Running low on your freezer stash of lunchbox snacks? Don’t worry! These Raspberry and Lemon Scones are the perfect solution. With just a few simple ingredients, you can make and bake these delicious treats in under an hour! They’re light, zesty, and just the right amount of sweet to brighten up your day. Whether you need a quick breakfast or an afternoon snack, these scones are sure to satisfy.
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Why You’ll Love These Scones:
Quick & Easy: You can make these scones in less than 60 minutes from start to finish—perfect for a last-minute baking session!
Packed with Flavour: The tartness of raspberries and the zingy freshness of lemon come together in a delightful, refreshing flavour combination.
Freezer-Friendly: Make a big batch, and these scones freeze beautifully! Just pop them in your lunchbox straight from the freezer for a quick, on-the-go snack.
Versatile: They make a perfect breakfast treat, an afternoon pick-me-up with tea, or a delicious addition to your kids’ lunchboxes.
My top tips
How to get berries into your scones without them bleeding through the dough, flatten out the dough in the shape of a large circle and add the frozen raspberries in an even layer to one side of the dough. Gently push them in and cover the raspberries with the other half of the dough encasing them. Pat the dough to flatten, this help protect the raspberries as you cut the scones.
To check if they are baked, lift them if they feel heavy, the middle may not be baked, cook for a few minutes more. Mind your fingers if you do this.
Storage: Good for 3 days in an airtight container
Freezer: In ziplock bags for 3 months.
Serve with butter or cream and jam. Try my chia seed jam– so good.
Raspberry and lemon scones
Ingredients
- 400 g plain flour
- 2 heaped teaspoons baking powder
- 2 tablespoons sugar
- 100 g salted butter at room temperature
- 1 unwaxed lemon zest only – optional
- 2 eggs
- 150 ml milk approx depending on the mix you may need more or less! ** keep a little back for egg wash
- 100 g frozen raspberries frozen work better that fresh
Instructions
- Preheat the oven 180ºC, line a large tray with parchment paper.
- Measure the flour, baking powder and sugar into a measuring bowl, mix well. Add in the butter and work into the flour with your fingertips until it looks like coarse sand. Grate in the lemon zest.
- Next measure the milk and eggs into a jug and whisk well. Grab a fork and make a well in the flour, pour in the milk mix and stir with the fork to bring the dough together, keep a little milk mix back for later.
- Turn the dough onto the worktop and gently knead until it’s smooth and soft. Flatten out the dough in the shape of a large circle and add the frozen raspberries in an even layer to one side of the dough. Gently push them in and cover the raspberries with the other half of the dough encasing them. Pat the dough to flatten.
- Dip a medium cutter in flour and shake off the excess and cut out the scones. Reshape the scraps and cut again. Coat the tops in egg wash. Bake for 18-22 minutes.
- To check if they are done, lift them if they feel heavy, the middle may not be baked, cook for a few minutes more. Mind your fingers if you do this.
