Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup buttermilk
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Whisk together buttermilk, egg, lemon zest, and lemon juice in another bowl.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in fresh raspberries carefully.
- Shape the dough into a 1-inch thick circle and cut into wedges or rounds.
- Place on a baking sheet and bake for 20-25 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
- Serve warm with butter or jam for a delightful treat.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg