Lemon Raspberry Scones
These Lemon Raspberry Scones are the perfect balance of tangy lemon and sweet, juicy raspberries. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these scones are buttery, tender, and bursting with fresh flavors. Topped with a sweet lemon glaze, they’re a bakery-style treat you can easily make at home.
In our household, weekend mornings often mean special breakfasts, and these Lemon Raspberry Scones have quickly become a favorite. My husband loves the bright burst of flavor from the raspberries, and the lemony glaze adds the perfect touch of sweetness. We usually sit around the kitchen table, savoring them with a cup of coffee or tea, and the kids love helping drizzle the glaze over the top. It’s become a cherished weekend tradition that we all look forward to!
Why You’ll Love Lemon Raspberry Scones
•Fresh and Zesty: The combination of lemon zest and fresh raspberries gives these scones a vibrant, refreshing flavor.
•Easy to Make: Simple ingredients and minimal prep time make this recipe a breeze.
•Perfect for Any Occasion: Ideal for breakfast, brunch, or an afternoon snack with tea or coffee.
•Bakery-Quality at Home: Impress your family or guests with these delicious, homemade scones that taste like they came straight from a bakery.
Ingredients Notes for Lemon Raspberry Scones
•Lemon Zest: Adds a bright citrus flavor that complements the raspberries perfectly.
•Fresh Raspberries: Juicy and sweet, they add a pop of color and flavor to each bite.
•Heavy Cream: Creates a rich, tender crumb in the scones.
•Cold Butter: Using cold butter ensures the scones have that flaky, buttery texture.
•Lemon Glaze: A simple mixture of lemon juice and powdered sugar adds a sweet, tangy finish.
Recipe Steps for Lemon Raspberry Scones
Step 1: Prepare the Dough
1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2.In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
3.Cut 1/2 cup cold, unsalted butter into small cubes and work it into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4.Stir in the zest of 1 lemon and gently fold in 1 cup fresh raspberries.
Step 2: Add the Wet Ingredients
5.In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract.
6.Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix.
Step 3: Shape the Scones
7.Turn the dough out onto a lightly floured surface and gently press it into an 8-inch circle.
8.Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9.Brush the tops of the scones with a little heavy cream for a golden finish.
Step 4: Bake the Scones
10.Bake for 15–18 minutes or until the scones are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 5: Make the Lemon Glaze
11.While the scones are cooling, whisk together 1/2 cup powdered sugar and 2 tablespoons fresh lemon juice to create a smooth glaze.
12.Drizzle the lemon glaze over the cooled scones.
Storage Options
•Room Temperature: Store in an airtight container for up to 2 days.
•Refrigerate: Keep in the fridge for up to 5 days. Simply warm them up before serving.
•Freeze: These scones freeze beautifully. Store them in an airtight container or freezer bag for up to 3 months.
Lemon Raspberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup heavy cream plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries or frozen, thawed and drained
- For the Glaze optional:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
- Form the Dough: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the raspberries, being careful not to crush them.
- Shape the Scones: Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter for round scones.
- Bake: Place the scones on the prepared baking sheet. Brush the tops with a little heavy cream for a golden finish. Bake for 20-25 minutes, or until the scones are lightly golden on top.
- Prepare the Glaze (optional): While the scones are baking, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Cool and Glaze: Allow the scones to cool on a wire rack for a few minutes. Drizzle or brush the glaze over the scones while they are still warm.
