These raspberry scones are buttery, tender, lightly sweetened, and irresistible. They are made with fresh raspberries and topped with a lemon glaze.
Servings: 8 scones
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter cold
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 32 raspberries
Lemon Glaze Ingredients
- 1/2 cup powdered sugar
- 2 1/2 teaspoons lemon juice
In a medium-sized mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
Cut in small pieces of cold butter and mix with your hands until you can just see pea-sized pieces of butter.
In a separate bowl, mix eggs, sour cream, vanilla, and lemon zest.
Mix the wet ingredients into the dry ingredients a little bit at a time until just combined - the batter will be lumpy.
Divide batter evenly between the sections of a greased scone pan. Or, press the batter into a thick circle onto a parchment- or silicone mat-lined cookie sheet and cut it into eight sections.
Place four raspberries on top of each uncooked scone.
Bake for 20 minutes or until the scones are browned and a toothpick inserted into the center of one comes out clean.
Cool on a cooling rack.
Using a scone pan yields perfectly uniform scones, while using a baking sheet results in less uniform scones with crispier edges.
Scones are best eaten within a few days, but you can freeze them in an airtight container for months.
Calories: 372kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 315mg | Potassium: 196mg | Fiber: 1g | Sugar: 15g | Vitamin A: 681IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg