Lemon Raspberry Scones
Sweet, spring-y Lemon Raspberry Scones make a delectable way to start your day. Paired with vibrant, sweetened iced coffee, it’s the boost you need to kick your morning into overdrive!
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The weather is finally, FINALLY turning from frigid to warm. We’re in that sweet spot where it’s not quite tropical, but you definitely still want light breakfasts and cold drinks to refreshingly begin the day.
Little Elle is really getting into the fact that Mama’s a baker, and that kid can eat, man. I’m loving introducing her to new flavor combinations by creating fun baked goods, like these Lemon Raspberry Scones. There’s pucker-y lemon yogurt and fresh lemon zest right in the scone, along with fresh raspberries that were so sweet I had to stop myself from popping them all directly into my mouth.
Top it all off with a sweet lemon glaze, and O-M-G have you got one gorgeous breakfast bread on your plate. Elle is definitely a big fan.
Now, as much as I love a sweet scone on my plate, I need a little more than sweet fruit to get myself kickstarted in the morning. Enter Starbucks® Iced Coffee K-Cup® Packs in Sweetened – the perfect fairing to our breakfast of lemon-y raspberry-filled scones.
I’m a girl that loves coffee (iced or hot) with heft. And that’s a perfect description for any of the Starbucks® Iced Coffee K-Cup® Packs. It’s like having a barista right here in my kitchen, whipping up my favorite customized iced coffees. What more could you ask for to start Monday (or any day) off right?
I love scones as a quick and easy breakfast, especially when paired with iced coffee, because they don’t require a lot of effort to eat. Once you’ve made them, just pop them in an airtight container in the fridge OR freezer. They keep for several days at least, and in the freezer for up to two months – you can enjoy a Lemon Raspberry Scone long after raspberry season is over, deep into the heat of summer – which is 100% iced coffee season. See? Perfect pairing, all spring and summer long!
Lemon Raspberry Scones
For the Scones
- 1/3 cup granulated sugar
- zest of two medium lemons
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2/3 cups fresh raspberries
For the Glaze
- 3 tablespoons unsalted butter; melted
- 1 cup confectioners’ sugar; sifted
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
- Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
- Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.
- Scones store well in an airtight container within the refrigerator for up to three days.
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