Lemon Raspberry Scones: A Deliciously Easy Recipe for Your Next Brunch

Lemon Raspberry Scones are a delightful treat that perfectly blend the zesty brightness of lemon with the sweet-tart flavor of fresh raspberries. As I take a bite of these tender, flaky scones, I am reminded of cozy mornings spent in the kitchen, where the aroma of baking fills the air and brings a sense of warmth and comfort. This recipe has its roots in British tea culture, where scones are a beloved staple, often enjoyed with clotted cream and jam. People adore Lemon Raspberry Scones not only for their exquisite taste and texture but also for their convenience; they can be whipped up in no time, making them an ideal choice for brunch or an afternoon snack. Whether you’re hosting a gathering or simply treating yourself, these scones are sure to impress!

Ingredients:

• 2 cups all-purpose flour


• 1/2 cup granulated sugar


• 1 tablespoon baking powder


• 1/2 teaspoon salt


• 1/2 cup unsalted butter, cold and cubed


• 1/2 cup heavy cream


• 1 large egg


• 1 tablespoon lemon zest (about 1 lemon)


• 1 cup fresh raspberries (or frozen, thawed and drained)


• 1 teaspoon vanilla extract


• 1 tablespoon lemon juice


• Extra cream for brushing


• Coarse sugar for sprinkling (optional)

Preparing the Dough

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures that your scones will bake evenly and rise beautifully.

2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until they are well blended. This step is crucial as it helps to evenly distribute the baking powder and salt throughout the flour.

3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture. This will create flaky layers in your scones.

4. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, lemon zest, vanilla extract, and lemon juice. Make sure everything is well combined. The lemon zest will add a refreshing citrus flavor that pairs perfectly with the raspberries.

5. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; you want to keep the dough light and fluffy.

6. Fold in the Raspberries: Gently fold in the fresh raspberries. If you’re using frozen raspberries, make sure they are thawed and drained to avoid excess moisture in the dough. The goal is to distribute the raspberries evenly without crushing them.

Shaping the Scones

7. Turn Out the Dough: Lightly flour your work surface and turn the dough out onto it. With floured hands, gently knead the dough a few times until it comes together. Again, be careful not to overwork it.

8. Form the Dough: Pat the dough into a circle about 1-inch thick. You can use a rolling pin if you prefer, but I find that using my hands works just as well. The dough should be slightly sticky but manageable.

9. Cut the Scones: Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. You can also use a round cutter if you prefer round scones. Place the scones on a parchment-lined baking sheet, leaving some space between each one.

10. Brush with Cream: To give your scones a beautiful golden color, brush the tops with a little extra heavy cream. If you want to add a bit of crunch and sweetness, sprinkle some coarse sugar on top.

Baking the Scones

11. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to prevent over-browning.

12. Cool: Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important as it allows the steam to escape, keeping the scones from becoming soggy.

Serving Suggestions

13. Serve Warm: These lemon raspberry scones are best served warm. You can enjoy them plain, or with a pat of butter, a dollop of clotted cream, or even a drizzle of honey for added sweetness.

14. Storage: If you have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. You can also freeze them for up to a month. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

15. Reheating: To enjoy your scones after freezing, simply thaw them at room temperature and reheat in a 350°F (175°C) oven for about 5-10 minutes until warmed through.

Variations and Tips

16. Flavor Variations: Feel free to experiment with different fruits! Blueberries, blackberries, or even chopped strawberries can be substituted for raspberries. You can also add a teaspoon of almond extract for a different flavor profile.

17. Glaze Option: For an extra touch, you can make a simple lemon glaze by mixing powdered sugar with lemon juice until you reach your desired consistency. Drizzle it over the cooled scones for a sweet finish.

18. Make Ahead: If you want to prepare these scones ahead of time, you can make the dough and cut the scones, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time.

19. Perfecting Texture: The key to achieving the perfect scone texture is to handle the dough as little as possible. Overworking the dough can lead to tough scones, so be gentle and patient.

20. Enjoying the Process: Baking is all about enjoying the process, so don’t stress if things don’t turn out perfectly the first time. Each batch is a learning experience, and I promise you’ll get better with practice!

Now that you have all the steps and tips, I hope you enjoy making these delightful lemon raspberry scones as much as I do! Happy baking!

Conclusion:

In summary, these Lemon Raspberry Scones are an absolute must-try for anyone looking to elevate their baking game. The delightful combination of zesty lemon and sweet, tart raspberries creates a flavor explosion that is simply irresistible. Whether you enjoy them fresh out of the oven with a pat of butter, or paired with a dollop of clotted cream and a cup of tea, these scones are sure to impress your family and friends.

For a fun twist, consider adding a handful of white chocolate chips for a touch of sweetness, or swap out the raspberries for blueberries or strawberries depending on what you have on hand. You can also experiment with different glazes, such as a simple lemon glaze or a cream cheese frosting, to make them even more indulgent.

I encourage you to give this recipe a try and experience the joy of baking these Lemon Raspberry Scones in your own kitchen. Don’t forget to share your experience and any variations you come up with! I’d love to hear how they turn out for you. Happy baking!

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June 13, 2025 by Melissa