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Lemon Raspberry Scones

Lemon Raspberry Scones

  • Author: Michael
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

Lemon Raspberry Scones are fluffy, tender, and fragrantly scented with bright lemon zest paired with juicy raspberries, offering a perfect balance of tart and sweet. This easy-to-make recipe is ideal for breakfast or a delightful snack and features simple pantry staples with plant-based ingredients for a moist and crumbly texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup plant-based butter, cold
  • Zest of 1 fresh lemon
  • 1 cup fresh raspberries
  • 2/3 cup plant-based milk, cold
  • 1 teaspoon natural vanilla extract

Glaze Ingredients (optional)

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon natural gelling agent

Instructions

  1. Preheat and Prepare: Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to ensure your scones do not stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. This ensures even distribution of the leavening and flavor throughout the dough.
  3. Cut in the Butter: Using a pastry cutter or your fingertips, gently blend the cold plant-based butter into the dry mix until it resembles coarse crumbs with some pea-sized pieces remaining.
  4. Add Lemon Zest and Raspberries: Fold in the fresh lemon zest along with the whole raspberries carefully to avoid crushing them and turning the dough pink.
  5. Combine Wet Ingredients: In a separate bowl, whisk together cold plant-based milk and natural vanilla extract to add moisture and subtle sweetness.
  6. Form the Dough: Gradually pour the wet ingredients into the dry mix, stirring just until the dough comes together. Avoid overmixing, which can lead to tough scones.
  7. Shape and Cut: Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into 8 equal wedges with a sharp knife.
  8. Bake and Enjoy: Transfer the wedges onto the prepared baking sheet and bake for 12-15 minutes, until golden brown. Let cool slightly before glazing or serving.
  9. Optional Glaze: Mix powdered sugar, fresh lemon juice, and natural gelling agent to desired consistency, then drizzle or spread lightly over cooled scones for a glossy finish.

Notes

  • Keep ingredients cold to achieve a flaky, tender crumb.
  • Handle dough gently and mix just until combined to maintain lightness.
  • Fold raspberries in carefully to prevent bleeding and maintain vibrant color.
  • Use finely grated lemon zest for intense flavor without bitterness.
  • Adjust powdered sugar and lemon juice in glaze for preferred consistency.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 scone
  • Calories: 190
  • Sugar: 10g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: lemon raspberry scones, plant-based scones, berry scones, vegan scones, gluten-free baking, fruit scones, lemon zest scones

Find it online: https://classicrecipehub.com/lemon-raspberry-scones/