Lemon Raspberry Scones Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to balance the tartness of the lemon and raspberries.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a flaky texture.

Raspberries: Fresh berries that provide bursts of sweetness and color.

Lemon zest: Adds a bright, citrusy flavor that complements the raspberries.

Heavy cream: Provides moisture and richness, resulting in tender scones.

Vanilla extract: Adds a subtle, sweet aroma and flavor.

When cutting in the butter for the scones, make sure it is very cold. This helps create a flaky texture. You can use a pastry cutter or two knives to achieve the coarse crumb consistency. If the butter starts to soften, place the mixture in the refrigerator for a few minutes before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with honey: Honey provides natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a subtle coconut flavor.

• fresh raspberries - Substitute with frozen raspberries: Frozen raspberries can be used if fresh are not available; just add them directly from the freezer to avoid excess moisture.

• zest of one lemon - Substitute with lemon extract: Use ½ teaspoon of lemon extract to replace the zest for a similar citrus flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich texture and slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the scones.

• To keep your lemon raspberry scones fresh, store them in an airtight container at room temperature for up to 2 days. This will maintain their delightful texture and flavor.
• For longer storage, place the scones in an airtight container and refrigerate. They will stay fresh for up to 5 days. Before serving, you can warm them slightly in the oven at 300°F (150°C) for about 5-10 minutes to bring back their just-baked goodness.
• If you prefer to freeze the scones, first let them cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped scones in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.
• When you're ready to enjoy a frozen scone, thaw it at room temperature for about an hour. For a freshly baked taste, reheat the thawed scones in the oven at 300°F (150°C) for 10-15 minutes.
• If you want to freeze the dough instead of the baked scones, follow the recipe up to the point of cutting the dough into wedges. Place the wedges on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough wedges to a resealable freezer bag or airtight container. When ready to bake, there's no need to thaw; simply bake the frozen scones at 400°F (200°C) for a few extra minutes than the original baking time, until golden brown.
• To add a touch of extra freshness, consider glazing the scones after reheating. Mix a simple glaze with powdered sugar and a bit of lemon juice, then drizzle over the warm scones for a delightful finish.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crisp on the outside.

• For a quicker method, use a microwave. Place a scone on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep the scone moist while reheating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior.

• For a stovetop method, use a skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• To add a touch of freshness, brush the scones with a bit of melted butter or a light drizzle of honey before reheating using any of the above methods. This will enhance their flavor and texture.

• Oven: Used to bake the scones at the specified temperature until they are golden brown.

• Baking sheet: A flat surface to place the scone wedges on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients and later mix in the wet ingredients.

• Whisk: Helps to evenly mix the dry ingredients together.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Separate bowl: For whisking together the heavy cream and vanilla extract.

• Measuring cups: Essential for accurately measuring the flour, sugar, and heavy cream.

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract.

• Zester: To zest the lemon, adding a fresh citrus flavor to the scones.

• Spatula: Useful for gently folding in the raspberries and lemon zest.

• Floured surface: A workspace to turn out the dough and knead it gently.

• Knife: To cut the dough into 8 wedges.

• Cooling rack: Allows the scones to cool slightly before serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut in the butter using a food processor instead of by hand.

Freeze butter: Freeze the butter for 10 minutes before cutting it in to make it easier to handle and quicker to incorporate.

Mix dry ingredients in advance: Combine all dry ingredients the night before to save time in the morning.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup and faster preparation.