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Lemon Raspberry Scones

Lemon Raspberry Scones

  • Author: Eric
  • Total Time: 30-33 minutes
  • Yield: 8-10 scones 1x
  • Diet: Gluten Free

Description

Lemon Raspberry Scones are a delightful treat bursting with fresh raspberries and zesty lemon. These flaky, tender scones offer the perfect balance of tart and sweet, making them an ideal choice for breakfast or an afternoon snack. Made with simple, natural ingredients and a plant-based butter and milk base, they provide vibrant flavors and a moist texture that everyone will enjoy.

Ingredients

Scale

Dry Ingredients

  • 2 cups gluten-free all-purpose flour blend
  • 1 tablespoon natural baking powder
  • 1/4 cup natural sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup cold plant-based butter
  • 1 cup fresh raspberries
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup fresh lemon juice
  • 3/4 cup plant-based milk
  • 1 teaspoon natural gelling agent
  • 1 teaspoon natural vanilla extract

Glaze

  • 1/2 cup natural powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare the dry ingredients: Whisk together the gluten-free all-purpose flour blend, natural baking powder, natural sugar, and salt in a large bowl to evenly distribute the rising agent for fluffy scones.
  2. Cut in the cold plant-based butter: Using a pastry cutter or your fingertips, quickly cut the cold plant-based butter into the dry mixture until it resembles coarse crumbs, ensuring the butter remains cold for flaky layers.
  3. Mix in fresh raspberries and lemon zest: Gently fold in the fresh raspberries and finely grated lemon zest, being careful not to overmix to prevent breaking the fruit.
  4. Combine wet ingredients and add to dry: In a separate bowl, whisk together the plant-based milk, fresh lemon juice, natural vanilla extract, and natural gelling agent. Pour this mixture into the dry ingredients and stir gently just until moistened into a dough.
  5. Shape and cut the scones: Transfer the dough to a floured surface and gently pat it into a 1-inch thick round. Use a sharp knife or biscuit cutter to cut the dough into triangles or rounds as preferred.
  6. Bake until golden: Place the scones on a parchment-lined baking sheet and bake at 400°F (205°C) for about 15-18 minutes until lightly golden on top.
  7. Add a glaze for finishing: While still warm, drizzle a simple glaze made by mixing natural powdered sugar with fresh lemon juice over the top for a sweet finish.

Notes

  • Keep butter cold to achieve flaky texture.
  • Handle dough gently and avoid overmixing to keep scones tender and light.
  • Use fresh raspberries for best flavor and moisture.
  • Do not skip the lemon zest for bright, fresh flavor.
  • Keep an eye on baking time to avoid overbaking as oven temperatures may vary.
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

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: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Lemon Raspberry Scones, gluten-free scones, plant-based scones, raspberry recipes, lemon baked goods, vegan scones, brunch recipes

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