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Lemon Raspberry Scones

Lemon Raspberry Scones_top You know it’s fall when pumpkins make an appearance everywhere – at grocery stores, on porches, in cooking magazines. It’s a welcome sight and a time when my mind fills with squash-centric recipes. In fact, I was eager to try my hand at Eva Kosmas Flores’ pumpkin cinnamon rolls this weekend until …

I spotted a 12-ounce container of raspberries on sale for $4 while running errands. And then Jason and I accompanied my parents to Costco to pick up some staples – coffee, butter and a 25-pound bag of flour – and came home with a few impulse buys, including a variety pack of Noosa Yoghurt.

So I abandoned my original baking plans and made these lemon raspberry scones instead. I don’t regret the decision at all. The pretty pastries are moist, flaky (like a biscuit) and a bit tangy (thanks to the addition of lemon Noosa in the dough). While you could finish the scones with a simple glaze (by mixing 1/2 cup powdered sugar with 1 tablespoon lemon juice), I think they’re perfectly sweet as is.

Lemon Raspberry Scones Recipe adapted from Averie Cooks.

3.0 from 1 reviews
Lemon Raspberry Scones
 
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Makes 8-10 scones
Ingredients
Dough:
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 6 tablespoons unsalted butter, cold, cut into small pieces
  • ½ cup whole milk lemon yogurt (see notes*)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (see notes**)
Finish:
  • heavy cream or half-and-half
  • 1 tablespoon Demerara sugar
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, granulated sugar, baking powder and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal.
  3. In a separate bowl, combine the yogurt, egg and vanilla extract; mix well.
  4. Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the raspberries.
  5. Turn out dough onto a lightly floured work surface and pat into a ¾"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a ¾"-thick rectangle. Repeat the process, flouring your work surface as necessary to prevent sticking.
  6. Cut out scones with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more scones.
  7. Brush tops of scones with heavy cream or half-and-half, and sprinkle with Demerara sugar.
  8. Bake for 15-18 minutes or until golden brown. Transfer scones to a wire rack to cool.
Notes
*I used a 4 oz. tub of lemon Noosa Yoghurt.
**If using fresh raspberries, freeze them for at least one hour before folding them into the dough.

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Comments

  1. Love the blog! These scones smell great. However, they fell a little flat, tasting somewhat bland and, texture-wise, being a bit cake-like (though this definitely could have been my fault!).

    • Thanks so much, Anna! And sorry the scones didn’t live up to your expectations. For a more robust flavor, you could add some lemon zest to the dough. And, while it’s not uncommon for scones to have a cake-like texture, be sure to avoid overmixing for a tender crumb.

  2. These scones looks gorgeous! Love the idea of using lemon flavoured yogurt- and lemon is such a perfect pair with raspberries. Good on you for being spontaneous with your baking too – sometimes I find the best things come out of spur-of-the-moment purchases, decisions and seasonal fruit!

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