If you have a sweet tooth that craves a hint of citrus and the gentle burst of berries, this Lemon Raspberry Scones Recipe is going to be your new best friend in the kitchen. These scones perfectly balance the bright zestiness of lemon with juicy raspberries folded into tender, flaky dough. Whether you’re planning a leisurely weekend brunch or an afternoon treat with tea, this recipe brings a delightful twist to classic scones that’s irresistibly fresh and flavorful. Trust me, once you try making these, they’ll become a beloved staple for any cozy gathering or a simple self-indulgent moment.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this Lemon Raspberry Scones Recipe calls for simple staples that come together beautifully. Each element—from the cold butter ensuring flakiness to the fresh lemon zest adding brightness—plays a crucial role in creating that perfect texture and flavor.
- 2 cups all-purpose flour: The base ingredient providing structure and a soft crumb.
- 1/4 cup granulated sugar: Adds a touch of sweetness to balance tartness.
- 1 tablespoon baking powder: Your leavening agent that helps the scones rise beautifully.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup cold unsalted butter, cubed: Crucial for flaky layers—make sure it’s chilled!
- 1/2 cup heavy cream (plus extra for brushing): Provides richness and tender crumb.
- 1 large egg: Binds the dough and adds a bit of richness.
- 2 teaspoons fresh lemon zest: The star flavor that brightens the whole scone.
- 1/2 teaspoon vanilla extract: Adds depth and a subtle sweetness.
- 3/4 cup fresh raspberries (or frozen): Bursts of tart sweetness complement the lemon perfectly.
- 1 tablespoon coarse sugar (optional): For a delightful crunchy topping that catches the light.
How to Make Lemon Raspberry Scones Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to ensure the scones don’t stick and make cleanup a breeze. Setting this up early gives you a smooth workflow as the dough comes together quickly.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This mixture forms the foundation of the scone dough, evenly distributing the leavening and flavor components for consistent results.
Step 3: Cut in the Butter
Add the cold cubed butter to your dry ingredients. Using a pastry cutter or even your fingertips, work the butter into the flour until the texture resembles coarse crumbs with some pea-sized butter pieces. These small chunks meld into pockets of buttery goodness during baking, creating that flaky texture everyone loves.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, fresh lemon zest, and vanilla extract. This mixture brings moisture, richness, and that signature lemon zing to the scones.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and stir gently until just combined. Be careful not to overmix—the dough will be slightly sticky, which is perfect for tender scones. Overworking the dough could lead to tough bites, so a gentle hand is key.
Step 6: Fold in the Raspberries
Gently fold the fresh raspberries into your dough, taking care not to crush them too much. Those juicy bursts of raspberry add a delightful pop of tartness and color throughout the scones.
Step 7: Shape and Cut the Dough
Lightly flour your workspace and turn the dough out onto it. Pat the dough into a round disc about 1 inch thick. Cut this disc into 8 equal wedges and place them evenly spaced on your prepared baking sheet. Giving each scone room allows for proper rising and browning.
Step 8: Brush and Sprinkle
Brush the tops of the scones with a little extra heavy cream for a glossy finish. If you’re feeling fancy, sprinkle coarse sugar on top to add a crunchy, sparkling texture after baking.
Step 9: Bake to Golden Perfection
Bake your scones for 18-22 minutes, until they turn golden brown on the edges and a toothpick inserted comes out clean. The aroma of lemon and raspberries filling your kitchen at this stage is simply irresistible!
Step 10: Cool and Enjoy
Let your scones cool on a wire rack for a few minutes. Although they’re delightful warm, cooling slightly helps them hold together and makes them easier to handle. Serve fresh with your favorite tea or coffee for an unbeatable treat.
How to Serve Lemon Raspberry Scones Recipe
Garnishes
To elevate your scones, consider garnishing with a light dusting of powdered sugar or a drizzle of lemon glaze. Fresh raspberry halves or a sprig of mint add a pretty and fresh appeal that makes these scones irresistible on any table.
Side Dishes
These scones pair beautifully with clotted cream or a smear of lemon curd to boost their citrus charm. A bowl of mixed fresh berries or a lightly whipped cream can also complement the tart and sweet balance perfectly.
Creative Ways to Present
For brunch or special occasions, serve your scones on a tiered cake stand for an elegant touch. You can also slice them open and fill with mascarpone cheese and fresh raspberries for an unexpected twist that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep your Lemon Raspberry Scones Recipe fresh by storing them in an airtight container at room temperature. They will stay tender for up to 2 days, ready to brighten your mornings.
Freezing
You can freeze these scones if you want to prepare ahead. Wrap each scone individually in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 3 months, so you have a ready-to-bake treat anytime.
Reheating
To reheat, pop your scones in a 350°F oven for about 8-10 minutes until warmed through and slightly crisp on the outside. Avoid microwaving to maintain that perfect flaky texture.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work just fine; just thaw them gently and drain any excess liquid to prevent soggy dough.
What if I don’t have heavy cream? Can I substitute it?
You can substitute heavy cream with whole milk or half-and-half, though the scones may be a bit less rich and tender.
How can I make my scones more lemony?
Add a bit more fresh lemon zest or even a teaspoon of lemon juice to the wet mixture for an extra citrus punch.
Is it okay to mix the dough by hand?
Yes! Mixing by hand helps prevent overworking the dough, which keeps your scones tender and flaky.
Can I add other fruits instead of raspberries?
Definitely! Blueberries, blackberries, or chopped strawberries all make wonderful alternatives that pair nicely with lemon zest.
Final Thoughts
There’s something truly special about baking Lemon Raspberry Scones Recipe at home—the way the fresh citrus and juicy berries come together to create such a comforting yet exciting bite is just magic. Whether you’re sharing them with friends or sneaking a few for yourself, these scones are sure to brighten any day. So grab your ingredients, preheat that oven, and enjoy the delicious adventure of making these irresistible treats!
Print
Lemon Raspberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Scones are a perfect balance of zesty lemon and sweet raspberries baked into tender, flaky scones. Ideal for breakfast or an afternoon treat, they feature a crunchy sugar topping and a moist, buttery crumb that pairs beautifully with tea or coffee.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 2 teaspoons fresh lemon zest
- 1/2 teaspoon vanilla extract
Fruits & Toppings
- 3/4 cup fresh raspberries (or frozen, if preferred)
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all dry ingredients.
- Incorporate Butter: Add the cold cubed butter into the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter, creating a flaky texture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract until well blended.
- Make the Dough: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the dough should be slightly sticky to ensure tender scones.
- Add Raspberries: Gently fold in the fresh raspberries, taking care not to crush them to maintain their shape and burst of flavor in the scones.
- Shape and Cut: Turn the dough out onto a lightly floured surface. Pat it into a round disc about 1 inch thick. Cut the disc into 8 equal wedges and place them onto the prepared baking sheet with some space between each wedge.
- Top Scones: Brush the tops of the scones with a little extra heavy cream for a glossy finish. Sprinkle coarse sugar on top if desired to add a sweet crunch.
- Bake: Bake the scones in the preheated oven for 18-22 minutes, or until they are golden brown around the edges and cooked through. Test doneness by inserting a toothpick; it should come out clean.
- Cool and Serve: Allow the scones to cool on a wire rack for a few minutes before serving. They are best enjoyed warm alongside tea or coffee for a delightful treat.
Notes
- Use cold butter to help create flaky layers in the scones.
- Be gentle when folding in raspberries to avoid crushing them and turning the dough pink.
- Coarse sugar sprinkled on top adds a lovely crunch but can be omitted if preferred.
- For a dairy-free option, substitute heavy cream with coconut cream and use a plant-based butter.
- These scones are best eaten the day they are made but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
