There’s something irresistibly comforting about the aroma of freshly baked scones drifting through the kitchen. The buttery richness, the flaky texture, and the way they pair perfectly with a cup of tea or coffee make them an all-time favorite in bakeries and homes alike. But among all the variations of scones, Lemon Raspberry Scones stand out as a refreshing, bakery-style treat that balances sweetness, tartness, and a soft yet crisp texture in every bite.
Imagine biting into a golden-brown scone: the outside has a delicate crunch, while the inside is buttery, tender, and dotted with juicy raspberries. Add the brightness of zesty lemon and a drizzle of tangy glaze, and you’ve got a pastry that feels like pure sunshine on your plate. These scones are not only delicious but also easy to prepare at home with simple pantry ingredients.
Whether you’re hosting a brunch, enjoying a slow morning, or looking for a homemade gift idea, Lemon Raspberry Scones are the perfect choice. In this guide, we’ll walk through everything you need to know—from the step-by-step recipe to pro tips, variations, troubleshooting, and even healthier adaptations. By the end, you’ll feel confident enough to bake these scones like a pro and maybe even put your own creative spin on them.
Why Lemon Raspberry Scones Are Special
Scones themselves are a traditional British baked good, often enjoyed during afternoon tea with clotted cream and jam. They’ve traveled across cultures and kitchens, evolving into countless variations, from plain cream scones to fruit-filled, savory, and glazed versions.
What makes Lemon Raspberry Scones unique is the flavor harmony:
- Lemon adds brightness, a refreshing tang, and a citrusy aroma.
- Raspberries provide juicy bursts of sweetness and tartness.
- Butter contributes richness and flaky layers.
- Cream keeps the scones moist and tender.
Together, these elements create a balance of flavors and textures that feels both indulgent and refreshing.
The Perfect Flavor Combination: Lemon + Raspberry
Why do lemon and raspberry work so well together? The answer lies in their natural flavor profiles.
- Raspberries are slightly tart but also sweet, adding fruitiness and moisture.
- Lemon zest and juice brighten the scones, cutting through the richness of butter and cream.
- When baked, raspberries soften into juicy pockets, while lemon zest perfumes the entire dough with citrusy notes.
The glaze made with lemon juice and powdered sugar ties everything together. It’s light, tangy, and sweet, enhancing the fruit flavors without overpowering them.
Ingredients for Lemon Raspberry Scones
Here’s what you’ll need to make these bakery-style scones at home:
For the Scones:
- 2 cups all-purpose flour – Provides structure while keeping the scones tender.
- ¼ cup granulated sugar – Just enough sweetness to complement the fruit.
- 1 tablespoon baking powder – Ensures the scones rise and stay fluffy.
- ½ teaspoon salt – Balances the sweetness and enhances flavor.
- Zest of 1 lemon – Adds brightness and a fragrant citrus kick.
- ½ cup unsalted butter, cold & cubed – Key for flaky texture; cold butter creates steam pockets during baking.
- ½ cup heavy cream (plus extra for brushing) – Keeps the scones rich and soft.
- 1 large egg – Adds structure and richness.
- 1 teaspoon vanilla extract – Rounds out the flavors with subtle sweetness.
- 1 cup raspberries (fresh or frozen) – The star ingredient, bursting with juicy flavor.
For the Lemon Glaze:
- ½ cup powdered sugar – Smooth and light, perfect for glaze.
- 2 tablespoons lemon juice – Tangy and bright.
- ½ teaspoon lemon zest (optional) – For an extra citrus kick.
💡 Tip: Frozen raspberries work beautifully! Use them straight from the freezer to prevent the dough from turning pink.
Step-by-Step Guide: How to Make Lemon Raspberry Scones
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. This ensures the leavening agent and zest are evenly distributed.
Step 3: Cut in the Butter
Add cold, cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter until the mixture resembles coarse crumbs. This step is crucial for creating flaky layers.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Step 5: Form the Dough
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix—overworked dough leads to tough scones.
Step 6: Add Raspberries
Gently fold in the raspberries. Be careful not to crush them; a few streaks of raspberry juice are fine, but you want whole bursts of fruit.
Step 7: Shape and Cut
Transfer the dough to a floured surface. Pat into a circle about 1-inch thick. Using a sharp knife or bench scraper, cut into 8 wedges.
Step 8: Bake
Place wedges on the prepared baking sheet, leaving space between each. Brush tops with heavy cream for a golden finish. Bake for 18–22 minutes, or until golden brown.
Step 9: Glaze
Whisk together powdered sugar and lemon juice. Drizzle over warm scones and let set for 5–10 minutes before serving.
Pro Tips for Bakery-Style Scones
- Use cold butter: Warm butter melts too early, making dense scones. Cold butter ensures flaky layers.
- Do not overmix: Handle the dough as little as possible to avoid toughness.
- Chill before baking: For extra rise, chill shaped scones for 15 minutes before baking.
- Adjust sweetness: If you prefer sweeter scones, increase sugar to ⅓ cup.
- Double glaze: For extra indulgence, glaze once while warm and again when cooled.
Common Mistakes & How to Avoid Them
- Dough too sticky → Add a tablespoon of flour at a time until manageable.
- Scones too dry → Overbaking or using too little cream. Keep an eye on bake time.
- Raspberries bleeding too much → Use frozen raspberries straight from the freezer.
- Flat scones → Baking powder may be expired, or butter wasn’t cold enough.
Serving Suggestions
- Pair with English breakfast tea for a traditional touch.
- Serve with lemon curd or raspberry jam for extra flavor.
- Add a dollop of whipped cream for a dessert-like twist.
- Create a brunch platter with fruit, cheeses, and scones.
Variations & Flavor Twists
- Blueberry Lemon Scones – Swap raspberries for blueberries.
- White Chocolate Raspberry Scones – Add white chocolate chips.
- Strawberry Lemonade Scones – Use diced strawberries instead of raspberries.
- Almond Glazed Scones – Replace glaze with almond extract icing.
- Vegan Lemon Raspberry Scones – Use plant-based butter, almond milk, and a flax egg.
Make-Ahead, Storage & Freezing
- Room Temperature: Store in an airtight container for 2 days.
- Refrigerator: Keeps fresh up to 5 days.
- Freezing (Unbaked): Freeze shaped dough wedges for up to 2 months. Bake straight from frozen, adding 2–3 minutes to bake time.
- Freezing (Baked): Freeze cooled scones for up to 2 months. Reheat at 300°F for 10 minutes.
Healthier & Dietary-Friendly Adaptations
- Gluten-Free: Substitute with a gluten-free all-purpose blend.
- Lower Sugar: Reduce sugar to 2 tablespoons; add sweetness through glaze only.
- Dairy-Free: Use coconut cream or oat cream instead of heavy cream.
- Keto Adaptation: Replace flour with almond flour and use erythritol as sweetener.
Nutritional Breakdown (per scone, approx.)
- Calories: 250
- Fat: 12g
- Carbohydrates: 32g
- Protein: 4g
- Fiber: 2g
- Sugar: 12g
(Values will vary depending on ingredients used.)
Frequently Asked Questions (FAQs)
Q: Can I use dried raspberries instead of fresh?
Yes, but reduce the quantity to ½ cup, as dried fruit is more concentrated.
Q: My scones spread too much. Why?
Likely due to warm dough. Chill the shaped scones for 15–20 minutes before baking.
Q: Can I make these scones ahead for a party?
Absolutely! Freeze the unbaked wedges and bake fresh the morning of.
Q: What’s the best way to get a bakery-style look?
Brush the tops with cream before baking and glaze twice for shine.
Final Thoughts – A Bakery-Style Treat at Home
These Lemon Raspberry Scones are everything you’d want in a homemade pastry: flaky, buttery, slightly tangy, and bursting with juicy fruit. They strike the perfect balance between refreshing and indulgent, making them ideal for breakfast, brunch, or even dessert.
With simple pantry ingredients, a few pro tips, and a touch of creativity, you can recreate the magic of a bakery right in your own kitchen. Once you try them, you’ll understand why this combination of lemon and raspberries is so beloved—and why this recipe is bound to become a repeat favorite in your home.
Printable Recipe Card
Lemon Raspberry Scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Servings: 8 scones
Calories: ~250 per scone
Ingredients:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup cold butter, cubed
- ½ cup heavy cream (+ extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
For the Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest (optional)
Instructions:
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Mix flour, sugar, baking powder, salt, and lemon zest.
- Cut in cold butter until mixture resembles crumbs.
- Whisk cream, egg, and vanilla. Add to dry mixture.
- Gently fold in raspberries.
- Shape into a circle (1-inch thick) and cut into 8 wedges.
- Place on baking sheet, brush with cream, and bake 18–22 minutes.
- Whisk glaze ingredients and drizzle over warm scones.
Enjoy warm with tea or coffee!
