
As a baker who enjoys making recipes that are easy to follow and taste great, I’ve worked on this one to make sure you get the right scone texture: a soft crumb, a little crispness on the outside, and a soft, moist within. This recipe makes it very easy to recreate the bakery-quality taste of fresh lemon zest and tart raspberries, which is a classic flavor combination.
Why You’ll Love These Best Lemon Raspberry Scones: They’re Just Right for You
This is possible by combining the ingredients correctly and using cold ones.
- A perfect mix of sharp lemon and sweet raspberries makes this dish taste great.
- Surprisingly Simple: This recipe is easy for everyone to follow because it has clear directions.
- A great treat for breakfast, lunch, afternoon tea, or a light dessert.
- Pretty Presentation: The colors of the lemon and raspberry make them look nice.
Details on the Best Lemon Raspberry Scones Recipe
Time to get ready: 20 minutes
Time to bake: 15 to 18 minutes
Makes: 8 scones
Category: Breakfast, baked goods, and pastries
Cuisine: British and American
The Best Lemon Raspberry Scones Need These Ingredients
To get the best texture and flavor in your scones, you need to use chilled ingredients and fresh, high-quality produce.
For the scones: Best Lemon Raspberry Scones
- 2 cups (250g) of all-purpose flour, plus more for dusting
- 1/4 cup (50g) of sugar that has been granulated
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- Zest from one large lemon (approximately 1 tablespoon)
- 1/2 cup (1 stick or 113g) cold, unsalted butter, cut into small slices
- 2/3 cup (160 ml) of chilled heavy cream or buttermilk, plus more for brushing
- One big egg
- 1 teaspoon of vanilla extract
- 1 cup (approximately 125g) raspberries that are fresh or frozen
For the glaze (optional):
- 1/2 cup of powdered sugar
- 1 to 2 teaspoons of fresh lemon juice

How to Make Best Lemon Raspberry Scones in Steps
These scones are easy to make, so they’re great for an impromptu brunch or a sweet afternoon snack.
– Making the dough for the scones
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Set the oven to 350°F and get the baking sheet ready.
Set your oven to 400°F (200°C). Put parchment paper on a baking pan.
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Mix the dry ingredients together:
Mix the flour, sugar, baking powder, salt, and lemon zest together in a big bowl. Make sure the lemon zest is spread out evenly so that the flavor is the same throughout.
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Add the butter:
Put the cooled, diced butter in with the dry ingredients. Cut the butter into the flour mixture using a pastry blender, a fork, or your fingers until it looks like coarse crumbs with a few pea-sized pieces of butter still in it. The flakiness comes from these particles of butter.
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Whisk the wet ingredients:
In a small bowl or measuring cup, mix together the cool heavy cream (or buttermilk), egg, and vanilla essence.
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Mix the wet and dry:
Add the wet components to the dry ones. Use a fork or spatula to mix the dough until it *just* comes together. Don’t mix too much, or the scones will be tough.
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Add the raspberries:
Carefully fold in the raspberries. If you are using frozen raspberries, do not thaw them beforehand. Quickly fold them in so the dough doesn’t get too wet.
– Making the scones and baking them
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Make the Dough:
Put the dough on a surface that has been lightly floured. Knead it a few times (approximately 5–6 turns) to get it to come together. About ¾ of an inch thick, pat or gently roll the dough into a circle.
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Cut the scones:
Cut the dough into eight wedges using a sharp knife or a biscuit cutter. You can also use a circular biscuit cutter to make individual scones. Put the cut scones on the baking sheet that has been prepared.
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Brush with cream:
To get a nice golden-brown finish, brush the tops of the scones with a little more heavy cream or buttermilk.
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Bake:
Put the scones in the oven for 15 to 18 minutes, or until they are gently golden brown and a toothpick stuck in the middle comes out clean.

– Serving and Glazing
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Make the Glaze (Optional):
Whisk together the powdered sugar and 1 tablespoon of lemon juice while the scones cool. Add more lemon juice, one teaspoon at a time, until the mixture is the right consistency for drizzling.
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Put the glaze on the scones:
Drizzle the glaze over the tops of the scones after they have cooled a bit. Before serving, let the glaze sit for a few minutes.
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Serve hot:
Warm scones are the greatest! You can serve them right out of the oven or after they’ve cooled down a bit. They taste great by themselves or with a little clotted cream or butter.

How to Make the Best Lemon Raspberry Scones
These professional recommendations will help you make the perfect scone:
- Keep the ingredients cool: For flaky scones, the butter and cream need to be cold. Don’t touch the dough too much.
- Don’t combine too much: Overmixing makes gluten, which makes scones difficult. Mix the ingredients until they just come together.
- Use fresh lemon zest because it gives the lemon taste a vibrant, fragrant kick. Don’t miss it!
- Be gentle with the raspberries: Fold them in carefully so they don’t change the color of the dough too much, unless you want it to be pink.
- Look Baking Powder: Make sure your baking powder is new. Old baking powder won’t give you adequate lift.
- Baking Powder vs. Baking Soda: This recipe calls for baking powder to make the scones rise, which is normal. This is a different kind of baking soda.
Different Ways to Serve and Use
These lemon raspberry scones are great on their own, but here are several ways to make them even better:
- Add Lemon Glaze: The easy lemon glaze gives it a little more sweetness and tang.
- Different Berries: Instead of raspberries, you may use blueberries or a variety of berries.
- Citrus Swap: Use lime or orange peel instead of lemon or grapefruit peel to change the flavor.
- Add Vanilla Bean: For a stronger vanilla taste, use a scraped vanilla bean instead of extract.
- Serve With: These taste well with a cup of Earl Grey tea, a light coffee cake, or a glass of iced tea.

Frequently Asked Questions (FAQs)
What makes scones soft and crumbly?
To make scones that are soft and crumbly, cut very cold butter into the flour, mix it only until it is incorporated, and don’t work the dough too much. When the cold butter melts, it generates steam pockets that make the food flaky and soft.
Can I put frozen strawberries in scones?
You can use frozen raspberries, yes. To keep the dough from getting too wet and bleeding too much color, it’s best to add them straight from the freezer without thawing them first. At the very end of the mixing operation, fold them in gently.
What can I do to make sure my scones rise?
Fresh baking powder and not overmixing the dough are what make scones rise properly. If you mix the dough too much, gluten can form, which makes the scones thick and dense instead of light and airy. Also, make sure your oven is at the right temperature before you start cooking.
How long do scones stay good?
The greatest time to eat scones is the day they are made. You can keep them at room temperature for one to two days in a container that doesn’t let air in. You may warm them up gently in a low oven for a few minutes to make them taste better.
Is it okay to add different fruits or tastes to this scone recipe?
Yes, of course! This recipe can be used in many ways. You can use blueberries or diced strawberries instead of the raspberries. If you want a different flavor, leave out the raspberries and add more lemon zest. You could also add a little cardamom or almond extract along with other fruits like blueberries or even dried cranberries.
Beyond the Basics: Taking Your Scone Game to the Next Level
Once you know how to make these simple lemon raspberry scones, try making additional delicious baked items! If you want something different to eat that will make you feel better, try this moist banana bread recipe. You could also make some chocolate chip muffins for a sweet breakfast. If you want to learn more about the chemistry behind baking powder and other leavening agents, look at King Arthur Baking’s dictionary of baking words.
Conclusion: This is the scone you’ll love the most.
These best lemon raspberry scones are a delightful combination of tart, sweet, and tender. They are relatively simple to make and deliver incredible flavor, making them a perfect addition to any breakfast, brunch, or tea time. Enjoy the process and every delicious bite!
Ready for a Taste of Sunshine? Get the Scone Recipe!
Best Lemon Raspberry Scones Recipe
Yields:
8 scones
Prep time:
20 minutes
Bake time:
15 to 18 minutes
Total time:
35 to 38 minutes
Ingredients:
For the scones:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 large lemon
- 1/2 cup (113g) cold unsalted butter, cubed
- 2/3 cup (160ml) cold heavy cream or buttermilk, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) fresh or frozen raspberries
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions:
- Prep: Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Dry: Whisk flour, sugar, baking powder, salt, and lemon zest.
- Butter: Cut cold butter into dry ingredients until coarse crumbs form.
- Wet: Whisk cream/buttermilk, egg, and vanilla.
- Combine: Pour wet into dry and mix until dough *just* comes together.
- Raspberries: Gently fold in raspberries.
- Shape: Turn dough onto floured surface, knead briefly, pat into ¾-inch thick circle. Cut into 8 wedges.
- Arrange: Place scones on prepared baking sheet. Brush tops with cream.
- Bake: Bake for 15-18 minutes until golden brown and cooked through.
- Cool & Glaze: Let cool slightly. Whisk powdered sugar and lemon juice for glaze; drizzle over scones.
Share Your Scone Creations!
Have you made these best lemon raspberry scones? We’d love to see your masterpieces! Share your scone photos on Instagram and tag us @[YourBlogInstagramHandle] or use the hashtag #[YourBlogHashtag]. Let us know in the comments below how they turned out or if you have any delicious variations!