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raspberry lemon scones

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
Cook Time 12 minutes
Total Time 32 minutes
Course baked goods, Breakfast, brunch, Dessert, Snack
Cuisine American, British-inspired
Servings 12 Servings
Calories 215 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 215kcal
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