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- 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 cut into small cubes - 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 fresh lemon juice - Turbinado sugar, for topping You can switch out some items in this recipe. Here are some ideas: - Alternative sweeteners: Use honey or maple syrup instead of granulated sugar. - Dairy-free options: Swap heavy cream with coconut cream or almond milk. - Seasonal fruit variations: Try blueberries or strawberries in place of raspberries. Using these options can make the scones more personal and fit your taste. Each choice still keeps the scones tasty and fun! - Preheat the oven to 400°F (200°C). - Prepare the baking sheet with parchment paper. - In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix until blended. - Add cold, cubed butter to the flour. Use your fingers to work it into the flour. Stop when you see small pea-sized bits of butter. - Gently fold in the fresh raspberries and lemon zest. Be careful not to smash the raspberries. - In another bowl, mix the heavy cream, egg, vanilla extract, and fresh lemon juice. Whisk until smooth. - Pour the wet mix into the dry mix. Stir gently with a spatula until just combined. The dough will be a bit sticky. - Turn the dough onto a floured surface. Gently knead it a few times. Pat it down to about 1 inch thick. - Cut the dough into triangles or rounds using a sharp knife. Place the scones on the prepared baking sheet. - Brush the tops with extra heavy cream. Sprinkle turbinado sugar on top for crunch. - Bake for 15-20 minutes. Look for golden brown tops and a cooked inside. To make fluffy scones, keep these tips in mind: - Use cold butter. Cold butter makes the scones rise well. - Don’t over-mix the dough. Mix until just combined. This keeps the scones light. - Gently fold in the raspberries to keep them whole. Cold ingredients are key. When you use cold butter, it helps create steam during baking. This steam lifts the dough and gives you that perfect rise. For a delightful treat, pair your scones with clotted cream or lemon curd. These rich toppings bring out the lemon flavor. When serving, present the scones warm. You can dust them with powdered sugar for a touch of sweetness. Add extra raspberries for a pop of color. This makes your serving plate look appealing and fun. Enjoy every bite! {{image_4}} You can boost your scone's taste with simple tweaks. Adding herbs like fresh basil or mint gives a unique twist. A pinch of cinnamon or ginger could also work well, warming up the flavor profile. Consider using different fruits too. Instead of raspberries, try blueberries or chopped strawberries. You can even mix fruits for a colorful treat. These changes keep your scones exciting and fresh. If you need gluten-free scones, swap the all-purpose flour for a gluten-free blend. Use a mix that includes xanthan gum to help with texture. The rest of the recipe stays the same, giving you a safe option for gluten-free diets. For vegan scones, replace the heavy cream with coconut milk or almond milk. Use flaxseed meal mixed with water instead of the egg. This keeps the scone's structure while fitting a vegan lifestyle. To keep your lemon raspberry scones fresh, store them in an airtight container. They stay good at room temperature for up to two days. Just place them in a cool, dry spot. If you want to keep them longer, freezing is a great option. Wrap each scone tightly in plastic wrap and then place them in a freezer bag. They can last for up to three months in the freezer. When you’re ready to enjoy, just remove the scone from the freezer and let it thaw at room temperature. To reheat your scones, the best method is the oven. Preheat it to 350°F (175°C). Place the scones on a baking sheet and cover them loosely with foil. Heat for about 10 minutes, or until warm. This helps keep the scones soft and fresh. You can also use a microwave, but this may make them a bit chewy. If using the microwave, heat for about 15-20 seconds. Enjoy your warm scones, and they will taste just as good as when you first baked them! How do I know when the scones are fully baked? You can tell when the scones are done by their color. They should be golden brown on top. You can also insert a toothpick into the center. If it comes out clean, the scones are ready. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic wrap and chill it in the fridge. Use it within 24 hours for the best taste and texture. What’s the best way to avoid soggy scones? To avoid soggy scones, use cold butter and cream. Also, do not overmix the dough. This helps keep them light and fluffy. How long do lemon raspberry scones last? Lemon raspberry scones last about 2 days at room temperature. You can store them in an airtight container. For longer storage, freeze them for up to a month. Can I use dried raspberries instead of fresh? Yes, you can use dried raspberries. Soak them in warm water for about 10 minutes to plump them up. This helps keep them moist in the scone. You now have all you need to make delicious lemon raspberry scones. We covered the ingredients, cooking steps, and helpful tips for perfect results. Remember to use cold butter and fresh ingredients for the best texture and flavor. Don't hesitate to experiment with different fruits and dietary options. Scones are versatile and fun to make. Whether you enjoy them warm or with clotted cream, these treats will impress everyone. Now, gather your ingredients and start baking! Enjoy your kitchen adventure!

Lemon Raspberry Scones Bakery

Indulge in the delightful flavors of Lemon Raspberry Bliss Scones, perfect for brunch or a cozy afternoon treat. These scones blend tangy lemon and sweet raspberries into a buttery, flaky delight. Follow our easy step-by-step recipe to create scrumptious scones that will impress your family and friends. Don't wait; click through to discover how to make these delicious scones and elevate your baking game!
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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 cut into small cubes

1/2 cup fresh raspberries (frozen can be used when out of season)

Zest of 1 lemon

1/2 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

Turbinado sugar, for topping

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are thoroughly blended.

      Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, with some small pea-sized pieces of butter remaining.

        Add Flavorful Ingredients: Carefully fold in the fresh raspberries and lemon zest into the flour mixture, taking care to avoid smashing the raspberries to retain their shape.

          Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and fresh lemon juice until well combined.

            Combine Mixtures: Pour the wet ingredients into the flour mixture. Stir gently with a spatula or wooden spoon until the mixture is just combined. Be cautious not to over-mix; the dough will be slightly sticky.

              Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it down into a rectangle about 1 inch thick.

                Cut the Scones: Using a sharp knife or a biscuit cutter, cut the dough into triangles or rounds. Place the scones on the prepared baking sheet, spacing them a couple of inches apart.

                  Add Toppings: Brush the tops of each scone with a bit of extra heavy cream, then generously sprinkle turbinado sugar over each one for a delightful crunch.

                    Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and the scones are cooked through.

                      Cool and Serve: Once baked, allow the scones to cool slightly on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

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

                          - Presentation Tips: Serve these delightful scones warm, dusted with a bit of powdered sugar, and alongside a small dish of clotted cream or lemon curd for added indulgence. Garnish with extra raspberries for a pop of color!