Bright, zesty, and bursting with berry flavor, these Lemon Raspberry Scones are a total joy to bake and even more delightful to eat. They’re the perfect marriage of tart lemon and sweet raspberries, all wrapped up in a tender, flaky pastry that’s just the right touch for cozy mornings or celebratory brunches. Whether you’re a scone enthusiast or just love a good homemade treat with your morning coffee, this recipe brings out the best in simple ingredients and guarantees a bakery-worthy result every time.

Lemon Raspberry Scones Recipe - Recipe Image

Ingredients You’ll Need

Every item in this recipe is chosen to highlight the signature flavor, texture, and freshness that make these Lemon Raspberry Scones so unforgettable. The ingredient list is short but each plays a crucial role in the perfect crumb and vibrant taste you’ll enjoy with every bite.

All-purpose flour: The sturdy base for scones that provides structure without being dense.
Granulated sugar: Adds essential sweetness and balances the tartness of the raspberries and lemon.
Baking powder: This gives your scones their lofty, tender texture.
Salt: Just half a teaspoon intensifies all the other flavors—don’t skip it!
Cold unsalted butter (cubed): The secret to flaky layers—work quickly and keep it chilly.
Lemon zest: Packs a huge punch of citrusy aroma, making the lemon flavor really sing.
Fresh raspberries: The star of the show—these add pops of color and bursts of juicy sweetness.
Heavy cream: Makes the dough rich and keeps the texture moist; also perfect for brushing the tops.
Large egg: Helps bind the dough and adds a golden richness.
Vanilla extract: Adds warmth and background depth to the flavor profile.
Lemon juice: Boosts the tart lemon notes for a summery lift.
Coarse sugar: Sprinkled on top for irresistible crunch and sparkle after baking.

How to Make Lemon Raspberry Scones

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 400°F (200°C) to ensure even baking right from the start. Line your baking sheet with parchment paper—this will make cleanup a breeze and help prevent sticking so your Lemon Raspberry Scones come off easily and perfectly golden underneath.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step is key for evenly distributing the leavening ingredients throughout the dough, so every scone bakes up fluffy and tender.

Step 3: Cut in the Butter

Add the cold, cubed unsalted butter into the flour mixture. Use a pastry cutter or your fingertips to blend until the mix looks like coarse crumbs with a few larger bits of butter. This is essential for those flaky, irresistible layers that make scones so special.

Step 4: Add Lemon Zest

Stir in the lemon zest next. It may seem like a small touch, but it infuses the dough with a burst of fresh, lively citrus that sets these scones apart from the rest.

Step 5: Prepare the Wet Ingredients

In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon juice. This creamy mix brings moisture and richness to bind everything together without overworking the dough.

Step 6: Combine Wet and Dry Mixtures

Pour the wet ingredients over your dry mixture. Using a spatula or wooden spoon, stir just until the dough begins to come together—over-mixing can make the scones tough, so gentle is the word here!

Step 7: Fold in the Raspberries

Now it’s time to gently fold in the fresh raspberries. Be careful not to crush them; you want whole berries dotted throughout for the prettiest look and the juiciest bites.

Step 8: Shape and Cut the Dough

Turn the dough out onto a floured surface and gently pat it into a circle about 8 inches wide and 1 inch thick. Cut into 8 wedges, just like slicing a pie. Take your time; the rustic look is what makes scones so inviting!

Step 9: Top and Bake

Arrange the wedges on your prepared baking sheet. Brush the tops with a little extra cream for a golden, shiny finish, then sprinkle generously with coarse sugar for that delightful crackly crust. Bake for 18 to 22 minutes until your Lemon Raspberry Scones are golden brown and cooked all the way through.

Step 10: Cool and (Optional) Glaze

Let the scones cool slightly before serving. For extra sweetness, drizzle with a simple glaze of powdered sugar and lemon juice once they’re completely cool—a final flourish for a bakery-style presentation.

How to Serve Lemon Raspberry Scones

Garnishes

Sometimes, just a little extra touch can make your Lemon Raspberry Scones shine even brighter. Try a dusting of powdered sugar for a soft look, or drizzle with that simple lemon glaze for a glossy, sweet finish. A few fresh raspberries and lemon slices on the plate add color and hint at the scone’s incredible flavors.

Side Dishes

For a truly memorable brunch, set the table with a side of softly whipped cream or crème fraîche—both pair beautifully with the scones’ tart-sweet profile. Fresh fruit salad, a bowl of sweetened Greek yogurt, or even fluffy scrambled eggs transform this treat into a well-rounded meal.

Creative Ways to Present

Think beyond breakfast! Slice the scones in half horizontally and fill them with lemon curd or sweetened mascarpone for a dessert-like twist. Cut small rounds from the dough before baking for mini scones at baby showers or bridal teas. Serve stacked in a pretty basket lined with a linen napkin for irresistible brunch buffet fare.

Lemon Raspberry Scones: Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have Lemon Raspberry Scones left, keep them in an airtight container at room temperature for up to two days. Their texture is best on the first day, but you can still enjoy them later with a quick warm-up.

Freezing

These scones freeze beautifully! After baking and cooling, wrap each scone individually in plastic wrap, then place them all in a freezer bag. They’ll keep for up to two months—just thaw at room temperature when you’re ready for a treat.

Reheating

To bring Lemon Raspberry Scones back to their fresh-baked glory, pop them in a 300°F oven for about 10 minutes. This revives their crisp edges and fluffy interiors perfectly, especially if they’ve been stored or frozen.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! You can absolutely use frozen raspberries in these Lemon Raspberry Scones. Just add them straight from the freezer to the dough—no need to thaw. This helps prevent excess juice from bleeding into the dough.

How do I prevent my scones from spreading too much?

Make sure your butter and cream are nice and cold before mixing. You can also chill the scones on the baking sheet for 10 minutes before baking to help them hold their shape for a higher rise.

What’s the secret to the flakiest scones?

Cold butter is the key! Cutting it in until pea-sized pieces remain creates little pockets of steam as they bake, resulting in those coveted flaky layers in your Lemon Raspberry Scones.

Can I make these scones dairy free?

It’s possible! Substitute the heavy cream for full-fat coconut milk or a thick non-dairy cream substitute, and use a plant-based butter. The texture will be a bit different, but still delicious.

What’s the ideal way to serve Lemon Raspberry Scones for a party?

Arrange them in a tiered cake stand or on a platter lined with fresh lemon leaves and berries. They look gorgeous, invite guests to help themselves, and make for a beautiful centerpiece at any brunch or tea gathering.

Final Thoughts

Lemon Raspberry Scones are the kind of recipe you’ll want to make again and again, whether you’re baking for friends or just treating yourself to a sunshiny start. Give them a try and savor every tender, berry-studded crumb!

Lemon Raspberry Scones Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

Delight your morning with these tender Lemon Raspberry Scones. Bursting with bright flavors of lemon zest and juicy raspberries, these scones are perfect for breakfast or brunch.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Other Ingredients:

6 tablespoons cold unsalted butter (cubed)
1 tablespoon lemon zest
1/2 cup fresh raspberries
2/3 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
Coarse sugar for sprinkling

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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, and salt.
Add Butter and Zest: Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Stir in the lemon zest.
Prepare Wet Ingredients: In a small bowl, whisk together the cream, egg, vanilla, and lemon juice.
Combine and Shape: Pour the wet ingredients into the flour mixture and stir just until combined. Gently fold in the raspberries. Shape the dough into a circle, cut into wedges, and place on the baking sheet.
Bake: Brush with cream, sprinkle with sugar, and bake for 18-22 minutes until golden.
Cool and Serve: Cool slightly before serving.

Notes

For extra sweetness, drizzle with a simple glaze made of powdered sugar and lemon juice once cooled.
Frozen raspberries can be used, but do not thaw before adding to the dough.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American