Lemon Raspberry Scones Recipe
There’s nothing quite like the aroma of freshly baked Lemon Raspberry Scones wafting from your oven—light, bright, and bursting with juicy berries and citrus. These scones are the epitome of a homemade treat: golden and crisp on the outside, tender and pillowy within, and flecked with vibrant lemon zest and pockets of sweet-tart raspberries throughout. Whether you’re hosting brunch or craving a midday pick-me-up, Lemon Raspberry Scones deliver bakery-worthy flavor and irresistible charm, every time.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Lemon Raspberry Scones is short and sweet, but each element plays a starring role—nothing is wasted, and every choice shapes the flavor, tenderness, and gorgeous color of your scones. Gather these, and you’re well on your way to scone bliss!
- All-purpose flour: The sturdy foundation for your scones, creating a structure that’s soft but not crumbly.
- Granulated sugar: Just enough for gentle sweetness, so the fruit and lemon really shine through.
- Baking powder: Our key leavening agent, providing the signature scone rise and a light crumb.
- Salt: A touch of salt balances the overall flavor, enhancing both sweet and tangy notes.
- Lemon zest: Vibrant and fragrant, the zest infuses the whole batch with bright citrus aroma and flavor.
- Unsalted butter (cold and cubed): Cold butter is scone magic—it steams in the oven, creating elusive pockets of flakiness.
- Heavy cream: It’s what gives the scones their moist, tender crumb; plus, a brush on top helps them bake up beautifully.
- Large egg: This enriches the dough, making the texture velvety and the flavor richer.
- Vanilla extract: Vanilla wraps everything together with warmth and a little extra sweetness.
- Fresh raspberries: Juicy bursts of tartness throughout each bite—if out of season, frozen berries work too (just use them straight from the freezer).
- Coarse sugar for sprinkling (optional): Sparkles up the tops and adds a delightful crunch.
How to Make Lemon Raspberry Scones
Step 1: Prep Your Oven and Pan
Before anything else, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—this prevents sticking and makes for an easy cleanup. Getting this sorted first ensures your scones go into the oven at the perfect temperature for that signature golden finish.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. The lemon zest gets fully dispersed here, allowing every bite of your Lemon Raspberry Scones to pop with citrusy brightness.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse, crumbly sand. Those little butter pieces create flaky scone magic, so try to work quickly to keep everything nice and cold!
Step 4: Whisk Wet Ingredients
In a smaller bowl, whisk together the heavy cream, egg, and vanilla extract. This trio brings richness, depth, and warmth to your Lemon Raspberry Scones and ensures they bake up tender and flavorful.
Step 5: Combine and Add the Raspberries
Pour the wet ingredients over the dry ones, mixing gently just until the dough comes together—overmixing scones leads to tough results, so stop as soon as there’s no visible flour. Now, very gently fold in the raspberries, taking care not to crush them. Your dough will be thick and a little shaggy, but that’s perfect!
Step 6: Shape and Cut
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch-thick circle. With a sharp knife or bench scraper, cut the dough into 8 wedges (like slices of pie). The vibrant raspberries and sunny streaks of lemon zest look so inviting at this point!
Step 7: Bake to Perfection
Arrange the dough wedges on your prepared baking sheet, spacing them apart so they have room to puff up. Brush each scone with a little extra heavy cream, then sprinkle with coarse sugar if you want a crunchy, sparkling top. Bake in the hot oven for 18–22 minutes until the scones are gorgeously golden. Let them cool slightly—if you can wait!—and then dive in.
How to Serve Lemon Raspberry Scones
Garnishes
A simple drizzle of lemon glaze (just powdered sugar and a squeeze of fresh lemon juice) really takes Lemon Raspberry Scones over the top, adding extra zing and a glossy finish. A dusting of powdered sugar, a dollop of whipped cream, or a sprinkle of more lemon zest just before serving makes each scone look bakery-worthy and absolutely irresistible.
Side Dishes
Enjoy these scones as the main event at brunch, paired with a hot cup of tea, creamy latte, or a tall glass of cold milk. They’re also fabulous with a side of Greek yogurt and extra fresh berries for a balanced breakfast, or alongside a fruit salad for a refreshing contrast.
Creative Ways to Present
Serve Lemon Raspberry Scones on a pretty cake stand or rustic wooden board for casual elegance. For parties or showers, consider making mini scones cut with a biscuit cutter—adorable finger food! You could even set out a DIY scone bar with dishes of lemon curd, clotted cream, and berry jam for guests to mix and match their toppings.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Raspberry Scones keep beautifully for up to two days when stored at room temperature in an airtight container. If your kitchen is especially warm, refrigerate them—just let them return to room temp before enjoying to recapture their original texture.
Freezing
Scones freeze surprisingly well! Once completely cooled, wrap Lemon Raspberry Scones tightly in plastic wrap and transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months. To enjoy, simply thaw on the counter or give them a gentle warm-up in the oven.
Reheating
Restore that just-baked magic by reheating scones in a 325°F (165°C) oven for about 10 minutes, or a quick 20-second zap in the microwave (though the oven keeps them crisper). If you’ve added glaze, reheat before drizzling so the topping stays fresh and glossy.
FAQs
Can I use frozen raspberries for Lemon Raspberry Scones?
Absolutely! You can use frozen raspberries straight from the freezer—no need to thaw. In fact, they’re less likely to break apart that way, keeping streaks of berry color and flavor intact throughout your scones.
How do I keep scones from turning out tough?
The secret to tender Lemon Raspberry Scones is not to overmix the dough. Mix until just combined and gently fold in the berries; stop as soon as the dough holds together. Also, be sure your butter is very cold, as that helps with texture.
Can I make the dough ahead of time?
Yes! You can prepare the scone dough, cut it into wedges, and refrigerate it (covered) overnight. In the morning, just bake straight from the fridge—cold dough gives you the flakiest results.
What’s the best way to zest a lemon?
Use a microplane or fine grater, taking off only the yellow outer zest and avoiding the bitter white pith underneath. Zest directly over the bowl to capture all the fragrant citrus oils for your Lemon Raspberry Scones.
Can I add a glaze on top, and how do I make it?
Yes—a lemon glaze is a delicious finishing touch! Simply stir together powdered sugar and enough fresh lemon juice to reach your desired consistency, then drizzle it over the cooled scones for extra flavor and a beautiful sheen.
Final Thoughts
There’s just something magical about baking up a fresh batch of Lemon Raspberry Scones: the simple ingredients, the bright flavors, and the way everyone lights up at the first bite. Give these a try—you’ll be hooked by their flaky texture, vibrant color, and the joy they bring to any table. Happy baking!
Print
Lemon Raspberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Scones are a delightful treat for breakfast or brunch. The buttery scones are studded with juicy raspberries and bright lemon zest, making them the perfect balance of sweet and tart.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/2 cup unsalted butter (cold and cut into cubes)
- 1/2 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh raspberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Add butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix wet ingredients: In a separate bowl, whisk together the cream, egg, and vanilla. Pour into the dry ingredients and mix.
- Add raspberries: Gently fold in the raspberries.
- Shape and bake: Shape the dough, cut into wedges, place on baking sheet, brush with cream, sprinkle sugar, and bake for 18–22 minutes.
- Cool and serve: Let cool slightly before serving.
Notes
- Frozen raspberries can be used if fresh are not available—do not thaw before mixing.
- Add a simple lemon glaze made from powdered sugar and lemon juice for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
