Name: Raspberry Lemon Scones Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon fine sea salt; 1 large lemon, zested; 1/2 cup unsalted butter, cold and cut into 1/4″ cubes; 1/2 cup buttermilk or heavy cream; 2 large eggs, at room temperature; 1 1/2 teaspoons pure vanilla extract; 1 cup fresh or frozen raspberries; 1 cup powdered sugar, sifted; Reserved lemon juice from the lemon used in the scones (about 2 tablespoons)

Jump to Recipe· 4.3 from 27 reviews

If you are craving a deliciously bright and tender treat, then this Raspberry Lemon Scones Recipe is about to become your new favorite. Bursting with fresh raspberries and zesty lemon, these scones balance sweetness and tang perfectly, creating a truly irresistible baked good. Each bite offers a tender crumb with pockets of juicy berries that pop alongside the refreshing citrus glaze. Whether you’re serving them for breakfast, afternoon tea, or a cozy snack, these scones feel both special and simply homemade.

Ingredients You’ll Need

The image shows many baking ingredients arranged neatly on a white marbled surface. On the left side, there is a metal tray filled with bright red raspberries. Next to it, a small white bowl holds yellow cubes of butter. Near the center, two brown eggs rest on a white towel with yellow stripes. A large clear glass bowl with white flour sits to the right. In front of the bowl are small wooden spoons holding white powder and salt, along with a small white bowl containing dark liquid. A bright yellow lemon is placed near the center along with a small white dish containing yellow lemon zest and a metal grater resting on it. A clear measuring cup filled with white milk and a black measuring cup with white sugar completes the scene. The layout is clean and bright, highlighting the different colors and textures of the ingredients photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Raspberry Lemon Scones Recipe is straightforward, but each one plays a crucial role in building flavor, tenderness, and that iconic crumbly scone texture.

All-purpose flour: The base that forms the structure of your scones, ensuring they hold together beautifully.
Granulated sugar: Adds sweetness that balances the lemon zest and raspberries.
Baking powder: The leavening agent that gives your scones their lovely rise and lightness.
Fine sea salt: Enhances all the flavors and balances the sweetness.
Lemon zest and juice: Brings a bright, citrusy punch that’s fresh and fragrant.
Cold unsalted butter: Key for a flaky, tender texture—cold butter creates pockets of air as it bakes.
Buttermilk or heavy cream: Adds moisture and richness for a soft crumb.
Eggs: Provide structure and help bind everything together while adding moisture.
Pure vanilla extract: A subtle warm flavor that rounds out the tangy lemon and tart raspberries.
Fresh or frozen raspberries: The star ingredient – juicy and colorful, adding natural sweetness and texture.
Powdered sugar: For the glaze, giving scones a sweet finishing touch that melts in your mouth.

How to Make Raspberry Lemon Scones Recipe

Step 1: Chill the Raspberries

If you’re using fresh raspberries, start by scattering them on a parchment-lined baking sheet and freezing for 20 to 30 minutes. This little trick keeps them firm and helps prevent your scones from becoming too soggy or bleeding color during mixing.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. This combination forms the flavorful dry base your scones will rise on, infusing every bite with bright citrus notes.

Step 3: Cut in Cold Butter

Add your cold, cubed butter to the dry mix. Use a pastry blender or your fingers to cut it in until the mixture resembles peas or large pearls. This step is essential for flaky scones—those small butter chunks will melt during baking, creating tender layers and texture.

Step 4: Combine Wet Ingredients

Whisk together buttermilk (or heavy cream), eggs, 2 tablespoons of fresh lemon juice, and vanilla extract. Reserve the rest of the lemon juice for the icing later on.

Step 5: Form the Dough

Pour two-thirds of the wet mix into the dry ingredients and gently stir until just combined. The dough will look rough and scrappy, which is exactly what you want for a nice crumb. Scrape any flour from the bowl’s edges, then add the remaining wet mix. Be careful not to over-mix—chunks of butter should still be visible to keep your scones delightfully flaky.

Step 6: Fold in the Raspberries

Gently fold the frozen raspberries into the dough with a spatula. Keeping them frozen and folding with care prevents color from bleeding too much and the berries from breaking apart, preserving that beautiful burst of flavor in every bite.

Step 7: Shape the Dough

Turn the dough out onto a lightly floured surface and gather it into one large disk (7 to 8 inches) or two smaller disks (3 to 4 inches), about 1 inch thick. Avoid kneading to maintain the perfect flaky texture; just gently pat it into shape.

Step 8: Freeze and Slice

Place the dough disks on a lined baking sheet and freeze for 20 minutes to firm up. Then slice each disk into 6 wedges, return them to the freezer while you preheat the oven. This freezing step helps the scones keep their shape and bake evenly.

Step 9: Bake to Golden Perfection

Arrange scones on a baking sheet lined with parchment or a silicone mat, spaced an inch apart. Bake at 350°F for 25 to 35 minutes depending on size, rotating the pan and racks halfway through for even color. You’ll know they’re done when they turn a lovely warm golden brown.

Step 10: Prepare and Drizzle the Glaze

Whisk powdered sugar with 1 to 2 tablespoons of the remaining lemon juice for a smooth glaze that’s slightly thick but flows in a ribbon from the whisk. Adjust consistency by adding more sugar or juice as needed. Once scones cool, drizzle this tangy-sweet glaze over the tops and let it set for 15 to 20 minutes before serving.

How to Serve Raspberry Lemon Scones Recipe

The image shows multiple triangular scones placed on a metal cooling rack with a white marbled surface underneath. Each scone has a golden-baked, slightly rough texture with bright red raspberry swirls and chunks unevenly distributed on top and within the scone dough. The crust appears crisp and flaky with a tender crumb inside, and the raspberries add vibrant pops of color against the light beige dough. The scones are spaced apart, showing their irregular, homemade shapes and sizes photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mint leaves or a sprinkle of additional lemon zest on top of your glazed scones add a lovely burst of color and aroma. A few whole raspberries can also be delicately placed for show-stopping presentation and an extra fruity touch.

Side Dishes

Pair your Raspberry Lemon Scones Recipe with a dollop of clotted cream or a smear of homemade lemon curd for an indulgent treat. A cup of hot tea, like Earl Grey or chamomile, beautifully complements the sweet and citrusy flavors, making for a delightful teatime experience.

Creative Ways to Present

Turn these scones into mini dessert parfaits by layering crumbled scones with whipped cream and fresh raspberries in glasses. Or serve alongside a fresh fruit salad or berry compote to make brunch feel extra special and vibrant.

Make Ahead and Storage

Storing Leftovers

Once completely cooled and glazed, store leftover scones in an airtight container at room temperature for up to 2 days. This keeps them fresh while preserving their tender crumb and zingy lemon flavor.

Freezing

For longer storage, freeze the unbaked scone dough disks after shaping and slicing. Wrap tightly and freeze for up to 1 month. When ready, bake straight from frozen, adding a few extra minutes to the bake time. You can also freeze fully baked, cooled scones in an airtight bag for up to 2 months.

Reheating

Warm scones gently in a 300°F oven for 8 to 10 minutes or microwave briefly until heated through. The glaze may soften but the scones will regain their freshly baked charm, ready to enjoy with your morning coffee or afternoon tea.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work wonderfully in this Raspberry Lemon Scones Recipe. Just be sure to freeze them before mixing into the dough to keep their shape and prevent too much color bleeding.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can use heavy cream or even whole milk mixed with a teaspoon of lemon juice or vinegar to give a similar tang and richness.

How can I make these scones dairy-free?

Swap the butter and dairy liquids with nondairy alternatives like coconut oil and almond milk or oat milk. Keep the butter cold or use a chilled plant-based fat to maintain that flaky texture.

What’s the best way to cut in the butter?

Using a pastry blender or two butter knives crossing repeatedly works great. You can also carefully use your fingertips but work quickly to avoid melting the butter too much with your hands.

Can I add other fruits or flavors?

Yes! While raspberries and lemon shine here, blueberries, blackberries, or chopped strawberries could be fun twists. Just remember to adjust freezing or mixing techniques so the dough doesn’t get overly wet or colored.

Final Thoughts

This Raspberry Lemon Scones Recipe is a joyous celebration of flavor and texture, perfect for sharing moments that feel both special and comforting. Whether you’re a longtime fan of scones or just discovering them, I encourage you to dive into this recipe, enjoy the process, and savor the bright, buttery bites with those sweet, tangy pops of raspberry and lemon. It’s truly a treat that brings warmth and smiles with every crumb.