Lemon Raspberry Scones Recipe
Ingredients:
- For the Dough:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- ½ cup whole milk lemon yogurt (see notes for substitution)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- For the Finish:
- Heavy cream or half-and-half, for brushing
- 1 tablespoon Demerara sugar, for sprinkling
Instructions:
- Preheat and Prepare:
- Preheat your oven to 400°F (204°C).
- Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients:
- In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. This helps to evenly distribute the ingredients.
- Incorporate Butter:
- Add the cold, diced butter to the dry ingredients.
- Using your fingertips, quickly rub the butter into the flour mixture until it resembles coarse meal. The key is to work swiftly to prevent the butter from melting.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the lemon yogurt, egg, and vanilla extract until smooth.
- Form the Dough:
- Pour the wet ingredients into the bowl with the dry ingredients.
- Gently mix with a fork until just combined to avoid overworking the dough, which can make the scones tough.
- Carefully fold in the raspberries to evenly distribute them without crushing.
- Shape and Cut the Scones:
- Turn the dough out onto a lightly floured surface.
- Pat the dough into a ¾-inch thick rectangle, fold it in half, and rotate it 90 degrees. Repeat this step twice to help create layers.
- Use a round cutter to cut out the scones. Place them on the prepared baking sheet. Re-form the scraps to cut additional scones.
- Prepare for Baking:
- Brush the tops of the scones with heavy cream or half-and-half. This will help them turn golden brown.
- Sprinkle the tops with Demerara sugar for a sweet crunch.
- Bake:
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and well-risen.
- Remove from the oven and transfer to a wire rack to cool.
Nutrition Information:
- Calories: 290 per serving
- Total Fat: 15g (Saturated Fat: 9g)
- Cholesterol: 60mg
- Sodium: 220mg
- Total Carbohydrates: 35g (Dietary Fiber: 2g, Sugars: 12g)
- Protein: 4g
- Contains significant amounts of Vitamin D, Calcium, Iron, and Potassium.
Frequently Asked Questions:
- What is the key to making flaky scones?
- Ensure that the butter is cold and handle the dough as little as possible. Overworking the dough can activate the gluten in the flour and lead to tougher scones.
- Can I use frozen raspberries?
- Yes, frozen raspberries can be used directly from the freezer. Do not thaw them as this can cause them to bleed into the dough and make it soggy.
This expanded version includes more precise instructions and tips to help ensure your Lemon Raspberry Scones turn out perfectly every time!
