Ridiculously Easy Lemon Raspberry Scones

These heavenly Lemon Raspberry Scones are melt-in-your-mouth delicious and incredibly easy to make! Perfect for breakfast or as a delightful afternoon treat.

Ingredients

For the Scones:

• 1 cup heavy cream
• 8 tablespoons butter
• 2 cups all-purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 medium lemon
• ½ cup fresh raspberries

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons milk or half-and-half
• 1 tablespoon fresh lemon juice

Instructions

For the Scones:

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a sheet pan with parchment paper. If making smaller scones, you’ll need two sheet pans. Position an oven rack in the middle.
2. Chill the Cream: Measure 1 cup of heavy cream and place it in the freezer for 10-15 minutes while preparing the other ingredients.
3. Melt the Butter: Place the butter in a microwave-safe bowl, cover with a paper towel, and heat on high for 1 minute. If not fully melted, return to the microwave in 10-second intervals until melted. Let it cool slightly.
4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, lemon zest, and salt.
5. Mix Wet Ingredients: After the heavy cream has chilled, mix it with the melted butter. Stir with a fork until the butter forms small clumps.
6. Combine Mixtures: Add the butter-cream mixture to the dry ingredients. Stir with a rubber spatula until just combined—do not overmix! The dough will be thick, like cookie dough.
7. Add Raspberries: Gently break each raspberry in half and sprinkle them evenly over the dough. Stir gently to incorporate.
8. Scoop the Dough: Spray a cookie scoop or large spoon with non-stick spray and scoop mounds of dough onto the prepared pan, ensuring some raspberries are included in each portion. Space the scones at least 2 inches apart.
9. Chill the Scones: Refrigerate the scones for at least 15 minutes, or up to an hour. If using two pans, stack them if necessary while chilling.
10. Bake: Bake for 18-22 minutes, or until lightly golden brown. Transfer the scones to a wire cooling rack.

For the Glaze:

1. Make the Glaze: While the scones are baking, combine the powdered sugar, milk (or half-and-half), and lemon juice in a medium bowl. Whisk until smooth, adjusting the consistency as needed.
2. Glaze the Scones: Once the scones have cooled slightly, place a sheet pan or foil under the cooling rack and spoon the glaze over the scones, allowing excess glaze to drip off.
3. Set and Serve: If you can wait, allow the scones to sit for 15 minutes to let the glaze set before serving.

Enjoy these delightful Lemon Raspberry Scones for a delicious treat any time of the day!