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Lemon Raspberry Scones

Lemon Raspberry Scones

  • Author: Kevin
  • Total Time: 30-33 minutes
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

Lemon Raspberry Scones feature light and fluffy scones bursting with juicy fresh raspberries and zesty natural lemon, offering bright, refreshing flavors and a tender crumb. Made with simple pantry ingredients including plant-based butter and milk, these scones are quick and easy to prepare, perfect for a delightful breakfast or a sweet afternoon snack. Finished with a natural lemon glaze, they deliver a beautiful balance of tangy and sweet that will brighten any day.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 cup granulated sugar
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup cold vegan butter (plant-based), cubed
  • 3/4 cup plant-based milk
  • 1 tbsp lemon zest (natural)
  • 1 tsp vanilla extract (natural)

Fruit

  • 1 cup fresh raspberries

Glaze

  • 2 tbsp lemon juice (natural)
  • 1 tsp natural gelling agent

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt to ensure they are evenly combined for a balanced flavor and even rising.
  2. Cut in Vegan Butter: Chill vegan butter. Use a pastry cutter or your fingers to work the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs with tiny pockets of fat for flakiness.
  3. Add Wet Ingredients: In a separate cup, mix the plant-based milk, lemon zest (natural), and vanilla extract (natural). Pour this mixture into the flour mixture and gently combine using a spatula, being careful not to over-mix to keep the dough tender.
  4. Fold in Raspberries: Carefully fold the fresh raspberries into the dough with a spatula, keeping the berries whole and preventing the dough from turning pink all over to maintain bursts of flavor in each scone.
  5. Shape and Cut: Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut the circle into wedges like a pie to create individual scone servings that bake evenly.
  6. Bake to Perfection: Place the scones on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes until golden brown on top and tender inside.
  7. Glaze and Cool: While the scones are still warm, brush them lightly with a glaze made from lemon juice (natural) and the natural gelling agent to add shine and a subtle citrus sweetness. Allow the scones to cool slightly before serving.

Notes

  • Keep all ingredients cold to help create a flaky texture.
  • Do not over-mix the dough to prevent tough scones.
  • Use fresh raspberries for better shape and flavor.
  • Lightly flour your work surface to prevent sticking without drying out the dough.
  • Monitor baking closely to avoid overbaking and drying out the scones.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 210
  • Sugar: 9g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: lemon raspberry scones, vegan scones, plant-based breakfast, gluten-free scones, fruit scones, easy scones, vegan baking

Find it online: https://yumwayrecipes.com/lemon-raspberry-scones/