These incredibly easy rustic raspberry scones with lemon glaze are going to be your kitchen showstopper. Packed with tart raspberries and a zing of lemon, your sweet tooth will be very pleased!
What’s your showstopper move in the kitchen, you ask? Scones.
Boom. Blog post over.
Only kidding! But seriously, these scones really knock some socks off. Along with my homemade granola, I thought scones were supposed to be something too difficult to make in your own kitchen. Like something you can only find in a French Bakery.
Nope. You can make these without blinking an eye.
Scone Recipe Variations
Scones are one of those baked goods that have an endless number of variations! A couple of my favorites are:
- Blueberry Scones with Lemon Glaze
- Rosemary, Havarti and Bacon Scones
Tools you’ll need to make scones
- Large bowl
- Spatula
- Measuring spoons and cups – I’m looking into buying these pretties!
- Dough cutter
- Baking sheet
Ingredients for Rustic Raspberry Scones with Lemon Glaze
For the Scones:
1 cup fresh raspberries, patted dry with tea towel
2 cups all-purpose flour, preferably sifted
1/3 cup sugar
1 Tablespoon baking powder
1/4 teaspoon sea salt
1/2 cup cold butter
1 large egg (optional)
1 cup + 2 Tablespoons heavy cream
1 teaspoon vanilla extract
For the Lemon Glaze:
6 Tablespoons butter, melted
3 cups powdered sugar
1/4 cup fresh squeezed lemon juice
How to make Rustic Raspberry Scones with Lemon Glaze
Start by washing your 1 cup fresh raspberries and pat them dry with a tea towel. Use a bit of a heavy hand here since raspberries hold so much water, we don’t want the scones to be saturated with moisture!
Also, go ahead and preheat your oven to 425 and place a stick of butter either in the fridge or freezer for 15-30 minutes to ensure it’s cold.
In a large bowl, add flour, sugar, baking powder, and salt. Mix with hand until combined.
Grate the cold butter with a cheese grater and add to dry ingredients. The colder the butter, the easier it’ll grate!
With your hands, mix, pinch and crumble the butter with the dry ingredients until it resembles small peas. Squeeze and pinch the butter between your fingers.
Add 1 large egg and heavy cream. Gently mix with spatula until just combined. Be sure not to overwork the dough. Too much mixing and kneading will prevent the scones from being crumbly.
Fold in the fresh raspberries until just combined.
Transfer ingredients to a clean surface. With your hands, gather the ingredients and shape into a mound. Lightly press the top of the mound to flatten it a tad. You may need to dust the ingredients with flour to prevent sticking.
With a knife or dough cutter, cut the mound of dough into 8 equal parts, just like cutting a pizza.
Transfer scones to a large baking sheet about 1-2 inches apart.
With the leftover 2 Tablespoons of heavy cream, brush the tops of the scones. This will create a beautiful shiny texture after baking.
Bake scones at 425 degrees for 12-15 minutes or until golden brown.
Next up is the Lemon Glaze!
Ingredients you’ll need for the Lemon Glaze
- 6 Tablespoons butter, melted
- 3 cups powdered sugar
- 1/4 cup fresh squeezed lemon juice
How to make a Lemon Glaze while your scones bake
Ah, lemon glaze. Honestly, you can’t go wrong with adding this glaze to…anything? While the scones are baking, let’s whip this baby up.
First, in a microwave safe bowl or large measuring cup add the melted butter, powdered sugar and fresh squeezed lemon juice. Mix until smooth.
In a microwave or double broiler, warm the mixture for 15 seconds and whisk to remove any clumps. Pour over scones. Allow glaze to set before serving. Enjoy!
Rustic Raspberry Scones with Lemon Glaze
Nothing says rustic like a from-scratch scone. Packed with tart, fresh raspberries and a zing of lemon, these scones will be your breakfast or dessert showstopper!
Ingredients
- For the Scones:
- 1 cup fresh raspberries, patted dry with tea towel
- 2 cups all-purpose flour, preferably sifted
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup cold butter
- 1 large egg (optional)
- 1 cup + 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- For the Lemon Glaze:
- 6 Tablespoons butter, melted
- 3 cups powdered sugar
- 1/4 cup fresh squeezed lemon juice
Instructions
- Preheat oven to 425 degrees.
- Place butter in the fridge or freezer for 15-30 minutes to ensure it's cold.
- In a large bowl, add flour, sugar, baking powder, and sea salt. Stir to combine.
- With a cheese grater, grate cold butter into large bowl with dry ingredients.
- With your hands, mix and squeeze butter and dry ingredients between your fingers until mixture resembles small peas.
- Add egg and 1 cup heavy cream, gently mix with a spatula until combined.
- Fold in the fresh raspberries until just combined.
- Transfer ingredients onto a clean surface and gently shape into a mound. Lightly press the top of the mound to flatten it a tad.
- With a knife or dough cutter, cut the mound of dough into 8 equal parts, almost like cutting a pizza.
- Transfer each scone onto a baking sheet about 1-2 inches apart. Optional: Brush tops of scones with the leftover 2 Tablespoons of heavy cream.
- Bake 12-15 minutes or until golden brown.
- While the scones bake, in a microwave safe bowl or large measuring cup, combine butter, powdered sugar, and lemon juice until smooth.
- In a microwave or double broiler, warm the mixture for 15 seconds and whisk to remove any clumps.
- Pour over scones. Allow glaze to set before serving.
Notes
- The egg is optional. It'll add a fluffy texture to your scone.
- Brushing the scones with heavy cream before baking will create a shiny glaze.
- Pour glaze, instead of spreading, for a more beautiful finish.
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