There’s something truly special about baking a batch of scones that fill the kitchen with the scent of lemon zest and warm butter.
These lemon raspberry scones are my go-to when I want something homemade, cozy, and just sweet enough to feel like a treat.
The golden edges, tender crumb, and pockets of juicy raspberries always win me over—and that drizzle of zesty lemon glaze? Absolute magic.
Why I Love This Recipe
Fresh citrus flavor – Lemon zest gives these scones a bright, sunny twist.
Buttery and soft – Tender inside, golden outside, with melt-in-your-mouth texture.
Bursts of berry – Raspberries add natural sweetness and a juicy bite.
Simple ingredients – Pantry staples turn into something special.
Optional glaze – Adds extra shine and tang (but still great without it!).
What You’ll Need (Ingredient Highlights)
All-purpose flour – The base of the scone, giving structure and softness.
Cold unsalted butter – Key for flaky layers and buttery flavor.
Granulated sugar – Just enough to sweeten without overpowering.
Lemon zest – Adds bright, citrusy notes to the dough and glaze.
Heavy cream & egg – For rich moisture and tender texture.
Raspberries – Fresh or thawed frozen, they bring juicy bursts to every bite.
Powdered sugar & lemon juice – If using the glaze, they create a tangy finish.
Pro Tips Before You Start
Keep butter cold – Cold butter = flaky scones. Chill again before baking if needed.
Handle dough gently – Overmixing leads to tough scones. Stop when it just comes together.
Flour the surface – Prevent sticking when shaping and cutting.
Use fresh zest – It makes a big difference in brightness.
Don’t overbake – Remove from the oven once golden, not browned.
How to Make Lemon Raspberry Scones
Step 1: Prep the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Cut in the Butter
Add cold, cubed butter and cut it into the dry mix using a pastry cutter or your fingers until it resembles coarse crumbs.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest.
Step 5: Make the Dough
Pour the wet mixture into the dry ingredients.
Stir gently until just combined, then carefully fold in the raspberries.
Step 6: Shape the Scones
Transfer dough onto a floured surface. Gently pat into a 1-inch thick circle and cut into 8 wedges or use a round cutter for classic scone shapes.
Step 7: Bake
Place scones on the prepared baking sheet.
Brush the tops with a bit of heavy cream and bake for 20–25 minutes, until lightly golden.
Step 8: Make the Glaze (Optional)
While baking, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Step 9: Cool and Glaze
Let the scones cool on a wire rack for a few minutes.
Drizzle glaze over while still slightly warm.
What to Serve It With
Hot tea, especially Earl Grey or chamomile
A cappuccino or latte for breakfast vibes
Clotted cream or lemon curd for extra indulgence
A bowl of yogurt and fresh berries
A light brunch spread with fruit and cheese
Variations / Substitutions
Swap berries – Try blueberries or chopped strawberries instead of raspberries.
Add nuts – A handful of chopped almonds or pistachios adds crunch.
Make it dairy-free – Use coconut cream and vegan butter substitutes.
Use orange zest – For a warmer, slightly sweeter citrus twist.
Add white chocolate chips – They pair beautifully with raspberries.
Storage & Leftovers
Room Temp – Store in an airtight container for up to 2 days.
Fridge – Keep refrigerated for up to 5 days, reheat slightly before eating.
Freeze – Wrap individually and freeze up to 2 months.
Reheat – Warm in oven at 325°F (160°C) for 5–7 minutes.
Glaze after thawing – If freezing, add glaze after reheating for best texture.
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain well to avoid excess moisture.
Why is my dough too sticky to shape?
Raspberries release juice—lightly flour your hands and surface to help.
Can I make these ahead?
Yes, shape the dough and refrigerate or freeze before baking.
What’s the best substitute for heavy cream?
Full-fat coconut milk or Greek yogurt thinned with milk can work in a pinch.
Can I skip the glaze?
Absolutely—they’re delicious plain or dusted with powdered sugar.
Why did my scones spread too much?
Check butter temperature and avoid overmixing the dough.
Do I need to chill the dough before baking?
It’s optional but helps hold their shape better, especially in warm kitchens.
Final Thoughts
These lemon raspberry scones always lift my mood—bright, comforting, and endlessly shareable. I love how easy they are to make yet how special they feel with each bite.
Whether you enjoy them with morning tea or as a sweet afternoon break, they bring a little bakery-style joy right from your own oven.
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 + 1 tablespoon unsalted butter cold and cubed
- 1/2 cup + 1 tablespoon 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 well-drained
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest.
- Pour wet mixture into dry mixture and stir gently until just combined.
- See full steps with tips & photos → https://wimpysdiner.net/lemon-raspberry-scones/
Notes
- If you prefer a less sweet scone, skip the glaze and enjoy the natural sweetness of the berries and lemon.
- You can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the dough.
