Easy Lemon Raspberry Scones

These Easy Lemon Raspberry Scones are perfect for a cozy brunch or a sweet
afternoon treat. Bright and delicious, they are sure to be a hit with family and
friends!

Servings: 12 scones

Author:

Prep Time
35 minutes

Cook Time
20 minutes

Total Time
55 minutes

Course:

Cuisine:

American

Keywords:

Thanksgiving RASPBERRY

Instructions

1 Preheat oven to 400°F and line two sheet pans with parchment paper. Chill heavy
cream in the freezer for 10-15 minutes.
2 Melt butter in a microwave-safe bowl, covering it with a paper towel. Let it
cool slightly.
3 In a medium bowl, whisk together flour, sugar, salt, baking powder, baking soda,
and lemon zest.
4 Combine chilled cream and melted butter, then add to the dry ingredients. Mix
gently until just combined.
5 Fold in halved raspberries carefully. Scoop batter onto prepared pans, spacing
mounds 2 inches apart.
6 Chill the scones in the refrigerator for at least 15 minutes.
7 Bake for 18-22 minutes or until golden. Transfer to a wire rack to cool.
8 Prepare glaze by mixing powdered sugar, milk, and lemon juice until smooth.
Spoon glaze over cooled scones and let set.

Easy Lemon Raspberry Scones

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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