Glazed Lemon Raspberry Scones

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It’s finally berry season! The strawberries are fading out, but raspberries, blueberries, and black raspberries are still growing strong. Instead of eating all the berries straight off the bush, I decided I could set aside one cup of raspberries to make some amazing Glazed Lemon Raspberry Scones!

Ingredients

Here’s everything you’ll need to make some delicious Glazed Lemon Raspberry Scones

• Whole wheat pastry flour
• Granulated sugar
• Baking powder
• Celtic sea salt
• Lemon zest
• Irish butter
• Organic Valley buttermilk
• Unsweetened applesauce
• Raw honey
• Lemon extract
• Powdered sugar
• Organic Valley whole milk

Lemon extract can be difficult to find sometimes, but you can get it from The Spice House at the link above!

How to Make Glazed Lemon Raspberry Scones

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

In a large bowl, combine the flour, sugar, baking powder, salt, and zest if using. Use a cheese grater to shred the cold butter and mix it in using a pastry blender.

Whisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl. If you don’t have buttermilk, whisk three tablespoons of milk with a quarter teaspoon of apple cider vinegar or lemon juice. Set aside for five to ten minutes before using.

Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some more flour. Gently fold in the raspberries.

 Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

 Bake for about 15 minutes or until the scones turn slightly golden. A toothpick inserted in the center should come out clean when they are ready. Transfer the scones to a wire rack to cool.

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest. Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones. When the they are cool, drizzle the glaze over the top with a fork.

I hope you enjoy these Glazed Lemon Raspberry Scones! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

More Scones to Try

• Triple Chocolate Scones
• Gluten-Free Lemon Lavender Scones with Black Raspberries
• Spiced Date Scones with Browned Butter Glaze
• Egg-Free Cranberry Orange Scones