A classic scone made with butter, fresh lemon zest and filled with juicy red raspberries. This warm weather spin on a traditional scone recipe will have you celebrating mornings all summer long.
Packed with fresh lemon zest and raspberries, you are going to love this easy to make scone recipe. This may not be the healthy scone recipe you were looking for, but these scones are packed with refreshing summer time flavors and that pink glaze will brighten just about anyone’s day. This scone is made with a combination of all purpose and cake flour so that you achieve both perfectly crisp edges and super light and fluffy middles. Easy to follow directions and step by step images are included in this post for you!
What You’ll Love About This Recipe:
- Easy to make - made in one bowl and not a lot of active time
- This dough freezes well - perfect to make ahead and freeze - bake 1 or all 8 any time you want to straight from the freezer
- Refreshing summer time flavors - basically a glass of your favorite lemonade in scone form
- That glaze...it’s just so perfectly pink!
In this post, I’ll walk you through one of my favorite scone recipes from start to finish. We will also cover storing scone dough for a later date and how to bake scones directly from the freezer.
How to Prepare Your Ingredients
You’re going to start by placing ½ cup butter and 1 cup of fresh raspberries on a quarter sheet pan and freezing for at least 30 minutes before you start making this dough. While the butter and raspberries are freezing, you’ll combine the flour, baking powder, sugar and salt in a large mixing bowl. You’ll zest the lemon right into the dry ingredients. I like this handy citrus zester for the job. In a large glass measuring cup, you'll whisk together the egg, heavy cream and vanilla. Store in the refrigerator until needed.
How to Make the Dough:
Next, you'll remove the frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture. Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
Add the frozen raspberries to the dough. Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the raspberries. Do this 2-3 times to be sure that the raspberries are evenly distributed throughout the dough. Also be careful not to overwork the dough here. It will be a bit crumbly which is exactly what you want. Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
How to Bake and Store the Dough:
If you are baking right away, you'll place scones into the freezer for 15-20 minutes before preheating the oven to 400°. I like to use a quarter sheet pan for this step. It holds all 8 of the scones, but is the perfect size to fit in my freezer.
Once the oven is preheated, you'll arrange the scones on a lined, half sheet pan. Brush the scones with heavy cream and bake for 20-22 minutes or until golden brown. While the scones are baking, you'll make the lemon raspberry glaze.
If you are freezing the dough, move the triangles to a gallon sized freezer bag and store in the freezer for up to 4 months. To bake from frozen, simply place in the 400° oven and bake for about 22 minutes. You may need to bake a few minutes longer, just keep a close eye on them. Check out our post How to Freeze Scones for more tips and tricks on freezing scones and scone dough.
How to Make the Glaze:
For the glaze you will juice the lemon that you originally zested. Combine one tablespoon lemon juice with 3-4 raspberries in a wire mesh strainer over a small bowl or measuring cup. Mash the raspberries until some of the juice mixes in with the lemon juice. Combine this juice with the confectioner’s sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
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Raspberry Lemonade Scones
Ingredients
For the Scones
- 1 cup + 2 tablespoons (130g) cake flour
- 1 cup (130g) all-purpose flour you can use 2 cups all-purpose if you don't have cake flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 1 lemon zested
- ½ cup unsalted butter, frozen
- ½ cup heavy cream
- 1 large eggs
- 2 teaspoons vanilla
- 1 cup fresh raspberries, frozen
For the Raspberry Lemonade Glaze
- 1 tablespoon lemon juice, freshly squeezed
- 2-3 raspberries, mashed and strained
- 1 cup confectioner's sugar
Instructions
Freeze the Butter and Berries
- Start by placing ½ cup butter and 1 cup of fresh raspberries on a quarter sheet pan and freezing for at least 30 minutes before you start making this dough.
For the Scone Dough
- While the butter and raspberries are freezing, combine the flour, baking powder, sugar and salt in a large mixing bowl. You’ll zest the lemon right into the dry ingredients.
- In a large glass measuring cup, whisk together egg, heavy cream and vanilla. Store in the refrigerator until needed.
- Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture.
- Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
- Add the frozen raspberries to the dough. Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the raspberries. Do this 2-3 times to be sure that the raspberries are evenly distributed throughout the dough. Also be careful not to overwork the dough here. It will be a bit crumbly which is exactly what you want.
- Form the dough into a 8-10 inch circle and use a bench knife or sharp knife to cut the dough into 8 triangles.
- If you are baking right away, arrange on a quarter sheet pan and place scones into the freezer for 15-20 minutes before preheating the oven to 400°.
- Arrange the frozen scones on a parchment lined, half sheet pan. Brush the scones with heavy cream and bake at 400° for 20-22 minutes or until golden brown. While the scones are baking, make the lemon raspberry glaze. See notes if you are planning to freeze and bake another time.
For the Glaze
- Juice the lemon that you originally zested
- Combine one tablespoon lemon juice with 3-4 raspberries in a wire mesh strainer over a small bowl or measuring cup. Mash the raspberries until some of the juice mixes in with the lemon juice.
- Combine this juice with the confectioner’s sugar and whisk well to combine. Glaze can be used right away or frozen and used when you bake the scones.
Notes
Nutrition
I hope that you love this newest recipe as much as we do! Happy summer!
xo
Amanda
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