These Lemon Raspberry Scones are a deliciously light and fluffy treat bursting with tangy lemon flavor and sweet, fresh raspberries. Perfect for a morning breakfast or an afternoon tea, they offer a refreshing twist on a classic scone with the combination of citrus and fruit.
Why You’ll Love This Recipe
I absolutely love these Lemon Raspberry Scones because they are light, tender, and packed with flavor. The fresh raspberries provide delightful bursts of sweetness, while the lemon zest adds a refreshing tang. The combination of buttery dough and the slight crunch from the coarse sugar topping makes these scones irresistible. They’re also incredibly easy to make, with just a few simple ingredients. Whether enjoyed with a hot cup of tea or as a quick breakfast, these scones are the perfect treat.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 large egg
1/2 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup fresh raspberries (or frozen, thawed)
1 tablespoon lemon juice
1 tablespoon milk (for brushing)
2 tablespoons coarse sugar (for sprinkling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
Pour the wet ingredients into the dry ingredients and gently stir to combine. Be careful not to overmix.
Gently fold in the raspberries, being careful not to smash them.
Turn the dough out onto a lightly floured surface and knead it a few times until it just comes together.
Pat the dough into a 1-inch thick circle and cut it into 8 wedges. Place the wedges onto the prepared baking sheet.
Brush the tops of the scones with a little milk and sprinkle with coarse sugar.
Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Let the scones cool on a wire rack for a few minutes before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Variations
Frozen Raspberries: If fresh raspberries are unavailable, you can use frozen raspberries (just be sure to thaw and drain them first to prevent excess moisture in the dough).
Lemon Glaze: For an extra touch of sweetness, I like to drizzle a lemon glaze over the scones after they’ve cooled. To make the glaze, simply mix powdered sugar and fresh lemon juice to your desired consistency and drizzle it over the scones.
Add-ins: You can experiment with adding other fruits like blueberries, blackberries, or even a mix of berries for a different twist on this classic.
Storage/Reheating
Storage: Store the scones in an airtight container at room temperature for up to 2-3 days. If you want them to stay fresh longer, you can store them in the fridge for up to 5 days.
Freezing: To freeze, place the scones in a single layer on a baking sheet and freeze until firm. Then, transfer them to an airtight container or freezer bag and store for up to 3 months. To reheat, bake at 350°F for 10-15 minutes or until warm.
Reheating: If you prefer warm scones, I like to pop them in the oven for a few minutes or microwave them for about 20-30 seconds.
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FAQs
How do I prevent my scones from being too dry?
To avoid dry scones, it’s important not to overwork the dough. Mix just until the ingredients are combined, and handle the dough as little as possible. This helps maintain the light and tender texture.
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work just as well, though I recommend thawing them first and draining any excess moisture to prevent the dough from becoming too wet.
How can I make these scones a bit sweeter?
If you want a sweeter scone, you can increase the amount of sugar in the dough or drizzle a lemon glaze over the scones once they’re baked. A little extra coarse sugar on top before baking also adds a nice sweetness.
Can I make these scones ahead of time?
Yes! You can prepare the scone dough, shape it, and freeze it before baking. When you’re ready to bake, just place the frozen scones on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Can I use a different fruit instead of raspberries?
Absolutely! These scones are versatile, and you can swap the raspberries for other fruits like blueberries, strawberries, or even dried fruits like currants or raisins.
Conclusion
These Lemon Raspberry Scones are a delightful, easy-to-make treat that pairs beautifully with tea or coffee. With their tender, buttery texture and the bright flavors of lemon and raspberries, they’re perfect for any time of day. Whether you’re enjoying them as a special breakfast or sharing them with friends at afternoon tea, these scones are sure to impress!
📖 Recipe:
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Lemon Raspberry Scones
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These Lemon Raspberry Scones are a light, fluffy, and flavorful treat with a tangy lemon zest and sweet, juicy raspberries. Perfect for breakfast, brunch, or an afternoon tea, these easy-to-make scones offer a refreshing twist on the classic with their citrusy kick and soft, buttery texture. A perfect balance of sweetness and tartness!
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup fresh raspberries (or frozen, thawed)
1 tablespoon lemon juice
1 tablespoon milk (for brushing)
2 tablespoons coarse sugar (for sprinkling)
Instructions
-
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
-
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest.
-
Pour the wet ingredients into the dry ingredients and gently stir to combine. Avoid overmixing.
-
Gently fold in the raspberries, being careful not to smash them.
-
Turn the dough out onto a lightly floured surface and knead it a few times until it just comes together.
-
Pat the dough into a 1-inch thick circle and cut it into 8 wedges. Place the wedges on the prepared baking sheet.
-
Brush the tops of the scones with a little milk and sprinkle with coarse sugar.
-
Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
-
Cool on a wire rack for a few minutes before serving.
Notes
Frozen Raspberries: If using frozen raspberries, thaw and drain them first to avoid excess moisture in the dough.
Lemon Glaze: Drizzle a sweet lemon glaze over the scones after baking for an extra layer of sweetness. Simply mix powdered sugar with lemon juice to desired consistency.
Other Fruit: Swap raspberries with blueberries, blackberries, or even a combination of fruits for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Scones, Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 8 servings
- Calories: 260 kcal
