Start your day with the bright, zesty flavors of Lemon Raspberry Scones! These buttery scones are bursting with tart raspberries and fragrant lemon zest, creating a delightful contrast between sweet and tangy. Their golden crust and tender, flaky layers make them a perfect choice for breakfast, brunch, or an afternoon pick-me-up. Ready in just 25 minutes, these scones are an easy, homemade treat that feels luxurious but is simple to prepare.
Easy Lemon Raspberry Scones Recipe
These Lemon Raspberry Scones combine the refreshing taste of lemon with the juicy sweetness of raspberries. Each bite offers a light, tender texture with just the right balance of buttery richness and fruity flavor. Whether topped with a lemon glaze or enjoyed plain, they’re a crowd-pleaser for any occasion.
Why Our Lemon Raspberry Scones Are the Best
Our Lemon Raspberry Scones deliver the perfect harmony of tangy lemon and juicy raspberries in every bite. The use of chilled butter ensures flaky layers, and the lemon zest adds a fragrant touch that elevates the scones from ordinary to extraordinary. They’re quick, versatile, and irresistibly delicious!
Ingredients Notes for Lemon Raspberry Scones
Each ingredient in these Lemon Raspberry Scones plays a role in creating their delectable flavor and texture:
- 2 cups all-purpose flour – Forms the base of the dough for structure.
- 5 tablespoons granulated sugar + 1 teaspoon – Sweetens the dough and enhances the raspberries’ natural sweetness.
- 1 tablespoon baking powder – Provides the leavening needed for fluffy scones.
- ½ teaspoon salt – Balances the sweetness.
- 6 tablespoons chilled butter – Creates flaky layers and a tender crumb.
- 1 teaspoon vanilla extract – Adds warmth and depth of flavor.
- ½ teaspoon lemon extract – Intensifies the lemony taste.
- 1 tablespoon fresh lemon zest + 1 teaspoon fresh lemon juice – Infuses the dough with vibrant citrus flavor.
- ⅔ cup half-and-half + 1 tablespoon – Moistens the dough and keeps it tender.
- 1 cup fresh raspberries – Adds bursts of tart sweetness.
Kitchen Tools Needed for Lemon Raspberry Scones
- Mixing bowls (small and medium)
- Whisk
- Pastry blender or two knives
- Baking tray lined with parchment paper
- Measuring cups and spoons
- Pastry brush
- Cooling rack
How to Make Lemon Raspberry Scones
These Lemon Raspberry Scones come together effortlessly for a quick, bakery-worthy treat:
1. Preheat the Oven
Set your oven to 425°F and line a baking tray with parchment paper.
2. Combine Dry Ingredients
In a medium bowl, whisk together 2 cups flour, 5 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt, and 1 tablespoon lemon zest.
3. Cut in the Butter
Add 6 tablespoons chilled butter, cutting it into the flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Mix Wet Ingredients
In a small bowl, combine ⅔ cup half-and-half, 1 teaspoon lemon juice, ½ teaspoon lemon extract, and 1 teaspoon vanilla extract. Gradually add this mixture to the dry ingredients, stirring until just moistened.
5. Add the Raspberries
Gently fold in 1 cup fresh raspberries, being careful not to crush them.
6. Shape the Dough
On a lightly floured surface, knead the dough gently 5–10 times. Pat it into a 1-inch-thick round. Cut into 8 wedges and place them on the prepared baking tray, spacing them 2 inches apart.
7. Prepare for Baking
Brush the tops with 1 tablespoon half-and-half and sprinkle with 1 teaspoon sugar for a golden, sweet crust.
8. Bake
Bake for 12–15 minutes, or until the tops are golden brown. Cool on a wire rack.
How to Store Lemon Raspberry Scones
Store these Lemon Raspberry Scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To enjoy them warm, reheat in a low oven for a few minutes. Alternatively, freeze the scones for up to 3 months; thaw at room temperature and reheat before serving.
Lemon Raspberry Scones Variations
- White Chocolate Raspberry: Add ½ cup white chocolate chips for a creamy sweetness.
- Blueberry Lemon: Substitute raspberries with fresh blueberries for a classic twist.
- Gluten-Free Scones: Use a 1:1 gluten-free flour substitute for a celiac-friendly option.
- Almond Lemon: Sprinkle the tops with sliced almonds before baking for extra crunch.
What to Serve with Lemon Raspberry Scones
Pair these Lemon Raspberry Scones with a cup of Earl Grey tea or a honey latte for a cozy treat. For breakfast, serve alongside Greek yogurt and fresh fruit for a complete meal. A drizzle of honey or the optional lemon glaze adds extra indulgence.
Top Tips for Perfect Lemon Raspberry Scones
- Use Cold Butter: Chilled butter creates the flaky, tender texture scones are known for.
- Don’t Overmix: Overworking the dough can result in tough scones. Mix just until combined.
- Handle Raspberries Gently: Fresh raspberries are delicate; fold them in carefully to avoid smashing.
- Space Out Scones: Leave at least 2 inches between scones for even baking.
- Glaze After Cooling: Allow scones to cool before adding the glaze to avoid it melting off.
Tips from Well-Known Chefs
- Mary Berry: “For light scones, always handle the dough gently and avoid kneading it too much.”
- Paul Hollywood: “Preheat your baking tray in the oven for a crispier base on your scones.”
- Nigella Lawson: “A touch of lemon zest can brighten even the simplest baked goods.”
Frequently Asked Questions (FAQ)
1. Can I use frozen raspberries?
Yes! Use frozen raspberries straight from the freezer to prevent them from bleeding into the dough.
2. Can I substitute milk for half-and-half?
Yes, but the scones may be slightly less rich. You can also use heavy cream for a richer texture.
3. What if I don’t have a pastry blender?
Use two knives in a crisscross motion or your fingers to cut the butter into the flour.
4. Can I freeze the dough before baking?
Yes! Freeze the unbaked scones on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
5. How do I make the glaze thicker?
Add powdered sugar, one tablespoon at a time, until the desired consistency is reached.
Enjoy the bright, zesty flavor of homemade Lemon Raspberry Scones—a delightful addition to any day!
Lemon Raspberry Scones
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar plus 1 teaspoon
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon fresh lemon juice
- 1 Tablespoon fresh lemon zest
- 6 Tablespoons chilled butter cut into small pieces
- 2/3 cup Half-and-half plus 1 tablespoon
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, lemon zest, sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, lemon juice, lemon extract, and vanilla extract until just moistened.
- Gently fold in fresh raspberries.
- On a lightly floured surface, knead dough gently 5 to 10 times. Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking tray, 2 inches apart.
- Brush tops with 1 tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes. Cool on wire rack.
