Lemon Raspberry Scones Recipe

Meet your new bakery-style favorite: Lemon Raspberry Scones. These are everything a homemade treat should be—crisp-edged, tender inside, and bursting with bright, fresh flavors. The zesty aroma of lemon mingled with ripe raspberries makes each bite feel like a celebration of pure, simple ingredients done right. They’re easy enough for a relaxing morning yet impressive on a brunch table. Watch them disappear faster than you can brew a pot of tea!

Ingredients You’ll Need

You don’t need anything fancy to whip up Lemon Raspberry Scones—just a short list of baking essentials and a couple of fresh add-ins that make these scones truly special. Each ingredient is thoughtfully chosen to deliver the ideal flavor, fluffy interior, and eye-catching color.

• All-purpose flour: The sturdy foundation of your scones, making them tender but with just the right amount of structure.
• Granulated sugar: Brings just the right level of sweetness and helps caramelize the golden top.
• Baking powder: Adds the all-important lift, resulting in scones that are soft and airy.
• Salt: A little goes a long way—salt balances and enhances the natural lemon and raspberry flavors.
• Unsalted butter (cold and cubed): The secret to flakiness; cold butter creates that classic scone texture and irresistible crumb.
• Heavy cream: Adds richness and moisture, making every scone wonderfully soft.
• Large egg: Gives structure and helps with browning, all while keeping things tender.
• Vanilla extract: Infuses the dough with a warm, comforting aroma that rounds out the tartness of the lemon.
• Zest of 1 lemon: The star flavor—lemon zest offers a zing and fragrance that can’t be beat.
• Fresh raspberries (or frozen, thawed and drained): Little pockets of juicy tartness and a pretty pop of color in every bite.
• Powdered sugar (for the glaze, optional): Smooth and sweet, perfect for drizzling over the scones for a polished bakery look.
• Fresh lemon juice (for the glaze): Brings a tangy punch and beautiful shine to the glaze.
• Lemon zest (for the glaze): More lemony brightness in every mouthful and a touch of color for the finishing touch.

How to Make Lemon Raspberry Scones

Step 1: Preheat and Prepare Your Baking Sheet

Start by setting the right mood: preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so your Lemon Raspberry Scones don’t stick and brown beautifully. Getting the oven hot ahead ensures scones rise quickly for the perfect texture.

Step 2: Whisk Dry Ingredients

In a big, welcoming mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. This step evenly distributes all the dry flavors and the leavening, so you get consistent, fluffy scones every time.

Step 3: Cut in Cold Butter

Add your cold, cubed butter straight into the dry mix. Use a pastry cutter or your fingers, working quickly, until the mixture forms coarse, pea-sized crumbs. This is the magic for tender scones—cold butter melts during baking, creating steam and flaky layers.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Each component brings something important—the cream makes things plush, the egg binds, the vanilla adds a hint of warmth, and the zest electrifies the flavor.

Step 5: Bring Everything Together & Fold in Raspberries

Pour your wet ingredients into the dry ingredients and mix until just combined—resist over-mixing for the fluffiest results! Gently fold in the fresh raspberries, being as careful as you can to avoid squashing them. You want those juicy gems whole for pretty bursts of fruit in every bite.

Step 6: Shape the Scones

Turn your dough out onto a lightly floured surface. With your hands, pat it into a circle about 1 inch thick. Then, slice into eight wedges (like a pie) or use a biscuit cutter if you prefer round scones. Transfer them to your prepared baking sheet, spacing them for even baking.

Step 7: Bake to Golden Perfection

Brush the tops of the scones with a little extra heavy cream—this trick ensures they come out shiny and golden. Pop the tray in the oven for 20 to 25 minutes, or until the Lemon Raspberry Scones have puffed up and the tops are lightly golden.

Step 8: Make a Simple Lemon Glaze (Optional)

While your scones bake, whisk together powdered sugar, lemon juice, and more lemon zest until smooth. The consistency should be thick but pourable—if it’s too thick, add more juice; too thin, more sugar. Give it a taste; it’s a zingy, sweet finishing touch!

Step 9: Cool and Glaze

Let the scones cool for a few minutes on a wire rack, then drizzle or brush on that shimmering lemon glaze while the scones are still warm. It soaks in just enough for a tangy sweet crust that puts these Lemon Raspberry Scones over the top!

How to Serve Lemon Raspberry Scones

Garnishes

The crowning glory for Lemon Raspberry Scones is a cascade of zesty lemon glaze, but you can also scatter on a little extra lemon zest for brightness or a dusting of powdered sugar for a touch of snowy elegance. Fresh raspberries nestled on the plate make each serving pop with color and freshness.

Side Dishes

Serve your scones alongside a bowl of clotted cream, whipped mascarpone, or a dollop of lemon curd for even more indulgence. For drinks, a cup of hot Earl Grey tea or a frothy vanilla latte brings out their bakery-fresh flavor, turning breakfast into a special occasion.

Creative Ways to Present

Turn your table into a café: display the scones in a pretty basket lined with a linen napkin, stack them on a rustic wooden board, or cut them smaller for a charming tea party tray. These Lemon Raspberry Scones also make memorable homemade gifts—just wrap them up in parchment and a ribbon for someone you love!

Make Ahead and Storage

Storing Leftovers

Once cooled, Lemon Raspberry Scones keep well at room temperature for up to two days, stored in an airtight container. If you’ve glazed them, keep parchment between layers to avoid sticking. Their centers stay pillowy soft and their tops nicely crisp with proper storage.

Freezing

You can freeze scones before or after baking! For best results, freeze unbaked, shaped scones on a tray, then transfer to a bag once firm. Bake from frozen, adding a few extra minutes. For baked scones, cool completely, then freeze—defrost and reheat as needed for fresh-from-the-oven flavor any time.

Reheating

To reheat, pop scones in a 300°F (150°C) oven for about 10 minutes until warmed through, which revives their soft center and crisp edges. Microwaving works in a pinch, too, but keep it brief to avoid drying them out—about 15 seconds per scone.

FAQs

How do I keep my scones from spreading too much?

Chilling the shaped scones in the fridge for 15 minutes before baking helps prevent spreading. Also, using cold butter is key—warm butter melts too soon, causing the scones to flatten.

Can I use frozen raspberries?

Absolutely! Just thaw and drain them well to avoid extra moisture in the dough. Handle gently so the raspberries don’t turn the dough pink.

What if I don’t have heavy cream?

You can substitute with whole milk or half-and-half for a slightly lighter texture. The scones will still be tasty, but heavy cream gives the richest crumb.

Is it okay to skip the glaze?

Of course! The Lemon Raspberry Scones are plenty delicious on their own, but the glaze adds an extra pop of sweetness and tang. Try both ways and see which you prefer!

Why are my scones tough instead of tender?

Over-mixing the dough is usually the culprit. Mix just until combined—seeing a few dry streaks is fine—and handle the raspberries super gently to keep your scones light and soft.

Lemon Raspberry Scones: Final Thoughts

Give yourself a treat and bake up a batch of these Lemon Raspberry Scones; they’re bound to become a family favorite. Whether shared with friends at brunch or enjoyed solo with your morning tea, you’ll love their inviting aroma, golden edges, and irresistible tangy-sweet flavor. Happy baking!

Print