Ever get that feeling when you’re craving something sweet, tangy, and utterly delightful? That’s how I felt the day I decided to whip up a batch of Lemon Raspberry Scones. With their golden-brown tops and bursting pockets of fresh raspberries, these scones have a way of elevating even the simplest morning routine into a delightful experience.
When the aroma of lemon zest and baking butter wafts through your kitchen, it’s hard not to smile. There’s a unique joy in creating a treat that looks and tastes fancy while being surprisingly easy—perfect for impressing guests or indulging in a little self-care. These scones are crafted with just a handful of ingredients, yet they bring a burst of flavor that will make you forget all about fast food.
So, grab your apron, and let’s transform your kitchen into a cozy bakery! These Lemon Raspberry Scones will soon become your go-to for breakfast, brunch, or an afternoon pick-me-up.
Why love Lemon Raspberry Scones?
Irresistible flavor: The bright, citrusy zest of lemon perfectly complements the juicy sweetness of fresh raspberries, creating a flavor explosion in every bite.
Effortless preparation: With just a few steps, you can have a bakery-quality treat ready to enjoy in under an hour.
Crowd pleaser: Whether for brunch with friends or a cozy family breakfast, these scones are sure to impress anyone who tries them.
Versatile delight: Enjoy them standalone, or drizzle with a lemon glaze for added sweetness.
Freshly homemade: Say goodbye to fast food and hello to a delightful homemade experience that fills your kitchen with warmth.
Lemon Raspberry Scones Ingredients
• Get ready to create something wonderful!
For the Scones
- Heavy cream – This brings richness and moisture to your scones.
- Butter – Choose unsalted for better control over flavor.
- All-purpose flour – Essential for structure and the perfect crumb.
- Sugar – Adjust according to your sweet tooth; you can use less if desired.
- Baking powder – This is the key to achieving that nice rise in your scones.
- Baking soda – Helps balance the acidity from the lemon, ensuring a tender texture.
- Salt – Enhances all the flavors and brings them together beautifully.
- Lemon zest – Adds a fragrant, citrusy punch that makes these Lemon Raspberry Scones special.
- Fresh raspberries – Use ripe, juicy ones for maximum burst of flavor.
For the Glaze
- Powdered sugar – Creates a sweet finish that perfectly complements the tangy scones.
- Milk or half and half – Adjust for desired consistency—adds creaminess to the glaze.
- Fresh lemon juice – Brightens the glaze and ties back to your scone’s citrusy flavor.
How to Make Lemon Raspberry Scones
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Preheat the oven to 400°F and line a sheet pan with parchment paper. While you prepare your ingredients, chill 1 cup of heavy cream in the freezer for 10-15 minutes for the best texture.
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Melt the butter in a microwave-safe bowl, covering it with a paper towel. Heat on high for 1 minute, and if it’s not fully melted, microwave in 10-second intervals. Let it cool for a moment.
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Whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium-sized bowl until well combined. This ensures all your dry ingredients work together harmoniously.
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Combine the chilled heavy cream with the melted butter in a larger bowl. Use a fork to mix gently until the butter clumps form, giving your scones a rich texture.
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Mix the butter and cream into your dry ingredients with a rubber spatula, stirring just until the flour disappears. The batter will be thick and slightly sticky.
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Fold in the fresh raspberries, breaking each one in half. Gently stir to distribute the berries throughout the dough without squishing them too much.
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Scoop the batter onto the prepared pan using a cookie scoop or large spoon, aiming for max raspberry goodness in each mound. Keep them spaced at least 2 inches apart for even baking.
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Chill the scone mounds in the refrigerator for 15 minutes or up to an hour. This helps them maintain their shape while baking.
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Bake in the preheated oven for 18-22 minutes, or until they turn a light golden brown. Keep an eye on them, as the time may vary depending on your oven.
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Prepare the lemon glaze while your scones bake. In a medium bowl, whisk together powdered sugar, milk (or half & half), and fresh lemon juice until smooth and creamy.
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Glaze the warm scones by spooning the lemon glaze over them on a cooling rack placed over a sheet pan. Allow them to sit for 15 minutes, letting the glaze set before you devour these delightful treats!
Optional: Serve with a dusting of extra powdered sugar for a lovely presentation.
Exact quantities are listed in the recipe card below.
Expert Tips for Lemon Raspberry Scones
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Chill the Cream: Chilling the heavy cream ensures a lighter texture in your Lemon Raspberry Scones. Don’t skip this step!
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Gentle Mixing: Overworking the dough can lead to tough scones. Mix just until ingredients are incorporated, preserving that tender crumb.
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Raspberry Quality: Use fresh, ripe raspberries for the best flavor. Frozen ones can also work but may result in a soggier texture.
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Spacing Matters: Make sure to space scones at least 2 inches apart on the baking sheet. This allows for proper baking and browning without merging.
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Cooling Tips: Let the scones cool on a wire rack. This helps maintain their texture, preventing sogginess.
What to Serve with Lemon Raspberry Scones?
Elevate your baking experience by pairing these delightful scones with complementary flavors and textures that enhance their sweet, tangy goodness.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing contrast, balancing the richness of the scones. The juicy bites will cleanse the palate between scone indulgences.
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Herbal Tea: Choose a fragrant herbal tea like chamomile or mint to harmonize with the citrus notes of the scones. The warmth of tea invites a cozy touch, perfect for brunch or afternoon tea.
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Clotted Cream: This luxurious addition brings a rich, creamy element to your scones, enhancing their indulgence. Spread it generously, and enjoy the velvety texture with each bite.
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Lemonade Spritzer: A bubbly lemonade spritzer with fresh mint elevates your scone experience, providing a zesty fizz that cleanses the palate and enhances the scones’ lemony flavor.
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Yogurt Parfait: Layer tangy Greek yogurt with fresh berries and granola for a delightful crunch that contrasts beautifully with the soft, tender scones. It makes a complete breakfast that dazzles.
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Coconut Cream Pie: If you’re in the mood for dessert, a slice of coconut cream pie offers a tropical twist to your scone spread. The creamy filling and light coconut flavor make a delightful pairing.
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Coffee or Espresso: A well-brewed coffee or shot of espresso contrasts the sweet richness of the scones, providing a satisfying kick. The bitter notes harmonize beautifully with the glaze’s sweetness.
How to Store and Freeze Lemon Raspberry Scones
Room Temperature: Store scones at room temperature in an airtight container for up to 3 days to keep them fresh and tender.
Fridge: If you prefer, you can keep the scones in the refrigerator for up to 5 days. Just let them come to room temperature before serving to enhance their flavor.
Freezer: Freeze unglazed Lemon Raspberry Scones in a freezer-safe container for up to 3 months. Just let them thaw at room temperature and glaze before enjoying.
Reheating: To reheat, warm scones in a preheated oven at 350°F for 5-7 minutes until heated through, restoring that freshly-baked quality.
Make Ahead Options
These Lemon Raspberry Scones are perfect for meal prep, saving you precious time on busy mornings! You can prepare the dough up to 24 hours in advance by following steps 1 through 8 and refrigerating the scone mounds until you’re ready to bake. If you want to prep even further ahead, you can freeze the unbaked scones for up to 3 months; just place them on a baking sheet first to freeze individually before transferring to a freezer bag. When ready to enjoy, bake straight from the freezer, adding a couple of extra minutes to the baking time. This way, you can indulge in freshly baked scones that are just as delicious as when made the same day!
Lemon Raspberry Scones Variations
Feel free to play around with these delicious alternatives to make the recipe your own!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for scones everyone can enjoy. Just ensure your baking powder is also gluten-free to keep the scones light and fluffy.
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Berry Medley: Swap out raspberries for a mix of berries like blueberries, blackberries, or strawberries for a vibrant twist. Each berry brings its own flavor, creating a delightful explosion of taste.
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Citrus Splash: Add orange or lime zest alongside lemon for an extra zing. This will brighten the flavor profile and make your scones even more refreshing.
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Sweet Spice: Fold in a teaspoon of ground cinnamon or cardamom into your flour mixture. The warmth from the spices complements the lemon beautifully for a cozy, aromatic treat.
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Nutty Crunch: Incorporate chopped almonds or walnuts into the dough for added texture and flavor. The crunch of nuts pairs perfectly with the soft scone for a delightful contrast.
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Cream Cheese Swirl: Before baking, dollop cream cheese mixed with a bit of sugar and lemon zest into each scone mound. This adds a luscious creamy center that’s sure to surprise!
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Vegan Option: Replace heavy cream with a non-dairy milk like almond or coconut and use coconut oil or vegan butter instead of regular butter. Your scones will still turn out deliciously fluffy!
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Chocolate Drizzle: For a decadent treat, melt some dark chocolate and drizzle over the cooled scones. The combination of lemon, raspberry, and chocolate is simply divine!
Get creative with flavors and make these scones your own—your taste buds will thank you!
Lemon Raspberry Scones Recipe FAQs
What kind of raspberries should I use for Lemon Raspberry Scones?
Absolutely! I recommend using fresh, ripe raspberries for the best flavor. Look for plump berries that are bright in color and free of dark spots. Frozen raspberries can be used in a pinch, but they may release more moisture, potentially leading to a soggier texture.
How should I store leftover Lemon Raspberry Scones?
You can store your scones at room temperature in an airtight container for up to 3 days. They’ll stay delightfully fresh and tender this way. Alternatively, if you want to extend their shelf life, keep them in the refrigerator for up to 5 days. Just be sure to let them come to room temperature before serving for the best taste!
Can I freeze Lemon Raspberry Scones?
Yes, you can freeze unglazed Lemon Raspberry Scones! Place them in a single layer in a freezer-safe container or wrap them tightly in plastic wrap, and they’ll stay good for up to 3 months. To enjoy, simply thaw at room temperature and glaze before serving!
What should I do if my scones come out too dense?
If your scones turn out dense, it could be due to overmixing the dough or using too much flour. Remember to mix just until combined—this will yield a tender crumb. For next time, try fluffing your flour before measuring it to avoid adding excess flour, and make sure your leavening agents are fresh!
Is this recipe suitable for people with dairy allergies?
Great question! If you’re catering to someone with dairy allergies, you can substitute heavy cream and butter with non-dairy alternatives. Coconut cream or almond milk can work well, and a plant-based butter will ensure the scones maintain their rich flavor. Just get creative with your options!
How long do Lemon Raspberry Scones last after baking?
Once baked, these scones are best enjoyed fresh but can last up to 3 days at room temperature or 5 days in the fridge. If you have any leftovers, make sure to store them properly to retain their delightful texture. Just remember to reheat them in the oven for that fresh-baked experience!
Delight in Homemade Lemon Raspberry Scones for a Sweet Treat
Ingredients
Equipment
Method
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Chill 1 cup of heavy cream in the freezer for 10-15 minutes.
- Melt the butter in a microwave-safe bowl, covering it with a paper towel. Heat on high for 1 minute, and if not fully melted, microwave in 10-second intervals. Let it cool.
- Whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt in a medium-sized bowl until well combined.
- Combine the chilled heavy cream with the melted butter in a larger bowl. Mix gently using a fork until the butter clumps form.
- Mix the butter and cream into your dry ingredients with a rubber spatula, stirring just until the flour disappears.
- Fold in the fresh raspberries, breaking each one in half, and gently stir to distribute them throughout the dough.
- Scoop the batter onto the prepared pan using a cookie scoop or large spoon, keeping them spaced at least 2 inches apart.
- Chill the scone mounds in the refrigerator for 15 minutes or up to an hour.
- Bake in the preheated oven for 18-22 minutes, or until they turn a light golden brown.
- Prepare the lemon glaze while your scones bake. Whisk together powdered sugar, milk, and fresh lemon juice until smooth.
- Glaze the warm scones by spooning the lemon glaze over them on a cooling rack. Allow them to sit for 15 minutes to let the glaze set.