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!
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, ¼ 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 ¾ 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.
Sprinkle with powdered sugar and enjoy!
💭 Terri's Top tipsFreeze 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!)
Freeze your raspberries immediately after picking, as they go mushy really quickly. Lay parchment paper over cookie sheet and arrange berries in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag. You can defrost them or just use them frozen in recipes (like this one) or have as a snack. They are great straight up and frozen and taste like (nature's) candy.
📋 Raspberry Lemon Scones Recipe
Amount Per Serving
Calories 222Calories from Fat 117
% Daily Value*
Saturated Fat 8g50%
Vitamin A 455IU9%
Vitamin C 0.3mg0%
* Percent Daily Values are based on a 2000 calorie diet.