Follow the simple tips included in the recipe and you will be making these delicious tart berry and tangy lemon scones perfectly in no time everytime.
Fluffy Raspberry Lemon Scones are frequently prepared in The #OlivesandFeta House. The one time of the week we are always together is on a Friday afternoon – we call them Family Friday.
Thr raspberry and lemon goes oh so well together, the recipe won’t be the same if you omit the lemon.
Read and follow the quick guide to making these perfectly delicious tart berry and tangy lemon scones – quick and easy without tricky ingredients. I mean, let’s be real Family Fridays are for family time not being stuck in the kitchen.
Tips for Making Perfect Scones
Remember if your first attempt didn’t quite work, try it again another time.
The great thing about scones is that once you learn the little secrets and applied them it takes no time to make a Scone.
1. Use the butter cold always. It should be rock hard.
2. Grate the cold butter. This is by far the easiest way to incorporate the butter into the flour quickly and without too much handling. It is the best tip to use when making scones. If it has softened a little bit while you were grating, throw it back in the fridge for half an hour.
3. I prefer the dough to be slightly sticky and then add any extra flour rather than the other way around. Always make sure that you have added extra liquid to start with otherwise the dough will be dense and compact.
4. Any added frozen or tin fruit that has a liquid in it should always be incorporated last. If it’s the tin variety strain and chill before adding.
5. And I know I mentioned this before but I’m trying to make a point here… the ingredients should be always cold this includes the butter milk eggs or yoghurt or buttermilk.
6. If a recipe uses yoghurt or milk don’t swap it over with buttermilk. Buttermilk has higher fat content and therefore you may need to use less butter. This means you’ll have to change the recipe substantially. If you’re not confident don’t swap ingredients and it’s best not to the first time round anyway.
7. Last but not least, and very very important don’t overwork the dough in fact if you see the little bits of butter through your dough that’s ok that’s what we would like of course we don’t want large clumps which is why we grated the butter first.
2 1/2cups sifted flour
1/3 of a cup caster sugar
2 heaped tablespoons baking powder
1 teaspoon salt
1/2 cup cold butter – grated
1/2 cup yoghurt cold
2 eggs (60g eggs)
Grated rind if 1 lemon
1/2 cup frozen berries
Note: if your in a hurry go back, read the tips it is worth your time.
Sift your flour twice
On your second round of sifting add the baking powder, salt and sugar.
Add the butter and with the tips of your fingers rub together the butter and the flour until it resembles fine crumbs.
In a small mixing bowl mix the eggs, yoghurt then pour into the dry mix.
This is the point where you need to try and mix everything through quickly.
When you’re 3/4 of the way through mixing add your berries. Try not to over Mix as they will melt and form a liquid and then the dough will just be too sticky and wet.
Lightly dust your benchtop and with a rolling pin flatten your dough but not too thin you want them to be nice and tall when they’ve baked. I use a small souffle dish to make my scone rounds.
Place your scones close together on greaseproof paper on the dish that you will be baking them in.
I like the sides of my scones to be soft so this is why I placed them close together if you’d like the scones crispy all round and on top have them separated a little.
Bake for half an hour in a preheated oven at 170 degrees Celsius.