Take-out Tuesday, Raspberry Scones with Lemon Cream Glaze

When I saw this recipe for

Ridiculiously Easy Lemon Raspberry Scones

my mouth started watering and I knew I had to make them!

Scones are a type of quick bread that uses baking powder

rather than yeast as a leavening agent

Mix the dry ingredients together

and add the zest from 1 lemon

The genius in this recipe

is putting the cream in the freezer for 10-15 minutes

When you add the hot melted butter

to the very cold cream it forms into small goblets

When you pour this mixture into the dry ingredients,

the butter is automatically evenly distributed

throughout the batter…so much easier

than the usual timely method of breaking cold butter down

into the dry ingredients with a fork!

After the cream butter mixture is mixed into the dry ingredients

add the halved raspberries

The batter is sticky so grease a serving spoon

to use as a scoop to put mounds of batter

on a parchment paper lined baking sheet

I’m afraid I under mixed my batter a little

so it was a little crumbly, but they baked up fine

After baking,

hold the parchment paper on both ends

and lift scones off the baking sheet

and let them cool on the counter

for 30-45 minutes to set

While the scones are cooling,

mix powdered sugar with lemon juice and heavy cream

Pour or drizzle the glaze over the cooled scones

Top with a fresh raspberry

❤️ A perfect Valentine treat! ❤️

This recipe is adapted from the Cafe Sucre Farine

Raspberry Scones with Lemon Cream Glaze

Scones are a type of quick bread that uses baking powder rather than yeast for leavening. This makes them quick and easy to put together and these get a lovely sweetness from the fresh raspberries and lemon cream glaze
Prep Time 30 mins
Cook Time 18 mins
Chill 15 mins
Course Breakfast, Brunch, Snack
Cuisine American, English
Servings 12 scones

Equipment

  • parchment paper
  • sheet pan

Ingredients
  

Scones

  • 1 cup heavy cream
  • 8 Tbsp butter
  • 2 cups flour
  • 6 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 5 oz fresh raspberries, divided
  • 1 lemon for zest

Glaze

  • 1 cup powdered sugar
  • 4 tsp heavy cream*
  • 4 tsp fresh lemon juice*

Instructions
 

Scones

  • Put 1 cup of cream in the freezer for 10-15 minutes while you prepare the dry ingredients
  • Line a baking sheet with parchment paper
  • Zest lemon
  • Combine flour, sugar, baking powder, baking soda, salt in a large mixing bowl. Add lemon zest and stir
  • Set 12 raspberries aside and cut the remaining berries in half
  • Melt butter
  • Remove cream from freezer after 10-15 minutes and melted butter. Stir cream and butter will form into small clumps as is cools. Pour the cream butter mixture into bowl with dry ingredients
  • Stir to combine, but do not over mix.
  • Gently mix in halved berries
  • Coat a large spoon with cooking spray and use it to scoop batter and place into 12 mounds on the baking sheet, placing them 1-2 inches apart for spreading while they bake
  • Preheat oven to 400 degrees
  • Place baking sheet in the refrigerator for 15 minutes while oven preheats
  • Bake for 16 minutes and check for doneness. Continue baking for 2-4 more minutes until scones are golden around the edges and look done.
  • Remove from oven and carefully lift parchment paper off pan and set on counter to cool. Let scones cool for 15-30 minutes.

Glaze

  • Mix sugar with cream and lemon juice until desired consistency. I kept mine fairly thick so it would stay mostly on top.
  • Place scones onto a serving platter or plate and pour or drizzle with glaze. Top each scone with a whole raspberry.

Notes

*you might need a little more cream or lemon juice to get the desired consistency
Keyword lemon scones, raspberry danish, raspberry scones, savory sweet rolls

Enjoy!

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 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

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  Centerpiece Wednesday / Creative Crafts / Crafty Creators

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Comments
50 Responses to “Take-out Tuesday, Raspberry Scones with Lemon Cream Glaze”
  1. Mary says:

    Raspberries and lemon, yum Jenna! I saw that America’s Test Kitchen tip for using melted butter with cold milk/cream several years ago, isn’t that a great technique? Happy Tuesday ♥

  2. Jenna, I happen to love scones. They are perfect for breakfast with coffee. I will definitely try this recipe. I just wish I had a couple now with my morning coffee. Happy Tuesday!

  3. BERNADETTE says:

    Delicious recipe Jenna and I love the genius tip.

  4. These scones look out of this world, Jenna.

  5. Shannon@Belle Bleu Interiors says:

    Jenna, I love scones! I can’t wait to make these. Thanks so much for sharing! Happy Tuesday, sweet friend!

  6. Kitty says:

    You know me, Jenna, as I’m crazy about any with raspberries! These would be a perfect Valentine’s Day treat. I’m excited to try these. ❤️

  7. These would be beautiful served at a tea party! I’ll put the kettle on!

  8. lghiggins says:

    My first thought when I saw the picture–perfect for this Valentine’s season. (or anytime!)

  9. Those look just fabulous, Jenna!

  10. pattyanneart says:

    I’ve been wanting to make some scones and this recipe looks perfect. Yum!

  11. This looks delicious. I am printing out the recipe (thank you so much for it) and going to try to give it a whirl. Thanks for sharing!

  12. Sounds like a special Valentine’s Day treat:@)

  13. Nancy says:

    I love, love, love these! Perfect for Valentine’s Day!

  14. Rita C. says:

    First three words that came to mind when I opened this and saw the end result….oh my darlin’!
    I’ve got to make these.

  15. Pattie says:

    These look DECADENT!!! Strawberry and lemon is such a great combination. Yum!

  16. Judee says:

    Wow! Do these ever look amazing and the lemon glaze puts it right over the top. I love easy recipes like this. Thanks.

  17. Cyndi Raines says:

    They look yummy! Love the combination of raspberry and lemon. Yum!

  18. Such a lovely combination of flavors. I love anything with lemon. I would be perfect with my cup of coffee right now. Thanks for sharing.

  19. Oh my gosh Jenna – these look fabulous!! You’ve done it again! 🙂

  20. Kim says:

    These look absolutely amazing!! Pinned!

  21. helenfern says:

    Would this work with frozen raspberries? I have several bags left from last summer and these look so good! Thanks for sharing at the What’s for Dinner party! Enjoy the rest of your week.

  22. NikiLEOwife says:

    Oh my gosh, those look delish! I’m going to have to try these! Thanks for sharing on Crafty Creators at LifeasaLEOWife.com!
    XOXO,
    Niki

  23. Jenna,
    Congratulations, you are being featured on Thursday Favorite Things Party. I hope you stop by.
    https://www.eclecticredbarn.com/2022/02/thursday-favorite-things-party_0345148453.html
    Hugs,
    Bev

  24. Rachelle says:

    Besides looking mouth watering, the technique of ice cold cream with melted butter is brilliant!
    Thanks for sharing at the FWF party.
    Hugs,
    Rachelle

  25. Hope Smitherman says:

    These sound both AMAZING and so flippin’ easy! I’m definitely saving them and hopefully making them too!
    I do have to ask what fancy-smancy program you’re using to create the printable recipe card. Is it something available in WordPress? I looked for something a while back for Blogger but kept coming up with nothing that I trusted.
    Anyway, thanks for the recipe!!

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