Lemon Raspberry Scones with Zesty Lemon Glaze

These delightful Lemon Raspberry Scones topped with a zesty lemon glaze are such a versatile treat to have in your repertoire. They pair wonderfully with a cup of Earl Grey tea or a refreshing glass of ice cold lemonade. These scones are not just a treat; they embody the essence of sunny days and joyful gatherings, making them perfect for afternoon tea, a brunch centerpiece, or even as a thoughtful gift.

Baking is often a journey filled with delightful aromas and cherished memories. For me baking always reminds me of my mom. She used to love to bake anything and everything. Growing up, we were regularly treated to the amazing smell of something delectable baking in the oven. I can fondly remember the smell of these scones wafting threw our house on lazy Saturday mornings and hope you enjoy them as much as I did back then and still do till this day.

Ingredients You’ll Need:

For the Scones:

1 cup heavy cream
8 tablespoons butter
2 cups all purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
zest of 1 medium size lemon
½ cup fresh raspberries

For the Lemon Glaze:

2 cups powdered sugar
3 tablespoon milk or half and half
1 tablespoon fresh lemon juice

Step-by-Step Guide to Scone Perfection:

For the scones:

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
Sprinkle the the raspberries evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
Spray a 1 cup scooper with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour.
Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

For the glaze:

While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
If you can wait, let scones sit for 15 minutes to let glaze set before serving.

Baking Tips and Tricks:

Chill Your Ingredients: For flakier scones, ensure your cream is ice cold. You can even chill the flour for a short time.
Don’t Overmix: Mix until just combined to keep your scones light and tender.
Experiment with Flavors: Feel free to add a hint of vanilla or almond extract for an extra layer of flavor.

Pairing Suggestions:

These delightful scones can easily take center stage at your next brunch, accompanied by fresh fruit and whipped cream or consider gifting a batch to a friend or neighbor as a sweet surprise!