Indulge in the Perfect Bite: Lemon Raspberry Scones from Sally's Baking Addiction
Hello, baking enthusiasts! Today, we're diving into the delightful world of lemon raspberry scones, and we're not just talking about any recipe – we're talking about the best lemon raspberry scones from the queen of baking herself, Sally's Baking Addiction. So, grab your aprons and let's get started! Guys, explore more in Guides And Explainers and lemon raspberry scones sally's baking addiction.
Why Sally's Baking Addiction?
If you're new to the baking scene, let us introduce you to Sally's Baking Addiction. Sally McKenney is a renowned baker, food photographer, and blogger who has been sharing her sweet creations with the world since 2011. Her recipes are not only delicious but also approachable, making them perfect for both novice and experienced bakers alike. So, it's no surprise that her lemon raspberry scones are a fan favorite!
The Magic of Lemon Raspberry Scones
There's something truly magical about the combination of lemon and raspberry. The bright, zesty lemon pairs beautifully with the sweet, slightly tart raspberries, creating a flavor profile that's both refreshing and comforting. And when you wrap these delightful flavors in a tender, flaky scone, you've got a treat that's perfect for breakfast, brunch, or even an afternoon snack.
What Makes Sally's Recipe Stand Out?
Sally's lemon raspberry scones aren't just another recipe – they're a labor of love. Here's what sets them apart:
The Lemon Glaze
While many scone recipes stop at the dough, Sally takes her scones to the next level with a lemon glaze. This tangy, sweet topping adds an extra layer of lemony goodness, making each bite even more irresistible.
The Freeze-and-Bake Method
Sally's secret to perfectly flaky scones? Freezing the dough before baking. This simple step ensures that the butter stays cold, creating those beautiful, flaky layers we all crave.
The Perfect Balance
Sally's scones are neither too dry nor too dense. They're light, fluffy, and just the right amount of sweet – the perfect balance of a classic scone.
Let's Get Baking!
Now that we've sung the praises of Sally's lemon raspberry scones, let's dive into the recipe. Here's what you'll need:
Ingredients:
2 and 1/2 cups (315g) all-purpose flour (spooned and leveled), plus more for hands and work surface 1/2 cup (100g) granulated sugar, plus 2 tablespoons for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (115g) unsalted butter, frozen 1 cup (150g) fresh or frozen raspberries 1/2 cup (120ml) heavy cream, plus 2 tablespoons for brushing 4 large eggs 1 teaspoon pure vanilla extract 1 tablespoon lemon zest 1/4 cup (60ml) freshly squeezed lemon juice 1 and 1/2 cups (190g) powdered sugar
Instructions:
1. Prepare the dough: In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt. Grate the frozen butter using a box grater, then add it to the dry ingredients. Toss to coat the butter in the dry mixture. Add the raspberries and gently toss to combine.
2. Add the wet ingredients: In a separate bowl, whisk together the heavy cream, eggs, vanilla extract, lemon zest, and lemon juice. Pour this mixture into the dry ingredients and stir until just combined. The dough will be crumbly.
3. Chill the dough: Divide the dough in half and shape each half into a 7-inch disc. Wrap each disc in plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
4. Preheat your oven: About 20 minutes before baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Shape the scones: Remove one disc of dough from the refrigerator and place it on a lightly floured surface. Sprinkle the top of the dough with 1 tablespoon of granulated sugar. Using a rolling pin, roll the dough into a 7-inch circle, about 1-inch thick. Cut the dough into 8 equal wedges. Repeat with the second disc of dough.
6. Freeze the scones: Place the scones on the prepared baking sheet and freeze for 15-20 minutes. This step is crucial for achieving those flaky layers.
7. Bake the scones: While the scones are freezing, prepare the egg wash by whisking together the remaining 2 tablespoons of heavy cream and 1 egg. Brush the tops of the scones with the egg wash and sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 22-25 minutes, or until golden brown.
8. Prepare the glaze: While the scones are baking, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth.
9. Glaze and serve: Once the scones are done, transfer them to a wire rack to cool. Drizzle the glaze over the warm scones and serve immediately. Enjoy!
Tips for Scone Success
Keep your ingredients cold: Cold ingredients are key to flaky scones. Freeze your butter, and keep your ingredients chilled until ready to use. Don't overwork the dough: Overworking the dough can lead to tough scones. Mix just until combined, and be gentle when shaping the dough. Freeze the scones: As mentioned earlier, freezing the scones before baking helps achieve those perfect layers. Bake until golden brown: Baking the scones until golden brown ensures a tender, flaky interior.
Variations and Add-ins
While we're huge fans of the classic lemon raspberry scones, there are plenty of ways to switch up this recipe. Here are a few ideas:
Blueberry Lemon Scones: Swap the raspberries for fresh or frozen blueberries. Lemon Poppy Seed Scones: Add 2 tablespoons of poppy seeds to the dry ingredients and use lemon zest and juice for a lemony twist. Chocolate Chip Lemon Scones: Fold in 1 cup of semi-sweet chocolate chips for a decadent treat. Cranberry Orange Scones: Replace the raspberries with fresh or frozen cranberries and use orange zest and juice instead of lemon.
Storing and Freezing Scones
Storing: Store leftover scones in an airtight container at room temperature for up to 3 days. Freezing: To freeze baked scones, place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
Conclusion
There you have it, folks! The ultimate guide to lemon raspberry scones from Sally's Baking Addiction. We hope you'll give this recipe a try and experience the magic of these delightful treats for yourself. Happy baking!
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