Description
Looking for the best lemon raspberry scones recipe? This one is quick, easy, and so fluffy! Perfect for simple brunch ideas or a cozy breakfast, these scones are filled with juicy raspberries and a zesty lemon glaze. They’re one of the best easy baking ideas to impress guests or treat yourself. Save this simple and delicious recipe for your next morning or afternoon tea!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter using pastry cutter or fork until mixture resembles coarse crumbs.
- In another bowl, whisk cream and egg until smooth.
- Combine wet and dry ingredients until just mixed.
- Gently fold in raspberries without crushing them.
- Pat dough into a rectangle and cut into squares or triangles.
- Place on baking sheet and bake for 15–18 minutes until golden.
- Cool slightly, then drizzle with glaze made from powdered sugar and lemon juice.
Notes
- Add almond extract for extra depth.
- Freeze shaped scones before baking for later.
- Brush tops with cream for a golden finish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg