In the past I have done Cheddar Jalapeño Scones they were more like a biscuit/ dinner roll type thing.  Also, I have done, Pumpkin scones this past fall season.  

   This one is another sweet scone recipe but we are gonna get away from those cozy and warm, cold weather flavors and switch over to more bright and springy flavors.

   These are a lemon scone with fresh whole raspberries folded in.  

   These scones do have an icing which you can chose to make or not.  It’s completely optional.

    Scone recipes are some of my favorite recipes to make for a few reasons.

   They are basically a perfect illustration of what this blog is all about.  You make a complete mess making them, They look kinda wonky yet beautiful but they taste absolutely incredible.  Like a Clumsy Cakes mascot baked good.

     A scone recipe is probably one of the easiest kinds of bread baked goods that can be made.  All that’s needed is a bowl and a rubber spatula or spoon.  You can also use a pastry cutter if you like but I like to use my hands.

How to make a recipe for Raspberry Scones

    After sifting together the dry ingredients (Including the sugar.  Sugar is a wet ingredient in a lot of recipes.) and adding the lemon zest.  I cut up the cold butter into cubes.  

   This is the part where you can cut in the butter with a pastry cutter.  But like I said,  I like to use my hands to just massage it in.  I find it easier to break up the butter that way.  Your goal here is to break up the butter and get incorperated with the dry ingredients.   Like a pie dough.

   After that, just add the wet ingredients.  But not the lemon juice yet.  Just mix the rest of the wet ingredients until a messy and shaggy dough forms.

   When a dough starts to form you can add the lemon juice, mix that in and then add the fresh raspberries.

   At this point, I went back in with my hands to effectively and gently mix in the raspberries.  Raspberries are very delicate so it’s important to be very gentle so that you don’t mash the raspberries too much.

   When the dough is all together in a ball, turn it out onto a lightly floured surface.  Remember, the dough will be shaggy and crumbly.  Don’t add anything.  This is how it’s supposed to be.  Remember when I said this would make a mess.  If you haven’t made a mess yet, first of all congratulations but second of all, batten down the hatches.

   Flatten the dough into a disk and cut in into 8 equal triangles.  You can get really precise with this and drag out a kitchen scale but I just eyeball it.

   This next step is pretty crucial.  After these are cut and set on your prepared baking tray,  they need to freeze for 30 minutes.  This is so that your scones will not end up out of shape when they are baking in the oven.  

After this, they can go in a preheated 350• oven for 30 – 45 minutes or until golden brown.

Icing Time!!!

  When the scones come out of the oven,  it’s time for icing, if you would like it, of coarse.  

  This icing is just a very simple combination of the juice of one lemon and about 1/2 of a cup of powdered sugar.  To figure out if this icing is thick enough, you are going to do the ribbon test.  

   You will scoop a spoonful of icing up in the air and let it fall back into the bowl.    If it falls back into the bowl like water (left video), it’s not ready.  If it looks a little thicker like honey (right video), its ready.  

 I hope you all enjoyed this recipe and I hope you all have an amazing holiday!  Follow this blog to make more messes with me and follow me on Instagram, Facebook ,  Twitter and Snapchat this holiday season for everything I am up to and I’ll see you all next time. Bye Guys  

Lemon/Raspberry Scones

Yield: 8

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 30 minutes

Total Time: 1 hour 45 minutes

A crusty and sweet triangle pastrey with fresh lemon and raspberry.

Print

Ingredients

Scone

• 2 1/2 Cup of All Purpose Flour
• 3 Tsp's of Baking Powder
• 1/4 tsp of Salt
• 1/4 of a Cup of Granulated Sugar
• 2/3 of a Cup of Heavy Cream
• 2 Eggs
• 1 Tsp of Vanilla Extract
• 10 Tbsp of (Cold) Unsalted Butter
• Zest and Juice of 1 Large Lemon

Icing

• Juice of 1 Large Lemon
• 1/2 Cup of Powdered Sugar

Instructions

Scones

1. In a large bowl, Mix together the dry ingrediants and grate in the lemon zest. In another bowl mix together the wet ingredients. Lastly, cut up the stick of butter into small cubes. Set all of them aside.
2. Add the cubed butter to the dry ingredients. Massage the butter in until the dry ingredients resemble wet sand and the butter peices are the size of peas.
3. Add the wet ingredients and mix just until a dough forms.
4. Add on the lemon juice and mix until incorperated.
5. Turn the dough out onto a lightly floured surface and form the dough into an 8 inch disk. Cut the dough into 8 trianges.
6. Transfer the scones onto a partchment paper lined sheet tray.
7. Place in the freezer for 30 minutes.
8. Preheat the oven to 350•.
9. Bake to 25-30 minutes or until golden brown.
10. Let Cool

Icing

1. Squeeze the juice of 1 whole large lemon into a medium sized bowl. Fish out any seeds.
2. Add the powdered sugar a TBSP at a time and whisk that in. It's ready when you get the consistancy of honey.
3. Using a spoon, Drizzle the icing over the completely cooled scones. (If the scones are not cool, the icing will just slide right off.
4. Let dry for 5 minutes and enjoy. Store leftovers in an airtight containeron the counter.

  If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.