Description
Light and zesty lemon raspberry scones perfect for cozy gatherings and brunch.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup fresh raspberries
- 1 tablespoon lemon zest
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and lemon zest.
- In a separate bowl, mix together the buttermilk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and knead gently.
- Pat the dough into a disc about 1-inch thick and cut into wedges.
- Place the scones on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
For best results, ensure your butter is very cold. Experiment with different berries or add a sweet glaze for a twist.
