EASY Raspberry Scones with Lemon Glaze Recipe - They Are AMAZING!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

fresh raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Blueberries are often less expensive and widely available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Break the half cup of unsalted butter into pieces and place in the freezer to chill.

Preheat the oven to 375°F.

Sift together 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/4 teaspoon of salt in a bowl.

In a separate bowl, whisk together 1/2 cup of whipping cream, 1/4 cup of milk, 1 egg, and 1 teaspoon of vanilla.

Add the zest of 1 lemon to the dry ingredients and mix.

Remove the butter from the freezer and cut it into the flour mixture using a cutting tool until crumbly and flaky.

Combine the wet and dry ingredients until there is no dry flour left.

Dust a surface with flour and pat the dough into a large circle.

Add raspberries to the dough and gently fold them in without breaking them up.

Cut the dough into wedges to form scones, making both full-size and smaller ones.

Line a baking pan with parchment paper and place the scones on it.

Coat the scones with milk and optionally sprinkle with sugar.

Bake the scones in the oven for 20 to 22 minutes.

Let the scones cool before making the glaze.

For the glaze, juice a lemon (using about a quarter of it) and mix with powdered sugar until you reach a runny consistency.

Optionally, add lemon zest to the glaze for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens