If there’s ever been a breakfast treat that feels like pure sunshine on a plate, it has to be Lemon Raspberry Scones. Imagine the bright zing of lemon dancing with sweet, juicy raspberries, all tucked into a tender, buttery pastry—heavenly with a cup of coffee or tea! These scones strike the perfect balance between vibrant flavor and crumbly, melt-in-your-mouth texture, making them a must-bake for lazy weekend mornings, elegant brunches, or just because you deserve something truly delicious. Get ready to fall in love with every tangy, berry-studded bite.
Ingredients You’ll Need
Baking up Lemon Raspberry Scones couldn’t be simpler, and each ingredient plays its own special role in making these scones irresistibly good. Let’s break down what you’ll need and why it matters for that incredible flavor and fluffy texture.
- All-purpose flour: Provides the structure for scones—don’t overmix for the best crumb!
- Granulated sugar: Adds just enough sweetness to let the fruit flavors shine.
- Baking powder: Gives your scones their beautiful, lofty rise.
- Salt: Enhances the lemon and berry flavors, making the whole scone pop.
- Lemon zest: Packs in natural lemon oil for a bright, zesty aroma and flavor.
- Cold unsalted butter, cubed: The secret to tender, flaky layers—keep it chilly!
- Heavy cream: Adds richness and moisture, keeping the crumb soft and plush.
- Large egg: Helps bind the dough and ensures golden color.
- Vanilla extract: Infuses warmth and depth that rounds out the lemony tang.
- Fresh raspberries: Bursts of juicy sweetness and beautiful color—we eat with our eyes first!
- Coarse sugar for topping: Lends a delicate crunch and sparkle (totally optional but highly recommended).
- Optional glaze (powdered sugar + lemon juice): For an extra hit of citrusy sweetness and a gorgeous finish.
How to Make Lemon Raspberry Scones
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper—this not only helps prevent sticking but makes cleanup a total breeze. Trust me, you’ll thank yourself later!
Step 2: Combine the Dry Ingredients
In a big mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and that vibrant lemon zest. Giving the lemon zest a little rub into the flour can help release all its citrusy oils for maximum flavor.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mix. Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse, pebbly crumbs—those little butter pieces are going to create the flakiest Lemon Raspberry Scones ever!
Step 4: Mix the Wet Ingredients
In a smaller bowl, whisk together the heavy cream, large egg, and fragrant vanilla extract until smooth. This trio brings richness and helps bind the dough together.
Step 5: Bring It All Together
Pour the wet ingredients over the dry mixture. Gently stir with a wooden spoon or spatula just until a shaggy dough forms—don’t worry if it’s a bit messy, that’s ideal for tender scones.
Step 6: Add the Raspberries
Carefully fold in the raspberries, trying not to crush them too much (a few streaks of pink are totally fine and oh-so-pretty in the final bake). If you’re using frozen raspberries, add them straight from the freezer to keep bleeding to a minimum.
Step 7: Shape and Cut the Scones
Tip the dough out onto a lightly floured surface, then pat and shape it into a 1-inch thick round. Use a sharp knife or bench scraper to cut the round into 8 even wedges for perfectly portioned Lemon Raspberry Scones.
Step 8: Top and Bake
Place the wedges on your prepared baking sheet, leaving a little space between each. Brush the tops with a little extra heavy cream and add a sprinkle of coarse sugar for that irresistible golden crunch. Slide the scones into the oven and bake for 18–20 minutes until they are puffed, golden, and your kitchen smells like a bakery.
Step 9: Cool and Glaze (Optional)
Once your scones are out of the oven, let them cool slightly. If you crave a little extra sweetness and zing, whisk together powdered sugar and lemon juice to make a simple glaze, then drizzle it generously over the warm scones for the perfect finishing touch.
How to Serve Lemon Raspberry Scones
Garnishes
Dress up your Lemon Raspberry Scones with a cascade of fresh raspberries, a sprinkle of extra lemon zest, or a dusting of powdered sugar just before serving. The optional lemon glaze not only looks gorgeous but adds a sweet, tangy flourish that makes the scones taste even more special.
Side Dishes
Pair your scones with a dollop of clotted cream, a swipe of good-quality butter, or a spoonful of raspberry jam. These scones also go beautifully with a simple fruit salad or yogurt parfait, making them ideal for brunch spreads alongside coffee, tea, or even a glass of sparkling mimosa.
Creative Ways to Present
Try stacking the scones in a rustic basket lined with a linen napkin for a cozy breakfast-in-bed vibe. For gatherings, arrange them in a circle on a cake stand with scattered lemon slices and extra berries. Mini scones are a great bite-sized option for brunch buffets or baby showers, too!
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Raspberry Scones fresh and tender, store any leftovers in an airtight container at room temperature for up to 2 days. If it’s especially humid, pop them in the fridge and let them come to room temp before enjoying.
Freezing
Yes, you can absolutely freeze Lemon Raspberry Scones! Wrap completely cooled scones individually in plastic wrap, then seal in a freezer bag for up to 3 months. Thaw overnight on the counter or give them a gentle reheat before serving.
Reheating
For that “just baked” experience, warm scones in a 325°F oven for 8-10 minutes or zap them briefly in the microwave. If glazed, add the sweet drizzle after reheating, so it stays glossy and fresh.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well—just add them straight from the freezer to prevent too much color bleeding into the dough and avoid thawing as they can get mushy.
Why does the butter need to be cold?
Cold butter creates tiny pockets as it melts during baking, ensuring your Lemon Raspberry Scones turn out extra flaky and tender. If possible, freeze the butter for 10-15 minutes before cubing for the best texture.
What if I don’t have heavy cream?
If you’re out of heavy cream, you can substitute with full-fat milk, though the scones will be a touch less rich. Buttermilk also works and adds a pleasant tang.
How do I prevent overmixing the dough?
Gently stir just until the dough comes together—don’t worry about a few dry patches. Overmixing develops gluten and can make scones tough instead of light and tender.
Can I make the dough ahead of time?
Yes! Shape your scones and place them on the baking sheet, then refrigerate (covered) overnight. Bake them straight from the fridge in the morning for fresh, warm Lemon Raspberry Scones in just 20 minutes.
Final Thoughts
These Lemon Raspberry Scones are sunshine and sweetness all in one bite—easy enough for a weekday, yet special enough for a celebration. I hope you give this recipe a try soon and share it with people you love; there’s just something magical about homemade scones, especially when they star lemon and fresh raspberries. Happy baking!
