Lemon Raspberry Scones

Lemon Raspberry Scones are a delightful, fragrant treat that combines the zesty brightness of lemon with the sweet tartness of raspberries. These tender, flaky scones are perfect for breakfast, brunch, or as an afternoon snack with a cup of tea. With their buttery texture and a burst of fresh fruit, they’re a wonderful way to add a touch of elegance to any occasion. Whether you’re serving them at a family gathering or enjoying them on your own, Lemon Raspberry Scones will quickly become a favorite in your baking repertoire.

INGREDIENTS:

250g (2 cups) all-purpose flour

100g (1/2 cup) granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon lemon zest

1/2 teaspoon lemon extract (optional for extra lemon flavor)

115g (1/2 cup) unsalted butter, cold and cubed

1 large egg

120ml (1/2 cup) heavy cream (plus extra for brushing)

150g (1 cup) fresh raspberries (or frozen)

1 tablespoon coarse sugar for sprinkling (optional)

DIRECTIONS:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.

In a separate bowl, whisk together the egg and heavy cream. Pour the wet mixture into the dry ingredients and stir gently until just combined.

Gently fold in the fresh raspberries, being careful not to crush them …