Raspberry Lemonade Scones

5 from 1 vote

A classic scone made with butter, fresh lemon zest and filled with juicy red raspberries. This summertime spin on a traditional scone recipe will have you celebrating mornings all summer long.

Prep Time15

Cook Time18

Freeze Butter, Berries and Dough50

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 508kcal

Author: Amanda Smallwood

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

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.

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