes.
Remove from the oven to a cooling rack.
In a small bowl, combine 1/2 cup of powdered sugar and 2 tbsp heavy cream.
Drizzle the icing on the scones and serve.
Serving: 1 serving Calories: 215 kcal
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