×1
Tender, flaky lemon scones studded with fresh raspberries and finished with a lemon glaze.
15 min
Prep Time
20 min
Cook Time
35 min
Total Time
12
Serves
12
Servings
See Café Tips in source for storage and technique notes.
Preheat oven to 400 degrees F and line sheet pan(s) with parchment paper. Set oven rack in middle position.
Place 1 cup heavy cream in the freezer for 10-15 minutes to chill.
Melt butter in a microwave safe bowl, cover, and heat until melted; set aside to cool slightly.
Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium bowl.
Combine chilled cream with melted butter and stir with a fork until small clumps or globules form.
Add butter and cream mixture to dry ingredients and stir with a spatula until all flour is incorporated and batter pulls away from sides of bowl; do not overmix.
Break each raspberry in half and sprinkle over batter, then gently fold once or twice to distribute.
Spray a cookie scooper or large spoon with nonstick spray and scoop mounds of dough onto prepared pans, spacing about 2 inches apart.
Refrigerate scones for at least 15 minutes to chill, then bake 18-22 minutes or until light golden brown.
Transfer scones to a wire rack before glazing.
While scones bake, whisk powdered sugar, milk (or half and half), and lemon juice until smooth and spoonable; adjust thickness with more sugar or cream if needed.
Place a sheet pan or foil under the cooling rack and spoon glaze over warm scones, allowing excess to drip.
Let glazed scones sit about 15 minutes for glaze to set before serving.