Sweet, tangy, and bursting with flavor, these scones combine the refreshing zest of lemon with the delightful sweetness of mixed red berries. Imagine cozying up with a warm scone, enjoying the crispy exterior and soft, fluffy center while sipping on your favorite tea or coffee. I love making these Sweet Lemon and Red Berry Scones on lazy Sunday mornings or when entertaining guests for brunch. They’re delightfully easy to whip up, and the aroma that fills your kitchen as they bake is simply irresistible.
What makes this recipe special
Why choose this recipe? For starters, it’s a crowd-pleaser; the combination of lemon and red berries creates a balanced flavor profile that’s both uplifting and satisfying. With the right amount of sweetness, these scones make the perfect companion for breakfast or an afternoon treat. They’re quick to prepare, making them an ideal choice for busy weekdays or last-minute gatherings. Plus, they look gorgeous on a platter, elevating any occasion.
"These scones were the highlight of my brunch! Fluffy, fruity, and so easy to make. I can’t believe how good they turned out!" – Emily K.
Preparing Sweet Lemon and Red Berry Scones
Creating these scones is a straightforward process that results in a delicious end product. First, gather your ingredients and then follow these steps to achieve the perfect texture and flavor. Keep in mind that the key to scone-making is not to overmix the dough, as this ensures you achieve that tender flakiness we all love.
What you’ll need
To bring this delightful dish to life, you’ll need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup fresh or frozen mixed red berries (really, strawberries, raspberries, and cranberries work wonders)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Tip: If you’re out of heavy cream, you can substitute it with milk, though the scones will lose some richness.
