Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 3/4 cup fresh raspberries
- 1/3 cup cold cream or milk
- agar-agar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, ¼ cup granulated sugar, and ½ teaspoon salt until well combined.
- Add ½ cup cold unsalted butter cubes into the dry mix and cut the butter until it resembles coarse crumbs.
- Stir in the zest from one lemon and squeeze in about 2 tablespoons of fresh lemon juice, mixing gently until combined.
- Gently fold in ¾ cup fresh raspberries being careful not to crush them too much.
- Pour in about ⅓ cup of cold cream or milk until just combined, avoiding overmixing.
- Transfer the dough onto a floured surface and gently knead it just enough to bring it together before patting it into an approximate circle about 1-inch thick.
- Cut the dough into wedges or use a biscuit cutter for perfect rounds.
- Arrange the scones on your prepared baking sheet and bake for about 15-20 minutes or until golden brown on top.
Notes
Store scones in an airtight container.
Reheat briefly in the oven.
Serve with clotted cream and jam.
Use fresh raspberries for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg