Lemon Raspberry Scones are a delightful treat that bring a sunny burst of citrus together with sweet, tangy raspberries, all tucked inside a tender, golden pastry. Each bite is a celebration of brightness and freshness, making these scones a favorite for breakfast, brunch, or a cozy afternoon snack. Whether you’re sharing them over coffee with a friend or baking to impress at a special brunch, the combination of zesty lemon and juicy raspberries never fails to charm. The aroma alone is enough to make you smile, but the flavor—tart, buttery, just sweet enough—is truly irresistible!

Lemon Raspberry Scones Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Lemon Raspberry Scones lies in their simplicity. Every ingredient is easy to find, but each one plays a crucial part in creating their signature taste, texture, and vibrant color. Here’s what you’ll need to make bakery-worthy scones at home:

All-purpose flour: The foundation of our scones, it gives structure and a soft crumb.
Granulated sugar: Adds just the right touch of sweetness to balance the tart lemon and berries.
Baking powder: Ensures your scones rise up fluffy and light, never dense.
Salt: A little bit makes all the flavors pop and keeps things balanced.
Lemon zest: Brings fresh, fragrant citrus notes—don’t skip the zest, it’s magic!
Unsalted butter (cold and cubed): Cold butter creates those irresistible flaky layers—work quickly for best results.
Heavy cream (plus more for brushing): Adds richness and helps bind the dough for that tender, melt-in-your-mouth texture.
Egg: Gives structure and additional richness to the dough.
Vanilla extract: A splash for warmth and roundness in the background.
Fresh raspberries: The stars! Juicy, sweet-tart bursts of fruit that make each bite special.
Coarse sugar for topping (optional): Adds sparkle and a satisfying crunch on top.

How to Make Lemon Raspberry Scones

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 400°F (200°C) so it’s ready for baking. Line a baking sheet with parchment paper—this keeps the scones from sticking and makes cleanup a breeze. Setting up your workspace beforehand sets you up for scone success.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together your all-purpose flour, granulated sugar, baking powder, salt, and fragrant lemon zest. Whisking dry ingredients first ensures the baking powder and zest get evenly distributed, so every scone is loaded with flavor and rises evenly.

Step 3: Cut in the Butter

Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs—think sandy with little lumps. These butter bits will melt in the oven, giving your Lemon Raspberry Scones that classic flaky texture.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well blended. This mixture brings richness and helps the scones hold together with a tender crumb.

Step 5: Bring the Dough Together

Pour your wet ingredients into the bowl of dry ingredients. Using a spoon or spatula, mix gently just until combined. Be careful not to overmix—overworking the dough is what leads to tough scones, and we want ours soft and delicate.

Step 6: Add the Raspberries

Gently fold in your fresh raspberries, taking care not to crush them. It’s totally normal for a few to break, scattering juicy swirls of color through your Lemon Raspberry Scones, but whole berries give lovely pops of tartness when you take a bite.

Step 7: Shape and Cut the Dough

Turn the dough onto a lightly floured surface. With floured hands, gently knead just a few times to help it come together. Pat the dough into an 8-inch circle about 1-inch thick. Grab a sharp knife and cut the circle into 8 even wedges. This classic scone shape looks beautiful once baked!

Step 8: Prepare for Baking

Arrange your scones on the prepared baking sheet, leaving a bit of space between each wedge. Brush the tops lightly with a little extra cream—this helps them turn golden in the oven. If you love a bit of sparkle and crunch, sprinkle some coarse sugar on top.

Step 9: Bake and Enjoy

Bake the scones for 18–22 minutes, or until they’re beautifully golden brown around the edges. Remove them from the oven and let them cool slightly before serving. Your kitchen will smell amazing, and you’ll be counting the minutes before you can dive in!

How to Serve Lemon Raspberry Scones

Garnishes

Dress up your Lemon Raspberry Scones with a simple dusting of powdered sugar, a drizzle of lemon glaze, or a sprinkle of extra lemon zest. A dollop of freshly whipped cream or a thin pad of creamy butter on a warm scone is pure joy, too.

Side Dishes

These scones shine alongside a steaming cup of tea or rich, dark coffee. For a brunch spread, pair them with Greek yogurt, fresh berries, or a light fruit salad to keep things bright and fresh. They’re right at home with scrambled eggs or a veggie frittata, making your meal feel special yet effortless.

Creative Ways to Present

For a special touch, stack Lemon Raspberry Scones in a rustic basket lined with a colorful napkin, or arrange them neatly on a pretty cake stand. If you’re hosting, serve them with little pots of honey, lemon curd, or berry jam for fun mix-and-match options. Mini scones are adorable for showers or tea parties, and you can even cut shapes with cookie cutters for extra flair.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store cooled Lemon Raspberry Scones in an airtight container at room temperature for up to two days. They’re best enjoyed fresh but still lovely the next day—soft and full of flavor.

Freezing

Lemon Raspberry Scones freeze beautifully. Wrap them individually in plastic wrap and store in a freezer zip-top bag for up to three months. Thaw at room temperature or reheat straight from the freezer for a homemade treat anytime!

Reheating

To recapture that fresh-baked magic, warm your scones in a 300°F (150°C) oven for about 8 minutes. A few seconds in the microwave will do in a pinch, but the oven keeps their texture perfect and the edges slightly crisp.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work wonderfully; just add them straight from the freezer to the dough without thawing. This helps prevent the berries from breaking down and bleeding too much color into your Lemon Raspberry Scones.

What’s the secret to super flaky scones?

Cold butter is your best friend for flaky scones. Work quickly to keep your butter from melting until the scones hit the oven. Using heavy cream and not overmixing the dough also help create the perfect tender crumb.

How do I keep the dough from getting sticky?

If your dough feels sticky, lightly flour your hands and work surface. Too much flour, though, can make the scones dry, so add it just as needed while shaping the dough into a circle and wedges.

Can I make the dough ahead of time?

Yes! After mixing and shaping the dough, you can cover and refrigerate it (uncut or already cut into wedges) for up to one day. This even helps the scones rise higher and develop deeper flavor when baked fresh in the morning.

What other mix-ins can I add?

While raspberries and lemon zest are classic, you can experiment by adding white chocolate chips, chopped nuts, or even a handful of blueberries. Just keep the total add-ins to about a cup to maintain the perfect scone texture.

Final Thoughts

If you love baking treats that are as beautiful as they are delicious, you’ll find Lemon Raspberry Scones quickly become a well-loved favorite. Every bite is bright, buttery, and dotted with juicy fruit—just the thing to cheer up any morning or bring smiles to a get-together. Give this recipe a try, and be ready for rave reviews and requests for seconds!