Name: Lemon Raspberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2.5 cups all-purpose flour; 0.5 cup granulated sugar; 2.5 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup cold unsalted butter, cut into cubes; 0.5 cup fresh raspberries; 0.75 cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1 cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon milk

Oh, these Lemon Raspberry scones! I swear, every time I make them, it feels like I’m bottling up a little bit of sunshine. They’re just that bright and cheerful. You know, there are some recipes you stumble upon, and then there are the ones that become instant classics in your home. This is absolutely one of those. I remember the first time I pulled them out of the oven – the aroma of fresh lemon zest mingling with the sweet tang of raspberries was intoxicating. My kids, who can sometimes be a little picky, practically swarmed the kitchen. They disappeared in minutes! Compared to a complicated cake or a fussy pastry, these lemon raspberry scones are like a warm hug on a plate. They’re the perfect little indulgence without being too much, and honestly, they make even a regular Tuesday morning feel a bit special. If you’ve ever loved a good blueberry muffin, but wanted something a bit more refined, a bit more *zingy*, then you’re going to adore these.

What is a lemon raspberry scones?

So, what exactly are these delightful little things? Think of them as a slightly richer, more flavorful cousin to your everyday biscuit. They’re a quick bread, meaning you don’t need any yeast or long rising times. At their heart, they’re a tender, crumbly baked good, usually shaped into wedges or rounds, and they’re absolutely *loaded* with bright, fresh lemon flavor and bursts of sweet-tart raspberries. The texture is crucial here – you want them to be tender, almost melt-in-your-mouth, with just a hint of chewiness. They’re not meant to be dense or heavy. They’re light, airy, and absolutely bursting with goodness. The name itself, “Lemon Raspberry Scones,” perfectly captures their essence: the vibrant citrus notes of lemon paired with the juicy sweetness of fresh raspberries, all baked into that classic scone shape. It’s simple, it’s elegant, and it’s utterly delicious.

Why you’ll love this recipe?

There are so many reasons why this particular lemon raspberry scone recipe has earned a permanent spot in my baking rotation, and I just know you’re going to feel the same way. First off, the flavor is just phenomenal. The lemon zest isn’t just a whisper; it’s a full-on, wake-you-up-and-make-you-smile flavor that dances with the sweet, slightly tart burst of fresh raspberries. It’s the perfect balance – not too sweet, not too sour, just pure, delicious harmony. And honestly, the simplicity of this recipe is a huge win for me. Even on a busy weekend morning when I’m juggling a million things, I can whip these up in no time. They come together so quickly, and the minimal effort required is rewarded with such an impressive result. You’d think something this delicious would be complicated, but trust me, it’s surprisingly easy.

Plus, they’re incredibly cost-effective! Most of the ingredients are pantry staples, and the fresh ingredients like lemon and raspberries are readily available without breaking the bank, especially when they’re in season. And let’s talk versatility! These aren’t just for breakfast, although they are *divine* with a cup of coffee. They make a fantastic addition to a brunch spread, a lovely afternoon treat with tea, or even a light, satisfying dessert. What I love most about these lemon raspberry scones is that they feel a little bit fancy, a little bit special, but they’re so approachable. They’re the kind of bake that makes people think you spent hours in the kitchen, when in reality, you probably just needed about 20 minutes of active prep time. They’re a true crowd-pleaser, and they’ve been a hit with everyone from my own family to friends I’ve served them to at parties.

How do I make lemon raspberry scones?

Quick Overview

This recipe is all about speed and flavor. We’re talking about mixing your dry ingredients, gently incorporating your wet ingredients until just combined, folding in those lovely raspberries, shaping, and then baking to golden perfection. The key is minimal handling to keep the scones tender. We’ll finish them off with a bright, simple lemon glaze that ties everything together. It’s truly a straightforward process, designed to give you maximum deliciousness with minimum fuss, making them perfect for any occasion when you need a little sweet treat.

Ingredients

For the Main Batter:

All-purpose flour: 2 ½ cups. I always use a good quality all-purpose flour. If you’re feeling adventurous, you can try a pastry flour for an even more tender crumb, but regular all-purpose works beautifully. Just make sure it’s spooned and leveled, not scooped, to avoid dry scones.

Granulated sugar: ½ cup. This adds just the right amount of sweetness without making them overly sugary. You can reduce it by a tablespoon or two if you prefer a less sweet scone, especially if your raspberries are very ripe.

Baking powder: 2 ½ teaspoons. This is our leavening agent, ensuring those lovely, fluffy scones. Don’t skimp on this or use old baking powder – it makes a huge difference!

Salt: ½ teaspoon. Salt is crucial for balancing sweetness and enhancing all the other flavors. Don’t skip it!

Cold unsalted butter: ½ cup (1 stick), cut into small cubes. This is non-negotiable! Cold butter is key to flaky scones. I like to freeze my butter for about 15-20 minutes before cubing it. It makes it super easy to cut in.

Large eggs: 1 large egg, plus 1 egg yolk. The whole egg provides structure and richness, while the extra yolk adds incredible tenderness and a lovely golden hue. Make sure they’re cold too!

Heavy cream or buttermilk: ½ cup. This is what brings it all together. Heavy cream makes for incredibly rich and tender scones, while buttermilk adds a slight tang that complements the lemon beautifully. I’ve tested both, and honestly, you can’t go wrong with either. If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.

Lemon zest: 1 tablespoon. This is where the main lemon flavor comes from! Use a microplane for the finest zest, which distributes the oils evenly. Make sure to only get the yellow part, not the bitter white pith.

For the Filling:

Fresh raspberries: 1 cup. You can use frozen raspberries too, but be sure to toss them with a tablespoon of flour before adding them to the batter to help prevent them from bleeding too much. Fresh ones give the best texture and flavor burst.

Lemon juice: 1 tablespoon. A little extra lemon juice in the batter itself adds another layer of citrusy brightness.

For the Glaze:

Powdered sugar: 1 cup. Sifted to ensure a smooth, lump-free glaze. This is the base of our sweet topping.

Lemon juice: 2-3 tablespoons. Adjust to your desired consistency and tanginess. Start with 2 tablespoons and add more if needed. You can also use milk for a less tart glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to 400°F (200°C). It’s crucial to have your oven nice and hot when the scones go in for that initial rise. Line a baking sheet with parchment paper. This prevents sticking and makes for super easy cleanup, which is always a win in my book. If you don’t have parchment, you can lightly grease your baking sheet, but parchment is definitely my preference for an even bake.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Give it a good whisk until everything is well combined. This ensures the leavening agent and salt are evenly distributed, which means your scones will rise evenly. I usually give it a good 30 seconds or so of vigorous whisking. It’s a simple step, but so important!

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the cold egg, egg yolk, heavy cream (or buttermilk), and lemon zest. Whisk until everything is just combined. You don’t want to over-whisk here; just enough to break up the egg and blend it with the cream and zest. Make sure your cream or buttermilk is nice and cold, just like your butter.

Step 4: Combine

Now, add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or two forks, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. This is what creates those lovely flaky layers in your scones. Then, pour the wet ingredients into the dry ingredients. Use a fork or a spatula to gently mix everything together until *just* combined. It’s important not to overmix here! A slightly shaggy dough is exactly what you want. Overmixing develops the gluten too much, leading to tough scones.

Step 5: Prepare Filling

Gently fold in the fresh raspberries and the tablespoon of lemon juice. Again, be gentle! You don’t want to crush the raspberries too much, as they’ll bleed color into the dough. Just a few quick folds to distribute them evenly throughout the dough.

Step 6: Layer & Swirl

Turn the dough out onto a lightly floured surface. Gently pat it into a disk about ¾ inch thick. You can either cut this disk into 8 wedges like a pizza, or you can fold it over a couple of times (like you would for a biscuit) to create even more flaky layers. If you’re folding, pat it back into a ¾ inch thick rectangle, then cut into squares or wedges. I find the folding method gives an extra nice texture.

Step 7: Bake

Carefully transfer the shaped scones to your prepared baking sheet. Make sure they aren’t touching too much so they bake evenly. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Ovens can vary, so keep an eye on them. If they start to brown too quickly, you can tent them loosely with foil.

Step 8: Cool & Glaze

Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool further. You want them to be mostly cool before glazing, otherwise, the glaze will just melt right off. For the glaze, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the scones but thin enough to drip appealingly.

Step 9: Slice & Serve

Once the glaze has set slightly, slice your lemon raspberry scones into desired portions (if you cut them into wedges earlier, they’re already there!). They are absolutely best served warm, but they are also delicious at room temperature. The glaze adds that perfect sweet and tangy finish. Enjoy every bite!

What to Serve It With

These lemon raspberry scones are so versatile, they truly fit into any part of your day! For a classic breakfast, pair them with a steaming mug of your favorite coffee or a bright cup of black tea. The lemon and raspberry flavors just sing alongside a good brew. The golden, slightly crisp exterior and tender interior are just what you need to start the day right. For a more elaborate brunch spread, these scones are an absolute showstopper. Serve them alongside fresh Fruit Salad, perhaps some scrambled eggs or a quiche, and maybe even a mimosa. Their bright flavors cut through richer dishes beautifully. The elegant look of the glaze makes them feel perfectly at home on a brunch table.

As a dessert, they’re a lighter option than a heavy cake. Serve them with a dollop of freshly whipped cream or a small scoop of vanilla bean Ice Cream. The contrast of warm scone and cold cream or ice cream is divine. For a cozy snack any time of day, they’re perfect on their own with a glass of milk or a refreshing iced tea. My own family tradition is to have them with afternoon tea on a Sunday. We’ll make a big batch, and they’re usually gone by the time the sun sets! The subtle sweetness and tartness make them incredibly satisfying without being overwhelming.

Top Tips for Perfecting Your Lemon Raspberry Scones

Over the years, I’ve learned a few little tricks that I think really elevate these lemon raspberry scones from good to absolutely spectacular. First, when it comes to the lemon zest, don’t underestimate its power! Using a microplane to get a really fine zest ensures you’re releasing all those aromatic oils from the lemon peel. It makes a world of difference in the intensity of that bright, sunny lemon flavor. And speaking of zest, make sure you’re only zesting the yellow part – that white pith underneath is quite bitter and can throw off the delicate balance of flavors.

For the raspberries, whether fresh or frozen, I always give them a light toss in a tablespoon of flour before folding them into the batter. This isn’t just for frozen berries, although it’s more critical there to absorb excess moisture and prevent bleeding. For fresh berries, it helps them hold their shape a little better and prevents them from sinking to the bottom of the scone. It’s a small step, but I’ve found it really helps with consistency.

When it comes to mixing, the golden rule for scones is: do not overmix! Seriously, it’s the most common mistake and leads to tough, dry scones. As soon as the wet and dry ingredients are *just* combined and you have a shaggy dough, stop mixing. A few dry bits of flour are totally fine; they’ll incorporate during baking. The same goes for folding in the raspberries – be gentle. You want bursts of flavor, not a pink, muddy dough.

If you’re feeling creative with the swirl, you can try folding the dough over itself a couple of times before cutting into wedges. This creates extra layers and a more crumbly, biscuit-like texture, which I absolutely adore. Just pat it into a rectangle, fold it in half, pat again, fold again, and then cut. It’s a little extra step that yields fantastic results. And for the glaze, the key is consistency. You want it thick enough to coat but thin enough to drizzle. If it’s too thick, add lemon juice a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar. Don’t be afraid to play around with it until it’s just right for you!

Storing and Reheating Tips

These lemon raspberry scones are absolutely at their best when they’re fresh, ideally enjoyed the same day they’re baked. However, they do store quite well, so you don’t have to worry about leftovers going to waste. For room temperature storage, once they’ve completely cooled (this is important, as residual heat can cause condensation and make them soggy), I like to store them in an airtight container. They’ll stay good for about 1-2 days. If your kitchen is particularly warm or humid, or if you’ve got a glaze on them that could melt, popping them into the fridge is a good idea.

For refrigerator storage, make sure they are in a good airtight container or wrapped tightly in plastic wrap. They’ll maintain their quality for about 3-4 days in the fridge. When you’re ready to enjoy them again, they’re delicious at room temperature, but if you prefer them warm, you can gently reheat them. A quick 10-15 seconds in the microwave on a low setting or a few minutes in a low oven (around 300°F/150°C) will do the trick and bring back some of that fresh-baked tenderness. Be careful not to overheat them, or they can become dry.

Freezing is a fantastic option if you want to have these on hand for whenever a craving strikes. Once the scones are completely cool, you can either freeze them whole or cut into wedges. Wrap each scone very tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature, or thaw them in the refrigerator overnight. You can then reheat them as mentioned above if you like them warm. I often bake a double batch and freeze half for busy mornings – it’s a lifesaver!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve experimented with gluten-free flour blends, and a good quality 1:1 gluten-free baking flour (one that contains xanthan gum) usually works well. You’ll likely need a little more liquid, as gluten-free flours can be a bit more absorbent. Start with the recommended amount of liquid and add a tablespoon at a time until the dough comes together into a slightly shaggy but cohesive mass. The texture might be slightly different – perhaps a little denser – but the flavor will still be wonderful. Make sure to use cold butter and don’t overmix, as gluten-free doughs can also become tough if handled too much.

Do I need to peel the zucchini?

Wait, zucchini? Oh, I think there might be a mix-up! This recipe is for Lemon Raspberry Scones, and it doesn’t actually call for zucchini. I sometimes use zucchini in muffins or quick breads for added moisture, but for scones, it’s not a typical ingredient. My apologies if that caused any confusion! We’re focusing on the bright lemon and sweet raspberries here for that perfect scone texture.

Can I make this as muffins instead?

Absolutely! Muffins are a fantastic alternative. The batter consistency is very similar, so you can scoop it directly into well-greased or lined muffin tins. You might want to fill them about two-thirds to three-quarters full. Baking time will likely be a little shorter, usually around 18-22 minutes, so keep an eye on them. You’ll want them to be golden brown and a toothpick inserted into the center should come out clean. The texture will be a bit more cake-like than a traditional scone, but still incredibly delicious with that same lemon raspberry goodness!

How can I adjust the sweetness level?

This recipe is balanced for most palates, but if you prefer less sweet baked goods, you can easily reduce the sugar in the scone batter by 1-2 tablespoons. The raspberries add a natural tartness that balances the sugar nicely. For the glaze, you can also control the sweetness by adjusting the amount of powdered sugar or lemon juice. If you find the glaze too sweet, add a little more lemon juice. If you want it less tart, use milk instead of lemon juice, or add a touch more powdered sugar. You could also opt for a simple dusting of powdered sugar instead of a full glaze for a lighter touch of sweetness.

What can I use instead of the glaze?

The glaze is lovely, but not essential! If you prefer something different or want to keep it simpler, you have a few great options. You can simply dust the cooled scones with a light layer of powdered sugar using a fine-mesh sieve – it gives a pretty finish and a hint of sweetness without being too much. Another idea is to brush them with a little melted butter and then dip them in coarse turbinado sugar for a delightful crunch and sparkle. You could also serve them with a side of clotted cream, whipped cream, or even a spoonful of your favorite jam for dipping.

Final Thoughts

So there you have it – my absolutely cherished recipe for Lemon Raspberry Scones. I truly hope you give these a try because they represent everything I love about home baking: bright, cheerful flavors, a simple process that delivers incredible results, and that wonderful feeling of sharing something truly delicious with the people you care about. They’re perfect for those moments when you need a little pick-me-up, a special treat for guests, or just a reason to enjoy your morning coffee a little bit more. The combination of tart raspberries and zesty lemon is just irresistible, and the tender, crumbly scone itself is a dream.

If you find yourself falling in love with this flavor combination, you might also enjoy my recipe for Lemon Raspberry Muffins or my Easy Raspberry Loaf Cake, which use some of the same bright flavors. They’re all about bringing a little sunshine into your kitchen! Don’t be afraid to experiment a little – baking is all about creating joy. I can’t wait to hear how your lemon raspberry scones turn out! Please feel free to leave a comment below and share your own experiences, tips, or any variations you tried. Happy baking, my friends!