Lemon Raspberry Scones

Is there anything more delightful than a warm, flaky scone straight out of the oven? Imagine biting into one that’s bursting with fresh raspberries, complemented by a zesty lemon kick. Lemon Raspberry Scones are everything you could want in a baked treat: sweet, tangy, and just a little bit buttery. The subtle tartness of the raspberries pairs perfectly with the bright, refreshing flavor of lemon, making each bite a blissful experience. These scones are perfect for breakfast, brunch, or even a cozy afternoon tea. Trust me, once you make these, they’ll become a staple in your baking rotation!

So, whether you’re baking for a weekend treat, a special gathering, or just to indulge yourself (because why not?), these scones will have everyone asking for the recipe. They’re soft, crumbly, and topped with a sweet glaze that adds the perfect finishing touch. Let’s dive into this simple yet irresistible recipe!

Why You’ll Love Lemon Raspberry Scones

Fresh & Flavorful
The combination of bright lemon and juicy raspberries makes for a flavor explosion that’s both refreshing and comforting. It’s the perfect balance of sweet and tangy.

Quick & Easy
Scones are surprisingly easy to make, and this recipe is no exception. With just a few simple steps, you’ll have a batch of scones ready to go in about 30 minutes. It’s perfect for when you’re craving something homemade but don’t have a ton of time.

Perfect for Any Occasion
Whether it’s a lazy weekend morning or you’re hosting brunch, these scones are always a hit. They’re also a lovely gift if you’re feeling extra generous!

Customizable
While lemon and raspberry are a match made in heaven, you can experiment with other berries or even add a little extra zest if you want more of a citrus punch.

Crispy Outside, Soft Inside
These scones strike that perfect balance between a golden, crispy exterior and a tender, melt-in-your-mouth interior. The little pockets of raspberries in every bite add a lovely burst of flavor.

Ingredients in Lemon Raspberry Scones

Here’s what you’ll need for these zesty, berry-packed scones:

All-Purpose Flour
The base of any good scone. It gives the scones their light, flaky texture.

Sugar
To balance the tartness of the raspberries and add a touch of sweetness to the dough.

Baking Powder
The secret ingredient that helps the scones rise beautifully and become light and airy.

Salt
Just a pinch to bring all the flavors together.

Cold Butter
Cold, cubed butter is essential for the flaky texture of the scones. It helps create the tender, crumbly layers we all love in a scone.

Eggs
Eggs bind everything together and give the scones their richness and structure.

Heavy Cream
For a little extra richness and to help bring the dough together. You can substitute with milk, but heavy cream will give a better texture and flavor.

Lemon Zest
The key to giving the scones their fresh, citrusy kick. Zesting the lemon releases all that aromatic, bright oil that makes the scones irresistible.

Lemon Juice
Adds that extra lemony zing to balance the sweetness and the raspberries.

Fresh Raspberries
The star of the show! Fresh, juicy raspberries provide little pockets of sweetness and a burst of tart flavor.

Vanilla Extract
A touch of vanilla enhances the overall flavor and adds warmth to the scone’s profile.

For the Glaze (Optional)
Powdered Sugar, Lemon Juice, and Milk. This glaze gives the scones a sweet, tangy finish that perfectly complements the lemon and raspberry flavors.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get baking!

Prep the Oven and Ingredients

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Make the Scone Dough

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to combine. Next, cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This is the key to getting that flaky texture!

Add Wet Ingredients

In a separate bowl, whisk together the egg, heavy cream, lemon zest, lemon juice, and vanilla extract. Pour this wet mixture into the dry ingredients, and stir gently until just combined. Be careful not to overwork the dough. It should be slightly crumbly but hold together when pressed.

Fold in the Raspberries

Gently fold in the fresh raspberries, being careful not to crush them too much. They’ll naturally break apart slightly, which is totally fine, but try to preserve some of the whole raspberries for that juicy burst in every bite.

Form the Scones

Turn the dough out onto a lightly floured surface and gently press it into a disc about 1-inch thick. Using a sharp knife, cut the dough into 8 wedges (like a pizza). Alternatively, you can use a round cutter for a more traditional scone shape.

Bake

Place the scones on the prepared baking sheet, making sure they’re not touching each other. Brush the tops with a little cream or milk for a golden finish. Bake for 18-22 minutes, or until the scones are lightly golden brown on top and firm to the touch. Keep an eye on them towards the end to avoid overbaking.

Make the Glaze (Optional)

While the scones are baking, whisk together powdered sugar, lemon juice, and a splash of milk until smooth. Once the scones are out of the oven and have cooled slightly, drizzle the glaze over the top.

Serve & Enjoy!

Serve your warm, fresh scones with a cup of tea or coffee, and enjoy the sweet, tart goodness with each bite!

Nutrition Facts

Servings: 8 scones
Calories per serving: 250
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 200mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 13g
Protein: 4g

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Lemon Raspberry Scones

These scones are best served fresh and warm, but they also keep well for a few days. Here are some serving suggestions:

• With Tea or Coffee: Perfect for a cozy afternoon snack with a hot beverage.
• With Butter or Jam: For extra richness, spread a little butter or your favorite jam on top.
• On Their Own: They’re great as a simple treat on their own, especially with that sweet lemon glaze.
• With Fresh Fruit: Pair them with a side of fresh fruit for a refreshing contrast to the richness of the scones.

Additional Tips

• Substitute Frozen Raspberries: If fresh raspberries aren’t available, frozen raspberries can be used, but they may release more juice during baking, so be gentle when mixing them in.
• Make Ahead: You can prep the dough in advance, freeze it in wedges, and bake them straight from the freezer. Just add a few extra minutes to the baking time.
• Zest First: When zesting your lemon, make sure to do it before juicing—it’s much easier that way!

FAQ

Q1: Can I use a different type of berry?
A1: Absolutely! Blueberries, blackberries, or even strawberries would all work wonderfully in this recipe.

Q2: Can I make these scones ahead of time?
A2: Yes! You can prepare the dough, cut it into wedges, and freeze it. Bake the frozen scones straight from the freezer, adding a few extra minutes to the baking time.

Q3: What if I don’t have heavy cream?
A3: You can substitute heavy cream with whole milk or buttermilk, but the texture won’t be as rich. Heavy cream gives the scones their wonderful flakiness and richness.

Q4: How do I store leftover scones?
A4: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to a month.

Q5: Can I add more lemon zest?
A5: If you love lemon, feel free to add more zest to the dough for an extra burst of citrus flavor.

Q6: Can I skip the glaze?
A6: Yes! The scones are delicious on their own, but the glaze adds a nice touch of sweetness and tang.

Q7: How do I reheat leftover scones?
A7: Reheat them in a 350°F (175°C) oven for 5-10 minutes, or microwave them for 15-20 seconds for a quick warm-up.

Q8: Can I make these scones dairy-free?
A8: You can use dairy-free butter and non-dairy cream (such as coconut cream) as substitutes for a dairy-free version.

Q9: Can I freeze the scone dough?
A9: Yes, you can freeze the dough for up to 2 months. Just bake them straight from the freezer when you’re ready, adding a few extra minutes to the baking time.

Q10: How can I make my scones extra flaky?
A10: The key to flaky scones is to work quickly with the butter and avoid overmixing the dough. Keep everything as cold as possible before baking.

Conclusion

These Lemon Raspberry Scones are a perfect balance of sweet and tart, with a light, buttery texture that’ll melt in your mouth. Whether you’re enjoying them with a cup of tea or serving them at a gathering, they’ll surely be a hit. Happy baking!

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