Description
Bright and fluffy Lemon Raspberry Scones infused with tangy citrus and sweet, juicy raspberries. Made with simple pantry staples, these tender scones offer a perfect balance of natural zest and berry sweetness to brighten your mornings or complement your afternoon tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon natural gelling agent
Wet Ingredients & Add-ins
- 1/2 cup cold plant-based butter, cubed
- 1 tablespoon fresh lemon zest
- 1 cup fresh raspberries
- 3/4 cup plant-based milk, chilled
- 1 teaspoon natural vanilla extract
Instructions
- Prepare the Dry Ingredients: Begin by whisking together the all-purpose flour, baking powder, sugar, salt, and natural gelling agent in a large bowl. This helps distribute the leavening evenly and ensures your scones rise beautifully with a light texture.
- Cut in the Plant-Based Butter: Chill your plant-based butter well, then cut it into small cubes. Using a pastry cutter or your fingers, gently incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs with tiny pea-sized bits for flakiness.
- Add Zest, Raspberries, and Wet Ingredients: Stir in the fresh lemon zest and carefully fold in the raspberries, taking care not to crush them. In a separate bowl, mix plant-based milk and natural vanilla extract, then pour into the dry mix and combine gently until a soft dough forms.
- Shape the Dough and Cut Scones: Turn the dough onto a floured surface and pat it into a round disk about 1 inch thick. Using a sharp knife or biscuit cutter, cut into 8 wedges or rounds. Handle the dough gently to maintain its fluffiness.
- Bake Until Golden and Fluffy: Place the scones on a parchment-lined baking tray and bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until golden brown on the edges and lightly firm to the touch. Let cool slightly before serving.
Notes
- Use cold ingredients: Keep the plant-based butter and milk chilled to create the best flaky texture.
- Don’t overmix: Mix the dough just until it comes together to avoid tough scones.
- Fresh zest matters: Use fresh lemon zest instead of bottled for the most vibrant flavor.
- Gentle berry folding: Fold raspberries carefully to prevent them from bleeding in the dough.
- Oven temperature check: Ensure your oven is fully preheated for even baking and fluffy results.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Appetizers
- Method: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: lemon scones, raspberry scones, plant-based, breakfast scones, fluffy scones, vegan scones, citrus scones
