lemon raspberry scones

Oh, you guys. If there’s one recipe that always makes me feel like sunshine, it’s these Lemon Raspberry Scones. It’s like a little ray of light on a plate, and honestly, they’ve saved me on countless mornings when I’ve woken up craving something special but didn’t have a lot of time. I remember the first time I made them; it was for a weekend brunch with friends, and I was a nervous wreck trying to make everything perfect. But these lemon raspberry scones? They just… came together. The aroma filling my kitchen was intoxicating – that bright, zesty lemon mingling with the sweet perfume of raspberries. My friends practically inhaled them! They’re honestly in the same category as my blueberry muffins, but with this incredible tartness from the lemon and those bursts of juicy raspberry that just sing. If you’ve ever felt that pull for something sweet, a little fancy, but totally doable, you’ve found your recipe.

What is a lemon raspberry scones?

So, what exactly are Lemon Raspberry scones? Think of them as a delightful love child between a tender biscuit and a perfectly sweet cake, but with a fabulous twist! They’re not overly sweet, which is a big win in my book. The “scone” part means they’re sturdy enough to hold their shape and have a lovely crumb, but we’re aiming for tender, not dry and crumbly like some scones can be. The “lemon” brings this vibrant, zesty kick that cuts through the richness and makes them incredibly refreshing. And the “raspberry”? Oh, the raspberries are the jewels. They burst with juicy goodness as you bite into them, adding pops of sweet-tart flavor and gorgeous streaks of color throughout. They’re essentially a little piece of sunshine, perfect for breakfast, brunch, or even a fancy afternoon tea. They’re essentially a hug in pastry form, but with way more pizzazz!

Why you’ll love this recipe?

Honestly, the list is pretty long, but let me break down why I think you’re going to absolutely adore making these lemon raspberry scones. First off, the flavor is just out of this world. That bright, cheerful lemon zest is like a wake-up call for your taste buds, and it perfectly balances the sweet, slightly tart burst of fresh raspberries. It’s a flavor combination that just makes you happy! Beyond the amazing taste, the simplicity of this recipe is a game-changer. Even if you’re not a seasoned baker, you can totally nail these. I’ve had friends who said they were intimidated by baking, and they made these scones beautifully on their first try. They come together surprisingly quickly, which is a lifesaver on busy mornings or when you need a last-minute treat. Plus, the ingredients are generally pretty budget-friendly. You probably have most of them in your pantry right now! What I love most about this recipe, though, is its versatility. They’re incredible on their own, but I’ll get to some serving ideas in a bit. They’re also surprisingly forgiving. If you don’t have raspberries, try blueberries! If you’re not a huge lemon fan, maybe dial it back a bit. But this lemon raspberry combination? It’s a winner. They stand head and shoulders above so many other baked goods because they hit that perfect spot of being special and comforting without being fussy. They’re the kind of treat that makes people ask, “Did you buy these?” and then beam when you say you made them yourself!

How do I make lemon raspberry scones?

Quick Overview

This recipe is all about bringing together simple ingredients to create something truly special. We’ll start by whisking together our dry ingredients, then gently incorporate our wet ingredients until just combined – the key here is not to overmix! Next, we’ll fold in those beautiful raspberries, shape our scones, and bake them until they’re golden and fragrant. A simple lemon glaze finishes them off perfectly. It’s a straightforward process, and the results are consistently stunning. You get that perfect crumb and bursts of flavor in every bite. It’s seriously satisfying to make something so delicious from scratch in under an hour!

Ingredients

For the Main Batter:

• 2 ½ cups all-purpose flour: I always use a good quality all-purpose flour. Make sure it’s spooned and leveled, not scooped, to avoid too much flour which can make them tough.
• ½ cup granulated sugar: This gives them just the right amount of sweetness without being overpowering.
• 2 ½ teaspoons baking powder: This is crucial for that lovely lift and tender texture. Don’t skip it!
• ½ teaspoon salt: Balances all the flavors and enhances the sweetness.
• ½ cup (1 stick) cold unsalted butter, cut into cubes: Cold butter is your best friend for flaky scones. It creates steam pockets as it bakes.
• 1 large egg, lightly beaten: This adds richness and helps bind everything together.
• ½ cup milk (or buttermilk for extra tenderness!): I’ve tested this with both, and while milk is great, buttermilk gives them an extra tender crumb and a slight tang.
• 1 tablespoon fresh lemon zest (from about 1 large lemon): This is where that bright, sunny flavor comes from. Zest it fresh, don’t use bottled!

For the Filling:

• 1 cup fresh raspberries: I prefer fresh because they hold their shape better, but you can use frozen. If using frozen, don’t thaw them first! Toss them in a tablespoon of flour before adding them to the dough to help prevent them from bleeding too much.

For the Glaze:

• 1 cup powdered sugar: For that classic sweet glaze.
• 2-3 tablespoons fresh lemon juice: Start with 2, and add more until you reach your desired consistency.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper. This is a lifesaver for cleanup and ensures your scones don’t stick. If you don’t have parchment, you can lightly grease the baking sheet, but parchment is definitely the way to go for easy release.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Whisking them well ensures that the leavening agent (baking powder) is evenly distributed, which means your scones will rise evenly. This step is simple but important for consistent results. You want everything to be light and fluffy.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the lightly beaten egg, milk (or buttermilk), and the fresh lemon zest. Make sure the egg is fully incorporated into the milk. The lemon zest should be distributed throughout the liquid. This is where that amazing citrus aroma starts to fill the air!

Step 4: Combine

Now, we add the cold butter cubes to the dry ingredients. Use a pastry blender, your fingertips, or even two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Don’t overwork it! Those little butter pieces are what create tenderness. Then, make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix with a fork or spatula until *just* combined. It’s really important not to overmix here; a few streaks of dry flour are okay. Overmixing develops the gluten too much, which can lead to tough scones. We want tender, delicate scones!

Step 5: Prepare Filling

If you’re using fresh raspberries, give them a gentle rinse and pat them dry. If you’re using frozen, do not thaw them. As I mentioned, toss your raspberries (fresh or frozen) with about 1 tablespoon of flour. This extra step helps the raspberries keep their shape a bit better and prevents them from bleeding their color too much into the dough. Trust me, this little trick makes a difference in the final appearance!

Step 6: Layer & Swirl

Gently fold the floured raspberries into the dough. Be careful not to crush them too much. You’re just trying to distribute them evenly. Then, turn the dough out onto a lightly floured surface. Pat it gently into a round disc about ¾-inch thick. You can either cut this disc into 8 wedges like a pizza, or use a biscuit cutter for round scones. If you cut wedges, arrange them on your prepared baking sheet, leaving a little space between them. If you’re using a cutter, press it straight down without twisting to ensure the scones rise evenly.

Step 7: Bake

Bake in your preheated oven for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. The exact time will depend on your oven, so keep an eye on them. You want them cooked through but not dried out. The edges should be lightly golden, and the centers should feel slightly firm.

Step 8: Cool & Glaze

Once baked, transfer the scones to a wire rack to cool for about 10-15 minutes. While they’re cooling, whisk together the powdered sugar and lemon juice for the glaze. Start with 2 tablespoons of lemon juice and add more, a teaspoon at a time, until you reach a thick but pourable consistency. You want it to drizzle nicely. Once the scones have cooled slightly but are still warm, drizzle the glaze over the tops. The warmth of the scone helps the glaze set beautifully.

Step 9: Slice & Serve

Let the glaze set for a few more minutes. These lemon raspberry scones are best served warm, but they are also delicious at room temperature. Slice them gently and enjoy the explosion of flavors and textures! The tender crumb, the zesty lemon, and the sweet bursts of raspberry are pure perfection. They’re an absolute treat!

What to Serve It With

These lemon raspberry scones are so versatile, they fit into almost any occasion! For a classic breakfast, I love serving them alongside a steaming mug of coffee or a delicate herbal tea. They’re bright and cheerful and make even a Tuesday morning feel special. For a more elaborate brunch, they are fantastic on a platter with fresh fruit salad, a quiche, or some crispy bacon. They add a lovely pop of color and a touch of sweetness that balances out savory dishes. If you’re looking for a delightful dessert, these are surprisingly elegant. Serve them warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm scone and the cold cream is divine. And for those cozy snack moments? They’re perfect with a glass of milk or a cup of hot chocolate. My kids always ask for them after school when they need a little pick-me-up, and I’m always happy to oblige. Honestly, they’re good with pretty much anything you can think of that needs a little bit of joy.

Top Tips for Perfecting Your Lemon Raspberry Scones

I’ve made these lemon raspberry scones more times than I can count, and along the way, I’ve picked up a few tricks that I think can really help you achieve scone perfection. First, about the zucchini prep – wait, that’s for another recipe! Let’s focus on these gems. For the raspberries, remember that little flour trick I mentioned? If you’re using fresh berries, make sure they are dry. If they’re too wet, they can make the dough gummy. And if you’re using frozen, *do not thaw them*. Seriously, this is a big one. Tossing them in flour, whether fresh or frozen, helps them hold their color and shape a bit better. For mixing advice, the biggest tip I can give you is this: don’t overmix! Seriously, I can’t stress this enough. Mix until the ingredients are *just* combined. A shaggy dough is what you’re looking for. If you mix too much, you’ll develop the gluten in the flour, and that will result in tough, dense scones. We want tender, melt-in-your-mouth goodness! When it comes to swirl customization, well, these don’t really have a swirl in the traditional sense. However, you can get some really pretty marbling by gently folding the raspberries in. Try not to mash them too much; you want distinct pops of berry color throughout. For ingredient swaps, I’ve experimented a bit. If you don’t have raspberries, blueberries are a fantastic substitute. You can also try a mix of berries. For the milk, buttermilk truly gives the best tenderness and a slight tang. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk and letting it sit for 5-10 minutes. For the lemon, if you find it too strong, you can reduce the zest slightly, but I think it’s what makes them so special. And for baking tips, always preheat your oven thoroughly. An oven that’s not hot enough won’t give you that initial burst of heat needed for a good rise. Place your baking sheet in the center rack. For glaze variations, if you want a thinner glaze, just add a touch more lemon juice. If you want it thicker, add a bit more powdered sugar. You could even add a tiny drop of vanilla extract to the glaze for a little extra warmth. Or, skip the glaze entirely and just dust with powdered sugar for a simpler look!

Storing and Reheating Tips

These lemon raspberry scones are honestly best enjoyed fresh, but life happens, and sometimes you have leftovers! If you find yourself with extra scones, don’t worry, they store quite well. For room temperature storage, I like to keep them in an airtight container at room temperature for up to 2 days. They might lose a little bit of their crispness, but they’ll still be delicious. Just make sure they’re completely cooled before you put them in the container. If you’re planning to keep them for longer, refrigerator storage is your best bet. Store them in an airtight container in the fridge for up to 4-5 days. They’ll stay moist and fresh. When you’re ready to enjoy them again, you can eat them cold (they’re still good!), or warm them up slightly. For freezer instructions, these scones freeze beautifully! Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To thaw, just take them out of the freezer and let them come to room temperature. If you want to reheat them, pop them in a warm oven (around 300°F/150°C) for about 5-8 minutes until warmed through and slightly crisp again. For glaze timing advice, I always recommend glazing scones *after* they’ve cooled for a bit and *before* storing them if you plan to eat them within a day or two. If you are freezing them, I actually prefer to glaze them *after* they’ve been reheated from frozen, or skip the glaze altogether and just dust with powdered sugar once thawed and warmed. This prevents the glaze from becoming sticky or messy during storage.

Frequently Asked Questions

Final Thoughts

Honestly, if you’re looking for a recipe that’s going to bring a little bit of sunshine and pure joy into your kitchen, these lemon raspberry scones are it. They’re the perfect balance of bright citrus and sweet berry, wrapped up in a tender, delightful scone. They’re surprisingly easy to make, which means you can whip them up for a quick breakfast or a spontaneous afternoon treat without feeling overwhelmed. I love seeing the vibrant pink swirls of raspberry against the golden crumb, and that zesty lemon aroma is just intoxicating. They’re not just a recipe; they’re a little moment of happiness. If you loved these, you might also want to check out my fluffy blueberry muffins or my simple lemon pound cake for more citrusy delights. I truly can’t wait for you to try these lemon raspberry scones and experience that little burst of sunshine for yourself. Please, let me know in the comments below how yours turned out, or if you tried any fun variations! Happy baking, everyone!