Ridiculously Easy Lemon Raspberry Scones

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Bright, Buttery, and Bursting with Fresh Flavors

Introduction

There’s something magical about the combination of tart lemon and sweet raspberries in a tender, flaky scone. These Lemon Raspberry Scones deliver restaurant-quality results with minimal effort—no fancy techniques or special equipment required. Perfect for brunch, afternoon tea, or a quick breakfast on the go, they strike the ideal balance between rich butteriness and bright citrus flavor.

What makes this recipe stand out is its simplicity. With just 15 minutes of hands-on time, you can create scones with a crisp exterior, moist interior, and pockets of juicy raspberries in every bite. The optional lemon glaze adds a delightful tangy sweetness that takes them over the top.

Ingredients

For the Scones:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/2 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • Coarse sugar, for sprinkling (optional)

For the Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tablespoons fresh lemon juice

Instructions

Step 1: Prep and Preheat

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.

Step 2: Cut in the Butter

  1. Add cold cubed butter to the dry ingredients.
  2. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Step 3: Add Wet Ingredients

  1. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
  2. Pour the wet mixture into the dry ingredients and stir gently with a fork until just combined (do not overmix).

Step 4: Fold in Raspberries

  1. Gently fold in raspberries (if using frozen, do not thaw). The dough will be sticky.
  2. Turn the dough onto a lightly floured surface and pat into a 1-inch-thick circle.

Step 5: Cut and Bake

  1. Cut into 8 wedges (like a pizza) and transfer to the prepared baking sheet.
  2. Brush tops with heavy cream and sprinkle with coarse sugar (if using).
  3. Bake for 15–18 minutes, until golden brown. Let cool slightly.

Step 6: Glaze (Optional)

  1. Whisk together powdered sugar and lemon juice until smooth. Drizzle over warm scones.

Pro Tips for Perfect Scones

  • Keep Ingredients Cold: Butter and cream should be fridge-cold for maximum flakiness.
  • Handle Gently: Overmixing = tough scones. Mix until just combined.
  • Raspberry Hack: Toss frozen berries in 1 tbsp flour to prevent bleeding.
  • Storage: Best eaten day-of, but can be frozen (unglazed) for up to 1 month.

Why You’ll Love These Scones

✅ Quick to make (faster than a coffee shop run!)
✅ Balanced flavors – not too sweet, with vibrant lemon and berry notes
✅ Versatile – swap raspberries for blueberries or blackberries
✅ Impressive yet easy – looks bakery-worthy with minimal effort

Conclusion

These Lemon Raspberry Scones are the ultimate fuss-free treat—equally at home on a brunch buffet as they are in a lunchbox. The contrast of the crisp, sugary top with the moist, berry-studded interior is downright irresistible. Paired with a cup of tea or coffee, they’re pure comfort in every bite.

Whip up a batch this weekend and watch them disappear. Once you taste how simple (and delicious) homemade scones can be, you’ll never go back to store-bought!

Hungry for more? Try adding white chocolate chips or a sprinkle of lavender for a gourmet twist!

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