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Lemon Raspberry Scones

Lemon Raspberry Scones

  • Author: Anthony
  • Total Time: 33 minutes
  • Yield: 8 scones 1x
  • Diet: Gluten Free

Description

Bright and uplifting Lemon Raspberry Scones bursting with fresh citrus and juicy berries. These fluffy, tender scones combine zesty lemon with sweet raspberries for a perfect tangy-sweet balance. Easy and quick to make, ideal for breakfast or afternoon tea with a moist texture and delicate crumb.

Ingredients

Scale

Dry Ingredients

  • 2 cups gluten-free flour blend
  • 1 tablespoon baking powder
  • 1/4 cup sugar (natural)
  • 1/2 teaspoon salt
  • 1 teaspoon natural gelling agent

Wet Ingredients

  • 1/2 cup cold plant-based butter, cubed
  • 1 cup fresh raspberries
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (natural)
  • 1/2 cup cold plant-based milk
  • 1 teaspoon vegetarian Worcestershire sauce (natural)

Glaze (Optional)

  • 2 tablespoons powdered sugar (natural)
  • 1 tablespoon lemon juice (natural) or grape juice (natural)

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, sugar, salt, and natural gelling agent to evenly distribute all raising agents and sweeteners, creating the base for tender scones.
  2. Cut in the Plant-Based Butter: Add the cold cubed plant-based butter to the dry mix and cut it in quickly with a pastry cutter or fingertips until the mixture resembles coarse crumbs. The butter pieces will help create flaky layers as they melt during baking.
  3. Add Zest and Raspberries: Gently fold in the fresh lemon zest and whole raspberries, taking care not to overmix to keep the berries intact and avoid coloring the batter.
  4. Combine Wet Ingredients and Form Dough: In a separate bowl, mix the cold plant-based milk with lemon juice and vegetarian Worcestershire sauce. Pour this wet mixture into the dry ingredients and stir gently until a sticky dough forms.
  5. Shape and Cut: Turn the dough onto a lightly floured surface. Bring it together with your hands and pat into a 1-inch thick circle. Use a sharp knife or round cutter to slice into 8 wedges or rounds. Place the cut scones onto a lined baking tray.
  6. Bake to Golden Perfection: Bake the scones in a preheated oven at 400°F (200°C) for 15 to 18 minutes, until golden on top with a firm but tender crumb inside.
  7. Glaze and Cool: Once slightly cooled, brush the scones with a simple glaze made from powdered sugar and lemon juice or grape juice for extra brightness and shine.

Notes

  • Use cold ingredients to achieve flaky layers and tender texture.
  • Stir dough just enough to combine to keep scones light and crumbly.
  • Fold raspberries gently to avoid breaking them.
  • Chilling shaped dough before baking can improve flakiness.
  • Monitor baking time closely as ovens vary; start checking at 15 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Western

Nutrition

  • Serving Size: 1 scone
  • Calories: 180
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Lemon Raspberry Scones, Vegan Scones, Gluten-Free Breakfast, Plant-Based Baking, Berry Scones, Citrus Scones

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