Raspberrry Lemon Scones | #scones #raspberry - Foodmeanderings.com
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Raspberry Lemon Scones

These tender and flaky raspberry lemon scones are made without buttermilk. With a hint of licorice and  the perfect balance of sweet and tart, they make a great breakfast or brunch dish and are wonderful for taking along to a potluck!
Course Breakfast, brunch, Snack
Cuisine North American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 scones
Calories 222kcal
Author Adapted from: Raspberry Scones recipe, by Amy Wisniewski

Ingredients

  • 2 cups all-purpose flour , plus more as needed
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp grated lemon zest (from 1 medium lemon)
  • 1/2 tsp aniseed
  • 1/2 tsp fennel
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup plus 1 tablespoon heavy cream/whipping cream
  • 1 ½ cup frozen raspberries , kept in the freezer until ready to use
  • ¼ cup powdered sugar/icing sugar

Instructions

  • Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
  • Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, anise, fennel and salt in a large bowl and whisk to break up any lumps. Using a pastry blender, 2 knives or cheese grater  (as in photo in notes below) and cut the butter into the flour mixture until small, pea-sized pieces remain.
  • Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). 
  • Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
  • Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).  
  • Starting with the top, berryless third, fold the dough lengthwise into thirds, 
  • Press on the layers as you go 
  • Fold right over until seam is on the bottom. Use a spatula or pasty scraper if the dough sticks to the work surface).
  • Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
  • Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon whipping cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.
  •  Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Garnish:

  • Sprinkle with powdered sugar and enjoy!

Notes

TERRI'S TIP:  Freeze your butter and grate it into the recipe with a cheese grater. It is easier and less messy than using a pastry cutter (I saw this in the comments in the original recipe and I will never go back to the old way of cutting in butter!)
Nutrition Facts
Raspberry Lemon Scones
Amount Per Serving
Calories 222 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 105mg5%
Potassium 138mg4%
Carbohydrates 23g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 455IU9%
Vitamin C 0.3mg0%
Calcium 60mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 222kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 105mg | Potassium: 138mg | Sugar: 6g | Vitamin A: 455IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 1.1mg