Raspberry Lemon Scones

There's nothing quite like the sweet and tangy combination of raspberry and lemon. Both flavors are bright and refreshing and are perfect for spring time. The tartness of the lemon pairs perfectly with the sweetness of the raspberries, creating a balanced and delicious flavor profile.

Raspberries are in season during the spring months, which makes them slightly more affordable and at their freshest. Lemon, a year-round staple adds a bright burst of flavor to any dish.

After the record breaking snow and long dreary winter we've had in Utah, I'm ready for the bright colors and the cheerful, vibrant smell and taste this combo offers.

These scones are perfect for a lazy Sunday morning breakfast or as your General Conference weekend treat. Although they can be enjoyed any time, the best way to enjoy them is fresh from the oven - slightly crisp on the outside, melt in your mouth on the inside.

5 tips for making the best scones:

Use FROZEN butter

My husband is a master in the kitchen. When he makes a recipe, each one starts out with research on the best way to create the most flavorful and delicious version. In his research he found that using frozen butter in baked goods like scones and biscuits is best. Using frozen butter ensures that the butter doesn't soften and melt before baking. Using cold ingredients like frozen butter and cold cream slows down the developing gluten and creates that signature flaky result.

Tip: grate the frozen butter into the flour mixture rather than using a pastry cutter.

Use pastry flour

It's easy to want to reach for all-purpose flour for scones, but if you want to take your scone baking next level, invest in pastry flour. Each kind of flour has a different protein level. Typically, the higher the protein level the more gluten the flour has which yields different and specific results. All-purpose flour has a protein content of about 12%, while pastry flour has an average of 6% - that's a BIG difference and ultimately when using pastry flour for scones will yield a light and fluffy (ie NOT crumbly) scone.

Use FRESH fruit

Many scones have fruit in them. Although it's tempting to use frozen fruit - don't. Pick fruit that is in season and use FRESH (cold) fruit. When baking, fruit will naturally release their juices. Frozen fruit has more liquid due to their frozen state and can ultimately make a soggy area around the fruit in the final product.

Don't over mix

When you mix the gluten begins to develop. If you over mix you will have developed the gluten too much which will create a tough and chewy scone. However, mixing the ingredients just until combined will provide you with that delicious light and fluffy result you want in a scone.

Chill the dough

You'll notice in the recipe, your first step is NOT to preheat the oven. This step comes once you have made your dough so there is time to let the dough rest in the refrigerator while the oven preheats. When grating frozen butter and mixing ingredients your dough will naturally begin to come to room temperature. Chilling the dough before baking is an extra step to ensure the ingredients remain cold before baking, allowing the gluten development process to slow down. You can even make your dough ahead of time, cut or shape and refrigerate overnight - baking being the VERY last step (you want to enjoy these straight from the oven).

So there you have it - my best tips *from real life research* for making out of this world scones.

If you make this recipe, be sure to come back and leave a comment! Or take a photo and tag me on social @kimberlymarielifestyle

XOXO,

Kimberly Marie