If you’re seeking a treat that’s equal parts vibrant, buttery, and bursting with fruit, Lemon Raspberry Scones are about to become your new go-to bake. Each bite brings together bright citrus, juicy raspberries, and a tender crumb, all finished with a sweet-tart lemon glaze. Whether you whip them up for a sunny brunch, an afternoon snack, or simply to treat yourself, these scones are pure comfort—simple enough for any home baker, yet special enough to delight a crowd.
Ingredients You’ll Need
The beauty of Lemon Raspberry Scones lies in straightforward, accessible ingredients that each play a star role. Flour provides structure, cold butter ensures flakiness, while lemon zest and juice add that irresistible zing. Here’s exactly what you’ll need—and why each item matters:
- All-purpose flour: The base that gives the scones body and a soft crumb, helping everything hold together beautifully.
- Granulated sugar: Sweetens the dough just enough, nicely balancing the tart lemon and raspberries.
- Baking powder: A hefty tablespoon lifts these scones high and makes them tender—don’t skimp!
- Salt: A must for rounding out the flavors and enhancing every sweet and citrus note.
- Lemon zest: This is where that sunny, unmistakable lemon flavor starts; always zest before you juice!
- Cold unsalted butter: Cubed and kept cold, it’s the secret to those gorgeous flaky layers.
- Heavy cream: Makes the scones ultra-rich and helps achieve that golden, tender interior (plus, it’s brushed on top for shine).
- Large egg: Adds structure and helps give the dough just the right amount of richness.
- Vanilla extract: Deepens the flavor and complements both the berries and lemon.
- Lemon juice: Delivers a punch of brightness and keeps the scones anything but bland.
- Fresh raspberries: The star fruit, lending tart bursts of flavor and a pretty pop of color.
- Coarse sugar (optional): Sprinkled on top, it gives a lovely crunch and a hint of sparkle.
- Powdered sugar (for glaze): Dissolves perfectly into a smooth, drizzly icing.
- Extra lemon juice (for glaze): Keeps the glaze lively and tangy—just how a lemon scone should be glazed!
How to Make Lemon Raspberry Scones
Step 1: Prep Your Oven and Baking Sheet
Start by setting your oven to 400°F so it’s fully preheated when the scones are ready to bake. Line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together your flour, sugar, baking powder, salt, and all that fragrant lemon zest. Mixing the zest in now ensures every bite is infused with bright citrus flavor.
Step 3: Cut in the Butter
Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter (or your fingertips if you feel rustic), cut the butter into the dry mix until you see pea-sized crumbs. This step is what gives Lemon Raspberry Scones their signature flaky layers, so work quickly to keep the butter cold.
Step 4: Mix Wet Ingredients Separately
In a small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. This creamy mixture will moisten the dough and provide richness—don’t skip the egg, as it truly adds to the scone’s tender crumb.
Step 5: Combine Wet and Dry Ingredients
Pour the cream mixture over your flour and butter mixture, stirring gently with a spatula just until everything is barely combined. The key to tender Lemon Raspberry Scones is not to overmix—the dough should look somewhat shaggy.
Step 6: Fold In Fresh Raspberries
Gently add your raspberries and carefully fold them into the dough. Be delicate here: raspberries are fragile, and a few will break and swirl throughout the mixture, lending pockets of gorgeous color and flavor.
Step 7: Shape and Cut the Scones
Dust your work surface with flour, then turn out the dough and shape it into a 1-inch thick circle. With a sharp knife or bench scraper, slice the disk into 8 even wedges. Don’t worry about perfection—rustic edges give these scones homemade charm.
Step 8: Top and Bake
Arrange your wedges on the prepared baking sheet, spacing them apart to allow a touch of spread. Brush the tops with a little cream and, if desired, sprinkle with coarse sugar for an irresistible crunch. Bake for 18–22 minutes, until puffed and golden brown.
Step 9: Cool and Glaze
Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle liberally over the cooled scones just before serving for the ultimate Lemon Raspberry Scones experience.
How to Serve Lemon Raspberry Scones
Garnishes
For a picture-perfect finish, try scattering a few extra fresh raspberries on the serving platter or zesting a touch of fresh lemon right over the glaze. A light dusting of extra powdered sugar adds elegance and highlights the bright colors that make Lemon Raspberry Scones so tempting.
Side Dishes
These scones are delicious on their own, but they pair beautifully with softly whipped cream, a dollop of clotted cream, or a spoonful of lemon curd for a luxurious brunch plate. You might also enjoy them alongside a steaming mug of Earl Grey or a refreshing iced tea, which complement both the fruity and citrusy notes.
Creative Ways to Present
For brunch gatherings, arrange Lemon Raspberry Scones on a tiered cake stand or wooden board, interspersed with edible flowers, lemon slices, and bowls of extra glaze. For a grab-and-go treat, wrap each scone in bakery parchment and tie with twine—they make thoughtful, homemade gifts too.
Make Ahead and Storage
Storing Leftovers
Lemon Raspberry Scones taste best fresh from the oven, but you can certainly store any extras in an airtight container at room temperature for up to three days. To keep them especially moist, consider slipping a piece of parchment between layers to prevent sticking.
Freezing
To freeze, arrange baked and cooled scones in a single layer in an airtight container. They’ll keep well for up to two months. For optimal texture, freeze without glaze and drizzle once thawed—you’ll be amazed how just-warmed Lemon Raspberry Scones taste like they’re straight from the bakery!
Reheating
When you’re ready to enjoy, simply reheat scones in a 300°F oven for about 8 minutes, or until gently warmed through. Alternatively, a quick zap in the microwave (10–15 seconds) works for an on-the-go treat, but the oven will help revive any lost crispness in the crust.
FAQs
Can I use frozen raspberries instead of fresh ones?
Absolutely! Frozen raspberries are a great alternative—just add them straight from the freezer into the dough and proceed as usual. This prevents them from breaking apart too much and turning the dough purple.
What’s the secret to flaky scones?
The trick is to use very cold butter and to work quickly. Those little bits of butter will melt in the oven, creating steam pockets that make Lemon Raspberry Scones perfectly tender and flaky every single time.
Can I make these scones dairy-free?
For a dairy-free version, use a plant-based butter substitute and swap the heavy cream for full-fat coconut milk or a creamy non-dairy creamer. Just keep an eye on texture, and adjust flour if the dough feels too wet or dry.
How can I keep the scones from becoming too dense?
The key is gentle handling. Mix the dough until just combined and avoid pressing it down too firmly when shaping. Overworking develops gluten, which can make scones tough instead of delightfully tender.
Why does the glaze sometimes turn runny?
If your glaze feels too thin, simply add a bit more powdered sugar; if it’s too thick, whisk in a few extra drops of lemon juice. Glaze consistency can vary depending on humidity, so feel free to adjust as needed before drizzling over your Lemon Raspberry Scones.
Final Thoughts
If you’ve never baked scones at home before, this recipe is pure joy on a plate—the combo of zesty lemon, juicy berries, and buttery crumb will totally convert you. So grab your ingredients and give these Lemon Raspberry Scones a try; your kitchen will smell incredible and friends or family will be seriously impressed!
Print
Lemon Raspberry Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these tangy and sweet Lemon Raspberry Scones. These tender scones are bursting with fresh raspberries and zesty lemon flavor, making them a perfect treat for breakfast or brunch.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into cubes)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Additional Ingredients:
- 1 cup fresh raspberries
- Coarse sugar for sprinkling (optional)
- For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons lemon juice
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, combine the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together cream, egg, vanilla, and lemon juice. Add wet ingredients to dry ingredients and stir until just combined.
- Add raspberries: Gently fold in raspberries. Turn the dough out onto a floured surface, shape into a circle, and cut into wedges.
- Bake: Brush the scones with cream, sprinkle with sugar if desired, and bake for 18–22 minutes until golden brown.
- Make the glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled scones.
Notes
- Frozen raspberries can be used, but do not thaw before mixing.
- If the dough is too sticky, add more flour when shaping.
- Best enjoyed the day they’re made or store in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
