Take-out Tuesday, Raspberry Scones with Lemon Cream Glaze

the Painted Apron

4 years ago

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

Course Breakfast, Brunch, Snack

Cuisine American, English

Keyword lemon scones, raspberry danish, raspberry scones, savory sweet rolls

Prep Time 30

Cook Time 18

Chill 15

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.