Lemon Raspberry Scones With Buttermilk
Scones

Lemon Raspberry Scones With Buttermilk

  • July 2, 2022

Sweet, springy Lemon Raspberry Scones make a delectable way to start your day.Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery.And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!Use a fork or pastry blender to work the butter into the flour until the mixture resembles a coarse meal.Whisk together the yogurt, egg and vanilla, then use a fork to gently stir the wet ingredients into the flour and butter mixture.Use your hands to gently bring the dough together into a ball, then press it into a 7-inch circle on a floured surface.Once you’ve made your scones and they have cooled completely, pop them in an airtight container in the fridge OR freezer. .

Lemon Raspberry Scones an easy recipe for breakfast or brunch

Lemon Raspberry Scones an easy recipe for breakfast or brunch

Lemon Raspberry Scones an easy recipe for breakfast or brunch

Lemon Raspberry Scones are truly perfect any time of the year.You can use frozen berries in the winter and fresh in the spring and summer.They are full of sweet berries and all balanced with tart lemon zest and juice.Lemons and poppyseeds are such a classic combination, but when you add raspberries, it definitely elevates this recipe.Add in butter and mix on low until small pea size clumps form.In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown. .

Raspberry Lemon Scones

Raspberry Lemon Scones

Raspberry Lemon Scones

A few weeks back, my 7 and 10 year old neighbor buddies and I were supposed to get together and bake Raspberry Lemon Scones.In recent years, I’ve noticed an uptick of kids interested in cooking and baking.These scones only require a handful of simple ingredients and you don’t even need a mixer to mix up these beauties.If you have a pastry blender, you can use it to cut the butter in with the dry ingredients until pea sized chunks form.I’ve got a few tricks up my sleeve to make your Raspberry Lemon Scones baking experience as smooth as possible.First, I freeze the fresh raspberries so there is less of a chance of them turning to mush instantly when mixed in with the dough.Once the Raspberry Lemon Scones dough just comes together, you stop mixing and gently fold in the frozen berries.To shape the Raspberry Lemon Scones, it’s just a matter of gathering and patting the dough disks together, no kneading needed.They’ve got just the right amount of crumbly crust to tender interior, drizzled with a lightly lemon scented glaze.Pretty much the perfect comfort for these strange times when the sun is starting to shine but our world feels dark.As carefully as you can, gather the Raspberry Lemon Scone dough into 2 disks, roughly the same size.Once sliced and chilled, these cute little Raspberry Lemon Scone wedges are ready to hit that heat!It’s best to transfer the Raspberry Lemon Scones to a cooling rack right when they come out of the oven to prevent sogginess.I suggest enjoying these Raspberry Lemon Scones two at a time with a side of sparkling lemonade. .

Lemon Raspberry Scones

Lemon Raspberry Scones

Lemon Raspberry Scones

These scones have got to be my one of my all-time fav’s – basically anything lemon raspberry holds a special place in my heart.When I was selling at Farmers Markets, these were one item I always had to make sure I kept stocked.I would bake a triple batch and they would be completely sold out after no more than an hour every time.These scones have that sweet and tangy thang goin’ on and it is dayyummm addicting.In a small mixing bowl, whisk together buttermilk, cream, egg, vanilla, and lemon zest; Place in the refrigerator until ready to use.Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.Drizzle the cream & buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms and turn the ragged dough out onto a cool lightly flour work surface.Dust the dough with some additional flour and sprinkle with 1/4 cup of your frozen raspberries.Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch.**Note – your scones will cook a bit faster if you are using a convection oven.In a small bowl, whisk together lemon juice and icing sugar until smooth. .

Vegan Lemon Raspberry Scones (Gluten Free)

Vegan Lemon Raspberry Scones (Gluten Free)

Vegan Lemon Raspberry Scones (Gluten Free)

Beautifully tender, the perfect crumb, and deliciously sweet vegan lemon raspberries scones that are so easy to make and honestly, better than Starbucks!This is all that you need to make these secretly vegan lemon raspberry scones:.I used store bought oat flour, and used certified gluten free.Baking powder: This will help our raspberry scones to rise!Vanilla extract: This is the flavor enhancer that we’ll use to bring in some sweetness!Lemon zest: To add some vibrance to our raspberry scones!If you don’t have this available to you, you can also use your favorite dairy free milk with apple cider vinegar to create a vegan buttermilk.For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card.Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.​Let’s go over how to make these super easy vegan lemon raspberry scones: Whisk the dry ingredients: This is your oat flour, arrowroot starch, baking powder, and sugar.Grate in the vegan butter: If you don’t have a grater, you can also use a pastry blender (also known as a pastry cutter) or a fork and cut the cubed frozen butter into the flour mixture to create a sand texture.Fold the fresh raspberries into the butter mixture just until evenly distributed.Brush the raspberry scones with buttermilk once more: You can also sprinkle on some coarse sugar as well!Using a touch of arrowroot starch (or powder), you’ll be able to make your scones entirely eggless!If you make a batch of these vegan raspberry scones and want to save them for later, you can easily store them in an airtight container or bag and in the freezer for up to 3 months.Do I have to make these vegan lemon raspberry scone recipe gluten-free?If you don’t want to use raspberries, you can swap in blueberries, blackberries, strawberries, or a mix of berries.As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well! .

Raspberry Scones

Raspberry Scones

Raspberry Scones

Add in the optional cream cheese to make them extra special.Add some fruit, sugar, cinnamon, or cream cheese.So I make mine with a little boost of baking soda to puff it up some.While the ingredients are similar, scones frequently have some sweetness and/or fruit.Pick as fresh as possible, or you may also use flash frozen that are individual and not mashed together.Fresh raspberries would break apart in the mixing, so I froze them along with the cream cheese that I cut in small cubes which will suffer the same fate if not frozen.A good substitute is 2 teaspoons of lemon juice plus enough milk to measure ¾ cup.Optionally, cut 4 oz of cream cheese into ¼ to ½ inch cubes.Spread both on a piece of parchment paper and place in a freezer.With a large fork, cut the butter into the dry mix until crumbly.Mix the frozen raspberries and optional cream cheese.Whisk together the wet components: 1 egg, ½ teaspoon vanilla, and ¾ cup buttermilk.With wet hands, form into an 8-inch diameter disk about 1 inch thick.Add in the optional cream cheese to make them extra special.Tap to leave a Rating 4.53 from 21 votes Print Email CollectionCollected Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings #/Adjust if desired 8 scones Ingredients Fillings ▢ 1 cup raspberries.▢ 4 oz cream cheese - optional Dry ▢ 2 cups AP flour.▢ 6 tablespoons butter Wet ▢ ¾ cup buttermilk.▢ sugar Instructions Photos ON OFF Start about 2 hours before you want to cook.Optionally, cut 4 oz of cream cheese into ¼ to ½ inch cubes.Spread both on a piece of parchment paper and place in a freezer.With a large fork, cut the butter into the dry mix until crumbly.Whisk together the wet components: 1 egg, ½ teaspoon vanilla, and ¾ cup buttermilk.With wet hands, form into an 8-inch diameter disk about 1 inch thick.Cook Mode Prevent your screen from going dark Recipe Notes Pro Tips: Use fresh berries if possible.A good substitute is 2 teaspoons of lemon juice plus enough milk to measure ¾ cup.While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.Updated with expanded options, refreshed photos, and a table of contents to help navigation. .

Raspberry Lemon Scones

Raspberry Lemon Scones

Raspberry Lemon Scones

My mother and my oldest sister and her family live in Florida (exactly where Sean will be heading), so we vacation there quite a bit.I’m not gonna lie though…I will miss visiting my favorite city, Charleston.A scone is a quick bread/cake that’s made with baking powder as a leavening agent and glazed with milk, cream or an egg wash.Just remove them from the freezer, brush them with either some heavy cream or an egg wash and bake, adding a few extra minutes of bake time since they’ve been frozen.The key to make nice light scones is to start with very cold butter and heavy cream.And when you’re done forming the scones and cutting them into wedges, chill them in the freezer for about 15 minutes.Before baking, I brush the tops of my scones with a bit of heavy cream to give them a nice golden finish.These Raspberry Lemon Scones will be such a treat to add to your summer breakfast/brunch menu.The sweet, fresh raspberries and hint of tart lemon flavor scream summer, and are a match made in scone heaven! .

Lemon Raspberry Buttermilk Scones with White Chocolate Drizzle

Lemon Raspberry Buttermilk Scones with White Chocolate Drizzle

Lemon Raspberry Buttermilk Scones with White Chocolate Drizzle

Who can say no to homemade lemon raspberry buttermilk scones with the most amazing melted white chocolate on top?Here’s everything that you’ll need to know in order to make these lemon raspberry buttermilk scones from scratch:.Add the all-purpose flour, sugar, baking powder, and a pinch of salt to a bowl and mix to combine.Add the all-purpose flour, sugar, baking powder, and a pinch of salt to a bowl and mix to combine.Use a pastry blender to combine the cold butter with the dry ingredients until the mixture resembles cornmeal.Use a pastry blender to combine the cold butter with the dry ingredients until the mixture resembles cornmeal.Transfer the dough to the prepared baking sheet and pat it into a disk that is about 1 inch thick.Transfer the dough to the prepared baking sheet and pat it into a disk that is about 1 inch thick.Buttermilk is also quite a bit thicker than regular milk and it contains bacteria that produce lactic acid, which give it some important benefits for baking.If you would rather not use buttermilk for whatever reason, you can easily substitute an identical quantity of regular milk combined with a single teaspoon of either lemon juice or white wine vinegar.You’re going to want to keep your lemon raspberry buttermilk scones sealed in an airtight container stored in the fridge.Alternatively, you can also freeze your scones by keeping them in either an airtight container or a resealable freezer bag. .

Easy Lemon Raspberry Scones – The Hungry Dragonfly

Easy Lemon Raspberry Scones – The Hungry Dragonfly

Easy Lemon Raspberry Scones – The Hungry Dragonfly

These Easy Lemon Raspberry Scones are crispy on the outside but tender and moist inside.Make them ahead of time and have them ready for breakfast or a quick snack.Also, you can use your favorite add-ins like berries, chips, or nuts to make your scones just follow the base of this recipe.I used fresh raspberries and they were a little bit runny but it made my scones more fluffy and moist.Don’t be scare if they make the dough a little bit sticky and runny, they will bake perfectly if you follow the recipe closely.Heavy Cream or Buttermilk – using thick liquids for best tasting scones.I made my own buttercream by adding the juice of a lemon to my heavy cream.Freeze the baked and cooled scones inside a ziplock bag or airtight container, before adding the glaze.Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram!These Easy Lemon Raspberry Scones are crispy on the outside but tender and moist inside.5 from 2 votes Print Recipe Pin Recipe Prep Time 25 mins Cook Time 25 mins Course Breakfast, Dessert, Snack Cuisine American Servings 8 scones Calories Ingredients 1x 2x 3x 2 cups all-purpose flour *see notes.1/2 raspberries frozen or fresh Instructions Inside a large bowl mix dry ingredients and put the bowl inside the refrigerator while you prepare the wet mixture.Using a pastry cutter, two forks, or your fingers combine butter until the mixture comes together in pea-sized crumbs.Flour your hands and slightly work the dough into a ball as best as you can but do not overwork.Press the dough into an 8 -inch disc and using a knife or a bench scraper cut 8 wedges.Brush scones with the remaining heavy cream, sprinkle some sugar and refrigerate for 20 minutes.Remove from the oven and cool for a few minutes before topping with your choice of glaze.Feel free to skip the egg and replace it by adding 1 tbsp of cornstarch to the flour. .

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