Lemon Raspberry Scones Recipe
If you’re craving a pastry that balances bright citrusy zing with juicy bursts of berry, look no further than Lemon Raspberry Scones. Each bite offers that heavenly contrast of crumbly, golden edges, tender crumb, and pockets of tart raspberries, all blanketed in a sunshiny lemon glaze. These scones aren’t just a treat; they’re an edible celebration of simple, handmade baking that’s sure to put a spring in your step—whether you savor them warm for breakfast or alongside your favorite afternoon tea.
Ingredients You’ll Need
The joy of Lemon Raspberry Scones comes from uncomplicated ingredients, each one pulling its weight to create incomparable flavor and texture. Pick up the basics, a dash of citrus, and those rubied raspberries—the results are truly bakery-worthy.
- All-purpose flour: Forms the sturdy-yet-soft base of the scone, giving it impeccable tenderness once baked.
- Granulated sugar: Just enough sweetness to let the tart lemon and raspberry flavors shine through.
- Baking powder: Essential for that crave-worthy, fluffy scone rise.
- Salt: Balances the flavors and elevates the natural sweetness.
- Cold unsalted butter: Cold cubes create those sought-after flaky layers—don’t skip this step!
- Heavy cream: Adds richness and moisture for a tender interior; a little extra for that perfect golden crust.
- Large egg: Binds the dough and gives structure, ensuring each wedge holds together beautifully.
- Vanilla extract: A subtle background note that enhances both lemon and berry.
- Lemon zest: Packs bright, aromatic flavor right into the scone itself—don’t be shy with it.
- Fresh raspberries (or frozen, unthawed): Bursts of juicy tartness that make every bite exciting.
- Powdered sugar (for glaze): Silky smooth texture for drizzling atop your finished scones.
- Fresh lemon juice (for glaze): Sharp, tangy acidity draws out the best in both the scone and glaze.
How to Make Lemon Raspberry Scones
Step 1: Prep Your Baking Station
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Getting everything set up early ensures your cold butter stays cold, which is the secret to that irresistible, flaky scone texture. Routine, yes, but essential for bakery-level Lemon Raspberry Scones!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This even distribution helps every bite taste balanced and stops any little pockets of baking powder from sneaking in.
Step 3: Cut in the Butter
Add the cold, cubed butter to your dry mix. Use a pastry cutter, two forks, or your fingertips to work the butter in until your mixture looks like coarse crumbs—with pea-sized bits. The goal? Little butter pockets that create tender, layered Lemon Raspberry Scones as they bake.
Step 4: Combine Wet Ingredients
In a small separate bowl, whisk together the heavy cream, egg, vanilla extract, and vibrant lemon zest. This fragrant blend will infuse the dough with moisture and a citrusy punch, perfectly complementing the sweet-tart berries later on.
Step 5: Bring the Dough Together
Pour the wet ingredients into the dry, then gently stir just until a rough, shaggy dough forms. Avoid overmixing! The trick to truly tender scones is leaving a few streaks of flour—just enough so it mostly clumps together.
Step 6: Add the Raspberries
Carefully fold in the raspberries. If you’re using frozen berries, toss them in straight from the freezer to keep them intact and prevent a mushy dough. Whether fresh or frozen, the goal is gentle mixing so you get distinct pops of berry in every scone.
Step 7: Shape and Cut the Dough
Tip the dough onto a lightly floured surface and shape it—delicately!—into a 1-inch thick disc. Use a sharp knife or bench scraper to cut it into 8 even wedges. This helps your Lemon Raspberry Scones bake up into perfect, rustic triangles.
Step 8: Bake to Perfection
Arrange the wedges on your prepared sheet, giving them a bit of space to rise. Brush the tops with a little extra heavy cream for a glossy, golden finish. Bake for 18-22 minutes until the edges are beautifully browned and the centers are cooked through. Your kitchen will smell like a sunlit summer morning!
Step 9: Glaze and Enjoy
Let the scones cool slightly before whisking up your lemon glaze (just powdered sugar and fresh lemon juice). Drizzle generously over each wedge. The glaze brings a final pop of tang and sweetness, perfectly rounding out your Lemon Raspberry Scones experience.
How to Serve Lemon Raspberry Scones
Garnishes
Try dusting your scones with a sprinkle of extra lemon zest or a few additional fresh raspberries for a stunning and inviting plate. A light snow of powdered sugar or even a couple of edible flowers adds that fairytale touch for brunch spreads.
Side Dishes
For a full breakfast or brunch, serve Lemon Raspberry Scones with clotted cream or whipped mascarpone, plus a side of fresh fruit. Pair them with a strong black tea, a frothy cappuccino, or, for a special treat, a mimosa! Their brightness complements eggs, yogurt, or even just a pat of butter melting atop a warm scone.
Creative Ways to Present
Transform your scones into a centerpiece by piling them high on a tiered cake stand, or wrap them individually in parchment with a colorful ribbon for brunch party favors. You can also prepare mini Lemon Raspberry Scones for tea parties or special occasions—the same magic, perfectly portioned.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Scones in an airtight container at room temperature for up to 2 days. If you want to preserve their moisture and texture, add a piece of parchment or waxed paper between layers, especially if you’ve added glaze.
Freezing
Once fully cooled (skip the glaze for now), arrange scones in a single layer in a freezer-safe bag or container. They’ll keep well for up to 2 months. Reheat directly from frozen, then add the lemon glaze—just like fresh baked!
Reheating
To revive that just-baked warmth, pop individual scones in a 325°F oven for 8-10 minutes, or zap them in the microwave for about 20 seconds. If glazing after reheating, wait a minute so the glaze sets nicely and doesn’t melt away.
FAQs
Can I use frozen raspberries for Lemon Raspberry Scones?
Absolutely—just toss them in frozen. This prevents the dough from turning wet and streaky, and keeps your berries whole for juicy surprises in every bite.
What if I don’t have heavy cream?
You can substitute with full-fat milk or half-and-half, but your scones may be ever so slightly less rich. The results will still be deliciously tender and moist!
How do I prevent my scones from being tough?
The key is minimal handling: mix just until the dough comes together and gently shape without overworking. Cold butter and cream also help keep the crumb soft and flaky.
Can I make Lemon Raspberry Scones gluten-free?
Yes! Swap all-purpose flour for your favorite gluten-free blend (ideally one with xanthan gum). Expect minor tweaks in texture, but the flavors will still shine.
Why did my scones spread too much in the oven?
Warm dough or too much liquid can cause scones to spread. Make sure your butter and cream are cold, don’t overmix, and chill the cut wedges briefly if your kitchen is warm before baking.
Final Thoughts
If you adore a bakery treat that’s vibrant, buttery, and just sweet enough, you’ll fall for these Lemon Raspberry Scones. They’re easy enough for a weekday breakfast, but special enough for celebrations. Give this sunny recipe a try—it just might become your new comfort baking ritual.
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Lemon Raspberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Scones are a delightful treat, perfect for a leisurely breakfast or a cozy afternoon snack. The tender scones bursting with juicy raspberries and zesty lemon flavor, topped with a sweet lemon glaze, are sure to impress your taste buds.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (or frozen, unthawed)
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs. In a small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. Combine wet and dry ingredients, then gently stir until just combined. Fold in the raspberries.
- Shape and bake: Turn the dough onto a floured surface, shape into a disc, cut into wedges, and place on the baking sheet. Brush with heavy cream and bake for 18–22 minutes until golden brown.
- Add glaze: Let the scones cool slightly, then drizzle with lemon glaze.
Notes
- If using frozen raspberries, do not thaw to prevent the dough from becoming too wet.
- You can substitute the raspberries with blueberries or blackberries.
- Best enjoyed the day they’re baked but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 17g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
