When we decided to start making our own sweet scones at Spring Cottage it was because of how popular our homemade cheese scones were and although we got our sweet scones from a local bakery, our scone recipe was different to others and you can’t beat fresh homemade scones. So we made the switch and I’ve been making these scones everyday since. Check out the video after the recipe card to see exactly how I make them.
This recipe is for lemon and raspberry scones but you could swap the lemon for lime or orange or omit it and add cinnamon or vanilla and change the raspberries for blueberries, strawberries, cherries or dried fruit, there’s endless combinations and they can be made for any season or holiday, try Hot Cross Scones at Easter or Mince Pie scones for a festive treat.
I prefer to use fresh fruit that I freeze for a couple of hours or overnight so that they aren’t too wet and don’t get mushed up. Keeping your scone mix as cold as possible is key to a good rise and shape. I’ve used no and less cream of tartar and the scones are still light and flaky but I use 9 tsp because it works for me and it doesn’t change the taste of the dough.
Lemon and Raspberry Scones
Delicious, flakey, sweet scones packed with plenty of berries and zing.
🕗 Prep Time
15 mins
⏲️ Cook Time
25 mins
🍴Servings
12
Equipment
- Stand mixer or bowl
- Whisk attachment
- Grater
- Lemon juicer
- Knife
- 4 inch circular cookie cutter
- Whisk/Fork
- Pastry brush
- Large baking tray or two trays
- Baking powder
Ingredients
- 1kg Plain flour plus some for dusting
- 9 tsp Cream of tartar
- 4 tsp Baking powder
- 1 tsp Bicarbonate of soda
- 1 tsp Sea salt
- Zest of 1 Lemon
- 175g Cold unsalted butter
- 570ml Milk
- Juice of 1 Lemon
- 100g Frozen fresh raspberries
- 1 Egg
Directions
- Line your baking tray/s with baking paper.
- Put the flour, cream of tartar, baking powder, bicarb of soda, salt and lemon zest into a stand mixer or bowl and mix together.
- Cut the butter into very small cubes and add to the bowl of flour and rub together with your fingertips to begin mixing it in then use the mixer, or continue rubbing in with your hands, until it becomes a crumbly texture (it doesn’t need to resemble fine breadcrumbs as the butter will melt when baked and larger clumps create air pockets).
- Pour all the milk and lemon juice into the bowl then mix slowly (it might spill over the edge as it will be a dry, crumbly mixture) until it all comes together.
- Tip the dough onto a work surface and gently knead together just until it is no longer crumbly and sticks together.
- Flour your surface and spread the dough out into a large square and evenly scatter over your frozen raspberries, roll up the dough so the raspberries are dispersed in layers then fold over the edges to the middle and flip over so you have a smooth top surface.
- Flatten out the dough until 2-3 inches thick then dip your cutter into flour and use to cut out 12 scones. You will have to reshape your dough a couple of times but just remember to try and keep the raspberries evenly spread out and the top of the scones smooth.
- Place your scones onto your lined tray.
- Whisk an egg and then brush the top of each scone with a good amount of egg.
- Place in the oven for 15-20 minutes, the tops will be brown but the sides will stay pale and to check they are cooked, lift a scone and tap its bottom, if it sounds hollow it is cooked in the middle.
- Leave to cool slightly and serve still warm with plenty of clotted cream and lemon curd or raspberry jam.
PORTFOLIO 
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