Hello lovelies,
We all know how I feel about a good flavour combination, don’t we?
Combining flavours is ultimately my favourite thing to do whilst baking. Nothing beats finding ingredients which compliment each other perfectly to create something magical.
One combination that never lets me down has to be lemon & raspberry. My word it is heavenly, so as it’s summer, I wanted to combine the two to make something utterly delicious (and let’s just say, that’s exactly what I did).
I combined the two in my simple yet utterly delicious scone recipe which I think you’ll all go crazy for.
If there’s one thing us brits love to do during the summer is to make a cuppa tea, grab a sweet treat and have a well deserved relax in the garden. When the sun makes an appearance we make the most of it and I truly believe these scones would be the perfect sweet treat to serve alongside a cuppa.
They’re moist, fruity, tart and sweet – everything you’d want from a lemon & raspberry scone if you ask me.
So, if these scones have caught your attention and got you wanting to make a batch of your own, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8
Prep Time: 10 Minutes
Chill Time: 1Hour 10Minutes
Cook Time: 18-20 Minutes
Decorating Time: 5 Minutes
Overall Time: 1.5+ Hours
Ingredients You Need For The Scones:
- 113g Of Unsalted Butter, Frozen & Grated
- 100g Of Granulated Sugar
- 240g Of Plain Flour
- 1tbsp Of Baking Powder
- 115g Of Sour Cream Or Greek Yogurt
- 60g Of Double Cream Or Whole Milk
- 1 Large Egg
- 2tsp Of Lemon Extract
- 1/2tsp Of Vanilla Bean Paste / Extract
- 150g Of Frozen Raspberries
Ingredients You Need For The Glaze:
- 60g Of Icing Sugar
- 1tsp Of Lemon Extract
- 2tsp Of Milk
How To Make The Scones:
- Firstly, gather together your equipment and ingredients and line a baking tray with parchment paper.
- Secondly, to prepare, place the 113g of unsalted butter into the freezer for at least 30 minutes before grating.
- In a small bowl, whisk together the 115g of sour cream, 60g of double cream, 1 large egg and 2tsp of lemon extract until combined, then set to one side.
- In a large bowl, add 100g of granulated sugar, 240g of plain flour and 1tbsp of baking powder and whisk together.
- Next, once the butter has frozen, using a grater box, grate the butter into the large bowl with the flour mixture. Using your fingertips, rub the butter into the flour mixture until it resembles bread crumbs.
- Slowly drizzle the wet ingredients into the dry and mix until a dough comes together (at this point, the dough will be slightly sticky. however, if the dough feels dry, add 1tbsp of milk at a time until you reach desired consistency).
- Now, gently fold in the frozen raspberries.
- Transfer the dough to a lightly floured surface and press / mould into an 8inch round disk.
- Using a sharp knife, cut the dough into 8 triangles.
- Place the scones a few inches apart on the prepared baking tray and lightly brush the scones with a little cream and sprinkle some granulated sugar on top.
- Place the scones into the freezer for 30-40 minutes before baking to firm up.
- Whilst the scones are in the freezer, preheat the oven to 210C / 200C Fan / Gas Mark 6.
- Once froze, place into the oven for 18-20 minutes, until the tops are golden brown.
- When baked, remove from the oven and allow to cool on the baking tray for 5 minutes before transferring to the wire rack to cool completely.
How To Make The Glaze:
- Once completely cooled, it’s time to make the glaze.
- In a small bowl, mix together the 60g of icing sugar, 1tsp of lemon extract and 1tbsp of milk until the glaze is a thick but pourable consistency.
- Using a pastry brush, brush the glaze onto the scones until each scone is fully coated.
- Finally, allow the glaze to set slightly, then serve.
That’s your Lemon & Raspberry Scones prepared, baked and drizzled, ready for you to enjoy!
Notes:
- Store in an airtight container in the refrigerator for up to 3 days. However, I would recommend eating the scones on the day of baking for the freshest taste.
- If you want to reheat the scones, reheat at 190C / 170C Fan / Gas Mark 5.
What I love about this recipe is how simple it is to make & bake. It’s just a super yummy recipe.
I also love how versatile these scones are. Whereas most scones are cut in half and filled with cream and jam, these scones are actually made to eat as they come. However, if you fancied pairing some cream and jam alongside them – that too will work beautifully.
Let me know in the comments below if you make these scones yourself and if you do, what your thoughts are on them. Are you a scone lover? Do you enjoy the fruitiness of these scones?
Sending you all tons of love & hugs as always,
Elle xo
