Lemon Raspberry Scones

Lemon raspberry scones bring me back to the first sunny spring morning when I wanted to bake something that felt bright and cheerful because I was craving a sweet treat that tasted like sunshine on a plate. I still remember how the lemon zest filled the kitchen with its fresh, citrusy scent while the juicy raspberries added the perfect pop of color and I knew I had created something special even before the first bite.

Now, whenever I want to impress guests or make an ordinary morning feel like a little celebration, I turn to this recipe because the scones come out so fluffy and golden every time. I love drizzling them with a simple lemon glaze and seeing the way the raspberries peek through each soft, buttery layer because they make the scones look almost too pretty to eat — almost!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the tender base of the scones.
• Sugar – Adds sweetness and a delicate crisp edge.
• Baking powder – Helps the scones rise and stay light.
• Salt – Enhances the lemon and berry flavors.
• Unsalted butter – Keeps the scones flaky and rich.
• Heavy cream – Adds moisture and a soft crumb.
• Egg – Helps bind the dough and gives structure.
• Fresh lemon zest – Brightens the flavor and makes each bite zesty.
• Fresh raspberries – Bring juicy bursts and vibrant color.
• Powdered sugar – For a smooth, sweet glaze.
• Lemon juice – Adds tartness and flavor to the glaze.

Tools You’ll Need

• Mixing bowls – To combine the dry and wet ingredients separately.
• Whisk – For blending everything evenly and lightly.
• Pastry cutter or fork – To cut the butter into the flour until crumbly.
• Spatula – For gently folding in the raspberries.
• Baking sheet – Perfect for baking the scones evenly.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Zester – To get that fresh, fragrant lemon zest.
• Cooling rack – So the scones cool properly without becoming soggy.

Instructions

Step 1

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to get everything ready.

Step 2

In a large bowl, I whisk together the flour, sugar, baking powder, salt, and lemon zest until evenly combined.

Step 3

I add the cold, cubed butter and use a pastry cutter or fork to work it in until the mixture looks like coarse crumbs.

Step 4

In a small bowl, I whisk together the heavy cream and egg until smooth.

Step 5

I pour the cream mixture into the dry ingredients and gently mix until just combined, being careful not to overwork the dough.

Step 6

I very gently fold in the raspberries, trying not to crush them too much so they stay whole and pretty.

Step 7

I transfer the dough to a floured surface, pat it into a rectangle about 1 inch thick, and cut into squares or triangles.

Step 8

I place the scones on the prepared baking sheet and bake for about 15 to 18 minutes, until golden brown on top.

Step 9

While the scones cool slightly on a rack, I whisk together powdered sugar and lemon juice to make a glaze, then drizzle it over each warm scone.

Tips

For extra flavor, I sometimes add a bit of almond extract to the dough. You can also freeze the shaped scones before baking and bake them straight from the freezer when needed. If you want an extra golden top, brush the scones with a bit of cream before baking.

Ways to Serve

I love serving these lemon raspberry scones warm with a little extra butter or a dollop of clotted cream. They’re perfect with a cup of tea or a glass of iced lemonade on a sunny afternoon. You can also pack them into a brunch basket or picnic for a sweet, portable treat.

Frequently Asked Questions

Can I use frozen raspberries for lemon raspberry scones?

Yes! Just add them straight from the freezer to avoid too much bleeding into the dough.

How do I store lemon raspberry scones?

Keep them in an airtight container at room temperature for two days, or freeze for up to two months.

Can I make the dough ahead of time?

Definitely! Shape the scones and refrigerate overnight, then bake fresh in the morning.

See You in the Kitchen

I hope you give these lemon raspberry scones a try! They’re one of my favorite ways to brighten any morning or make a brunch extra special, and I can’t wait to hear how you enjoy them. Please share your creations or any fun twists you try! And if you love this recipe, save it for your next cozy baking day or spring gathering.

Happy Cooking!

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