Easy Lemon Raspberry Scones - Buttermilk Scones Recipe Easy
This easy buttermilk scones recipe brings the perfect balance of tangy lemon and sweet raspberries. Perfect for breakfast or an afternoon treat!
Servings: 8 scones
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.