Why Sheet Pan Scones are a Game Changer
Tired of rolling, cutting, and re-rolling scone dough? The sheet pan method simplifies the entire process, making it incredibly accessible for bakers of all skill levels. Instead of individual cutouts, you simply press the dough into a rectangle, score it, and bake. This not only saves time but also reduces waste, as there are no leftover scraps to rework.
Beyond the convenience, sheet pan scones offer a unique texture – a slightly crispier edge with a soft, tender interior, all while delivering that classic scone crumb. The lemon and raspberry combination is a match made in heaven, offering a perfect balance of tartness and sweetness that will brighten any morning.
Essential Ingredients You'll Need
Making delicious scones starts with quality ingredients. Here's what you'll need for these zesty lemon raspberry delights:
- All-Purpose Flour: The base of our scones.
- Granulated Sugar: For sweetness and tenderness.
- Baking Powder: The leavening agent that gives scones their lift.
- Salt: Balances the flavors.
- Unsalted Butter (very cold, cubed): Creates pockets of steam, resulting in a flaky texture.
- Heavy Cream (cold): Adds richness and moisture.
- Lemon Zest & Juice: For that bright, tangy flavor.
- Fresh or Frozen Raspberries: The star fruit! If using frozen, do not thaw.
- Egg Wash (optional): For a golden-brown top.
Tools for Sheet Pan Scone Success
While the method is simple, having the right tools makes the process even smoother:
- Large Baking Sheet: Essential for the sheet pan method. Line it with parchment paper.
- Large Mixing Bowl: For combining dry and wet ingredients.
- Pastry Blender or Fork: To cut the cold butter into the flour.
- Whisk: For combining dry ingredients.
- Rubber Spatula or Wooden Spoon: For mixing the dough.
- Zester or Microplane: For grating lemon zest.
- Sharp Knife or Bench Scraper: For scoring the dough.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Step-by-Step Guide to Perfect Sheet Pan Scones
Follow these easy steps to bake your own batch of delightful lemon raspberry scones.
Step 1: Prepare Your Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure these are thoroughly combined to ensure even leavening.
Step 2: Incorporate the Cold Butter
Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flakiness.
Step 3: Add Lemon Zest and Raspberries
Gently fold in the lemon zest and fresh or frozen raspberries. Be careful not to overmix the raspberries, as they can break apart easily. Distribute them evenly throughout the flour mixture.
Step 4: Mix in Wet Ingredients
In a separate small bowl, combine the cold heavy cream and fresh lemon juice. Pour the wet ingredients into the dry mixture. Mix with a rubber spatula or your hands just until the dough comes together. Do not overmix; a slightly shaggy dough is perfect.
Step 5: Form on the Sheet Pan
Lightly flour your hands. Transfer the dough to a parchment-lined baking sheet. Gently press and pat the dough into a rectangular shape, about 8x10 inches and 1-inch thick. Aim for even thickness for consistent baking.
Step 6: Score the Dough
Using a sharp knife or bench scraper, score the dough into 12 squares or triangles without cutting all the way through. This helps in even baking and makes them easy to break apart after baking. You can brush with an egg wash at this point for a golden finish.
Step 7: Chill the Dough
Place the entire sheet pan with the scored dough into the refrigerator for at least 20-30 minutes. Chilling the dough before baking helps the butter solidify, preventing the scones from spreading too much and ensuring a flakier texture.
Step 8: Bake the Scones
Preheat your oven to 400°F (200°C). Bake the chilled scones for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 200°F (93°C).
Step 9: Cool and Glaze (Optional)
Once baked, transfer the sheet pan to a wire rack to cool slightly. While warm, you can prepare a simple lemon glaze by whisking powdered sugar with a little lemon juice. Drizzle over the cooled scones and let the glaze set before serving.
Tips for the Flakiest Scones
- Keep it Cold: Cold butter and cold cream are non-negotiable for flaky scones.
- Don't Overmix: Mix the dough just until combined. Overworking develops gluten, leading to tough scones.
- Chill Before Baking: This step helps the butter stay solid longer in the oven, creating steam pockets for a lighter texture.
- Use Fresh Ingredients: Especially for the lemon zest and raspberries, fresh makes a big difference in flavor.
- Don't Twist the Cutter (if using): If you ever revert to traditional cut scones, pressing straight down and lifting up prevents sealing the edges, which inhibits rise. For sheet pan scones, just be gentle when scoring.
Delicious Variations to Try
The beauty of scones is their versatility! Once you master this base recipe, you can experiment with countless flavor combinations:
- Blueberry Orange Scones: Substitute raspberries with blueberries and lemon zest/juice with orange zest/juice.
- Chocolate Chip Scones: Add a cup of your favorite chocolate chips instead of fruit.
- Cranberry Orange Scones: Perfect for fall and winter, using dried cranberries and orange zest.
- Savory Scones: Omit sugar, add cheese, chives, and black pepper for a savory twist.
Serving and Storage Suggestions
These lemon raspberry scones are best enjoyed fresh, ideally warm from the oven. Serve them simply with a cup of coffee or tea, or elevate them with:
- Clotted cream and extra lemon curd
- A dollop of whipped cream
- Fresh berries
- A drizzle of honey or maple syrup
Nutrition Information (Estimated per scone, based on 12 servings)
Please note that this is an estimation and can vary based on exact ingredient brands and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 280-320 kcal |
| Total Fat | 15-18g |
| Saturated Fat | 9-11g |
| Cholesterol | 45-55mg |
| Sodium | 200-250mg |
| Total Carbohydrates | 30-35g |
| Dietary Fiber | 1-2g |
| Total Sugars | 10-15g |
| Protein | 4-5g |
Conclusion: Bake Your Way to Scone Perfection
The Sheet Pan Lemon Raspberry Scones recipe is truly a revelation for anyone who loves homemade baked goods but seeks simplicity. With minimal fuss and maximum flavor, these scones offer a delightful balance of tart lemon and sweet raspberries, encased in a tender, flaky crumb. Whether for a special brunch or a simple afternoon treat, these scones are sure to impress without the stress. So, grab your sheet pan and get baking!
❓ Frequently Asked Questions (FAQ)
Q1: Can I use frozen raspberries?
A1: Yes, absolutely! If using frozen raspberries, do not thaw them. Add them directly to the dry ingredients to prevent the dough from becoming too wet and to maintain their shape during baking.
Q2: What's the secret to flaky scones?
A2: The main secret is using very cold butter and incorporating it quickly into the flour mixture until it resembles coarse crumbs with some pea-sized pieces. Also, avoid overmixing the dough, and chill it before baking.
Q3: How can I prevent my scones from spreading too much?
A3: Ensure your butter and cream are very cold. Chilling the dough on the sheet pan for at least 20-30 minutes before baking is crucial. Also, do not overmix the dough, as excess gluten development can lead to spreading.
Q4: Can I make these scones ahead of time?
A4: Yes! You can prepare the dough, pat it into the rectangle, score it, and then freeze the entire sheet pan of dough for up to a month. When ready to bake, transfer directly from the freezer to a preheated oven, adding a few extra minutes to the baking time.
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