Table of Contents
- Why You’ll Love These Buttermilk Scones
- The Secret to Perfectly Fluffy Scones
- How to Get the Best Lemon-Raspberry Flavor
- Tips for Baking Success
- Serving and Storage Ideas
- Common Questions About Making Scones
- Key Takeaways
Key Takeaways
These easy lemon raspberry scones are light, buttery, and bursting with fresh raspberry flavor. Made with tangy buttermilk, they have a soft and flaky texture that pairs beautifully with a morning coffee or afternoon tea. Whether you’re a beginner or an experienced baker, these homemade scones are simple to make and absolutely delicious.
Why You’ll Love These Buttermilk Scones
If you’re a fan of bakery-style pastries, then these homemade buttermilk scones are a must-try! Unlike dry store-bought versions, these scones are incredibly tender, thanks to the magic of buttermilk. The combination of zesty lemon and juicy raspberries adds a refreshing twist that makes them perfect for any time of day.
The Secret to Perfectly Fluffy Scones
Achieving that bakery-quality fluffiness in scones comes down to a few simple techniques. First, always use cold butter and cut it into the flour mixture until you get a coarse, crumbly texture. This step ensures that the scones will rise and have that melt-in-your-mouth consistency. Second, buttermilk helps create a soft and tender texture, which makes this buttermilk scones recipe easy to master!
How to Get the Best Lemon-Raspberry Flavor
The key to the perfect balance of sweet and tart flavors in these scones lies in using fresh ingredients. Fresh lemon zest enhances the citrus aroma, while juicy raspberries add a pop of natural sweetness. To get the best results, gently fold the raspberries into the dough to avoid breaking them apart too much.
Tips for Baking Success
Follow these tips for the best homemade scones:
- Always use cold butter for the flakiest texture.
- Handle the dough gently—overmixing can make scones tough.
- Brush the tops with heavy cream before baking for a golden finish.
- Use parchment paper to prevent sticking and ensure even baking.
Serving and Storage Ideas
These buttermilk scones taste amazing fresh out of the oven! Enjoy them warm with a spread of butter, honey, or clotted cream. For a fun twist, drizzle them with a simple lemon glaze for an extra citrusy kick.
To store, keep them in an airtight container at room temperature for up to two days. If you want to enjoy them later, freeze the scones and warm them up in the oven for a freshly baked taste.
Common Questions About Making Scones
Can I use frozen raspberries?
Yes! Just add them straight to the dough without thawing to prevent excess moisture.
What if I don’t have buttermilk?
No problem! Mix ½ cup of milk with ½ tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a substitute.
Why are my scones not rising?
Make sure your baking powder is fresh and that your butter is cold. Overworking the dough can also make them dense instead of fluffy.
Visit Clara Cooks for More Delicious Recipes
If you loved this recipe, be sure to check out more delicious homemade baking ideas on Clara Cooks. From breakfast treats to indulgent desserts, there’s something for everyone to enjoy!
Easy Lemon Raspberry Scones – Buttermilk Scones Recipe Easy
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1 tablespoon heavy cream (for brushing)
- 1 tablespoon coarse sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to overmix.
- Turn the dough onto a floured surface and shape it into a disc about 1 inch thick.
- Cut into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 18-22 minutes, or until golden brown. Let cool slightly before serving.
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