If you’re looking to brighten your breakfast or elevate your afternoon tea, this Lemon Raspberry Scones Recipe is just the ticket. With tender, flaky scones bursting with the zing of fresh lemon zest and juicy raspberries, every bite is a delightful balance of sweet and tart. These scones are incredibly approachable to make yet feel fancy enough to serve guests—or simply to treat yourself on a cozy morning. The combination of lemon and raspberry highlights fresh flavors that are both vibrant and comforting, making this recipe a staple you’ll want to come back to again and again.
Ingredients You’ll Need
Gathering these simple but essential ingredients brings together the foundation of your scones’ irresistible texture and flavor. Each component plays a key role, from the flaky butter to the fresh raspberries, crafting a scone that is both tender and bursting with brightness.
- All-purpose flour: The base that provides structure and tenderness.
- Granulated sugar: Adds subtle sweetness and helps with browning.
- Baking powder: The leavening agent that ensures your scones rise nicely.
- Salt: Enhances all the flavors and balances the sweetness.
- Cold unsalted butter: Cubed to create those flaky, buttery layers.
- Heavy cream: Adds richness and moisture for a soft crumb.
- Large egg: Provides structure and binds the dough together.
- Vanilla extract: Adds warm, aromatic depth to the flavor.
- Lemon zest: Brings fresh citrus brightness that wakes up the palate.
- Fresh raspberries: Or thawed frozen ones, for juicy bursts of fruitiness.
- Lemon juice: A touch more citrus tang to complement the zest.
- Milk: For brushing on top to achieve a golden, glossy finish.
- Coarse sugar: Sprinkled on top to add sparkle and crunch.
How to Make Lemon Raspberry Scones Recipe
Step 1: Get the Oven Ready
Begin by preheating your oven to 400°F (200°C). This ensures it’s hot enough to provide a quick rise and golden crust. Meanwhile, line a baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This creates an even distribution of leavening and sweetness throughout your scones.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. The cold butter is the secret to flaky layers, so resist melting it by working quickly.
Step 4: Whisk Together Wet Ingredients
In a separate bowl, mix the heavy cream, egg, vanilla extract, and lemon zest until well combined. This mixture will add richness, moisture, and bursts of citrus flavor.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Fold them together gently, just until combined. Overmixing can toughen scones, so a light touch keeps them tender and flaky.
Step 6: Fold in the Raspberries
Carefully add the fresh raspberries, folding them in gently to avoid crushing the berries. These sweet and tart pockets add a fresh burst of flavor and gorgeous pops of color in every bite.
Step 7: Form the Dough
Turn the dough onto a lightly floured surface and knead it just a few times until it holds together. Overworking the dough will affect texture, so keep it brief.
Step 8: Shape Your Scones
Pat the dough into a circle about one inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place these wedges spaced evenly on your lined baking sheet.
Step 9: Prepare for Baking
Brush the scone tops lightly with milk to help them brown beautifully. Then sprinkle coarse sugar generously on top — it melts into a delightful crunchy crust that adds texture and sparkle.
Step 10: Bake to Perfection
Pop the tray into the oven and bake for 18 to 20 minutes, or until the scones are golden brown and a toothpick comes out clean. The smell of lemon and buttery goodness filling your kitchen is the best sign you’re almost ready to dig in.
How to Serve Lemon Raspberry Scones Recipe
Garnishes
These scones are beautiful on their own but feel free to elevate them with a dollop of freshly whipped cream or a spoonful of lemon curd for extra citrus punch. A few fresh raspberries on top make a pretty and tasty finishing touch that’s sure to impress.
Side Dishes
Pair your Lemon Raspberry Scones Recipe with a steaming cup of tea or a fresh fruit salad for a complete breakfast or brunch spread. Light cheeses like mascarpone or cream cheese are also lovely to serve alongside if you crave something creamy and smooth.
Creative Ways to Present
Consider turning your scones into mini sandwiches with lemon curd and raspberry jam layered inside for a special treat. Alternatively, stack them with layers of whipped mascarpone and fresh berries to create an elegant, scone-based trifle that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days to maintain their softness. For best results, finish them within this timeframe to enjoy that fresh-baked experience.
Freezing
You can freeze fully baked scones by wrapping them tightly in plastic wrap and then placing them in a freezer bag. They’ll keep well for up to three months, making these scones a wonderful make-ahead option.
Reheating
To warm frozen or leftover scones, pop them in a 350°F (175°C) oven for 5 to 7 minutes until heated through. This brings back their tender crumb and crisp exterior far better than a microwave.
FAQs
Can I use frozen raspberries for this Lemon Raspberry Scones Recipe?
Absolutely! Just be sure to thaw and drain them well before folding them into the dough to prevent excess moisture from making the dough soggy.
What’s the best way to achieve flaky scones?
Keep your butter cold and mix it into the flour until coarse crumbs form. Also, avoid overmixing the dough once the wet ingredients are added to maintain a tender texture.
Can I substitute heavy cream with something else?
You can use half-and-half or whole milk, but heavy cream gives scones their signature richness and tenderness, so the texture might be slightly different.
How do I store scones if I want to keep them fresh longer?
Store scones in an airtight container at room temperature for up to two days or freeze them for longer storage. Reheat properly to enjoy fresh-baked texture and flavor.
Can this Lemon Raspberry Scones Recipe be made vegan?
With some ingredient swaps like vegan butter, plant-based milk, and an egg replacer, you can create a dairy-free and egg-free version, though texture and flavor may vary slightly.
Final Thoughts
I can’t recommend this Lemon Raspberry Scones Recipe enough for anyone who loves fresh, vibrant flavors with a tender, flaky finish. It’s a perfect recipe to keep in your baking arsenal when you want to impress or simply treat yourself to a moment of delicious sunshine. Give it a try and watch your kitchen fill with the joyous aroma of lemon and berries in no time!
Print
Lemon Raspberry Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Lemon Raspberry Scones are a delightful treat combining zesty lemon flavor with sweet, juicy raspberries. Perfectly tender and flaky, they’re ideal for breakfast, brunch, or afternoon tea. The scones are topped with a crunchy sugar crust for an extra touch of sweetness and texture.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Fruits and Finishing Touches
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon milk (for brushing)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening and seasoning throughout the mixture.
- Cut in Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest to create the wet component that adds moisture and flavor.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and gently stir until just combined. Avoid overmixing to ensure tender scones.
- Add Raspberries: Gently fold in the fresh or thawed raspberries, taking care not to crush them to keep bursts of fruit intact throughout the dough.
- Form Dough: Turn the dough onto a lightly floured surface and knead gently a few times until it holds together but is still soft.
- Shape and Cut: Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 wedges and place them spaced evenly on the prepared baking sheet.
- Prepare for Baking: Brush the tops of the scones with milk to promote browning and sprinkle coarse sugar over to add a sweet, crunchy crust.
- Bake: Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool briefly before serving.
Notes
- Use cold butter for the best flaky texture in your scones.
- Handle the dough gently to avoid overworking, which can make scones tough.
- If using frozen raspberries, thaw and drain excess liquid to prevent sogginess.
- For a dairy-free option, substitute heavy cream and milk with coconut cream and plant-based milk respectively.
- Scones are best enjoyed fresh the day they are baked but can be reheated briefly in a toaster oven for freshness.
