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Raspberry Scones with a Lemon Vanilla Icing via forkknifeswoon.com

Easy Raspberry Scones

  • Author: Laura Bolton - Fork Knife Swoon
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 Large Scones
  • Category: baking, breakfast, dessert
  • Method: baking
  • Cuisine: american

Description

This is my favorite scone recipe with sweet raspberries, a hint of vanilla, and a drizzle of lemon icing. They’re flavorful, crisp on the outside yet still tender and moist in the center, made with simple ingredients in just one bowl, and perfect for breakfast or brunch!


Ingredients

Raspberry Scones:
3 cups all-purpose flour, spooned and leveled
1/3 cup granulated sugar
1 Tbsp baking powder
1 tsp Kosher salt
12 Tbsp (1-1/2 sticks) cold unsalted butter, cut into pieces
3/4 cup whole milk
1/2 tsp pure vanilla extract
1 cup raspberries¹
optional: coarse sanding sugar (Demerara, Turbinado etc.), for topping

Lemon Vanilla Icing:
1 cup confectioners (powdered) sugar
1 Tbsp fresh lemon juice
1/2 tsp pure vanilla extract


Instructions

Make the scones: Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.

Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are mostly moistened, switch to using your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.

Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a bench scraper or sharp knife to cut the dough into 6 wedges.

Transfer the scones to the prepared sheet pan, leaving space between them. Lightly brush the tops of the scones with milk, and sprinkle with sanding sugar. Bake for 20-30 minutes, until the scones are golden, gently puffed, and cooked through.

Make the icing: in a small bowl, stir together the powdered sugar and lemon juice until smooth. Stir in the vanilla. Add a splash or two of milk as needed.

While the scones are still warm, drizzle each with the icing, then place on a baking rack to set. Enjoy!


Notes

¹ For delicate fruit like raspberries, frozen works best. They’ll hold their shape and keep the dough cold, which ensures tender, flaky scones. I like to break the frozen whole raspberries into a few pieces before measuring to get more raspberry flavor throughout the dough.