This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it! It is a refreshing treat in this Florida heat. The lemon glaze compliments the raspberry scone so well. It’s that sweet yet sour flavor that is just a breath of fresh air. So if you are looking for something to heighten the taste buds, this is it!
2 cups flour
⅓ cup packed brown sugar
1 tbsp baking powder
¼ tsp salt
1 stick of butter (frozen and grated)
¼ sour cream
⅓ cup raspberry curd
½ cup fresh raspberries
3 to 4 tbsp cream cheese filling
|Raspberry Curd (Do this FIRST)
6 oz raspberries
3 egg yolks
¾ cup powdered sugar
1 tbsp lemon juice
1 tsp lemon zest
8 tbsp butter (room temp and cut into chunks)
Cream Cheese Filling
2 tbsp butter (room temp)
3 oz cream cheese (room temp)
¼ tsp vanilla extract
¾ cups powdered sugar
1 tsp Lemon extract
1 tsp Lemon Juice
1 to 2 cups Confectioners sugar
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- Prep table area with a sprinkle of flour and cutting blade.
- Puree raspberries in a food processor.
- Zest 3 to 4 lemons.
- Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.
- Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl. Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.
- Remove from heat and whisk in the butter.
- Strain the curd filling by pushing it through the strainer into a glass bowl. This way you have less seeds in the curd.
- Press plastic wrap directly onto the surface of the curd so there won’t be a skin later. Then refrigerate until it is chilled.
- In a large bowl, sift the flour, brown sugar, baking powder, and salt.
- Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, sour cream, and raspberry curd.
- Pour the wet ingredients over the dry ingredients and mix until just combined.
- Sprinkle in the fresh raspberries.
- To make the cream cheese filling, whip together room temp butter, whipped cream cheese, vanilla extract and confectioners sugar using a hand held unit.
- Carefully add in the cream cheese filling. Gently fold and spread the raspberries and cream cheese filling throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
- Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick. Cut into 6 – 8 equal wedges (you can use a pizza cutter).
- Arrange the wedges on your baking sheet or scone pan.
- Bake scones for 12 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
- While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
- Remove from the oven and allow to cool before pouring the lemon glaze over each scone.
The raspberry curd and cream cheese filling can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!