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Perfect Brown Butter Lemon Raspberry Scones Recipe Easy Homemade Clotted Cream Treat

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These scones combine nutty brown butter, bright lemon zest, and juicy raspberries for a tender, flavorful treat topped with rich clotted cream. Perfect for a cozy brunch or special occasion.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned and cooled
  • 2 cups (250g) all-purpose flour (or gluten-free blend)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 2/3 cup (160ml) cold heavy cream or buttermilk
  • 1 large egg, lightly beaten (room temperature)
  • 1 cup (125g) fresh raspberries
  • For the Clotted Cream:
  • 1 cup (240ml) heavy cream (preferably not ultra-pasteurized)
  • Optional: A pinch of vanilla extract

Instructions

  1. Brown the butter: Place unsalted butter in a medium skillet over medium heat. Stir frequently until it melts, foams, and turns golden brown with nutty aroma (5-7 minutes). Remove from heat and cool slightly.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest (5 minutes).
  3. Combine wet ingredients: In a small bowl, whisk beaten egg with cold heavy cream or buttermilk. Add cooled brown butter and mix gently (3 minutes).
  4. Form the dough: Make a well in dry ingredients and pour in wet mixture. Mix gently with spatula until just combined. Fold in raspberries carefully (5-7 minutes).
  5. Shape the scones: Turn dough onto floured surface. Pat into 8-inch (20 cm) circle about 1.5 inches (4 cm) thick. Cut into 8 wedges and place on parchment-lined baking sheet, spacing 2 inches apart (5 minutes).
  6. Bake: Preheat oven to 400°F (200°C). Bake scones for 15-18 minutes until golden and a toothpick comes out clean.
  7. Prepare clotted cream (optional slow method): Pour heavy cream into shallow oven-safe dish and bake at 180°F (82°C) for 12 hours. Cool and refrigerate 8 hours, then skim thickened cream layer. Alternatively, use whipped cream or mascarpone mix.
  8. Serve: Let scones cool slightly, split in half, and top generously with clotted cream.

Notes

Handle dough gently to keep raspberries intact. Use medium heat to brown butter without burning. Toss frozen raspberries in flour before folding to prevent bleeding. Chilling dough 15 minutes can help with shaping. Rotate baking sheet halfway for even browning. Clotted cream can be substituted with whipped cream or mascarpone mix for quicker preparation.

Nutrition

Keywords: brown butter scones, lemon raspberry scones, clotted cream, easy scones, homemade scones, brunch recipe, berry scones

Find it online: https://tessierecipes.com/perfect-brown-butter-lemon-raspberry-scones-recipe-easy-homemade-clotted-cream-treat/