Ridiculously Easy Lemon Raspberry Scones

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Why You’ll Love This Recipe

These Lemon Raspberry Scones are buttery, tender, and bursting with bright citrus and juicy raspberries. With just 10 minutes of prep and simple ingredients, they’re perfect for a lazy weekend breakfast, elegant brunch, or afternoon tea. The dough comes together quickly, and the result is bakery-worthy—flaky, slightly sweet, and irresistible fresh from the oven!

Ingredients

For the Scones

  • 2 cups (250g) all-purpose flour
  • 6 tbsp (75g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • Zest of 1 lemon (about 1 tbsp)
  • 8 tbsp (115g) cold unsalted butter, cubed
  • 1 cup (240ml) heavy cream (plus extra for brushing)
  • ½ cup (60g) fresh raspberries (halved if large)

Optional Glaze

  • ½ cup (60g) powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp heavy cream or milk

Instructions

1. Prep & Mix Dry Ingredients

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

2. Cut in the Butter

  1. Add cold cubed butter to the flour mixture.
  2. Using a pastry cutter or fingers, work the butter into the flour until it resembles coarse crumbs (some pea-sized bits are fine).

3. Add Cream & Raspberries

  1. Pour in heavy cream and gently stir with a fork until just combined.
  2. Carefully fold in raspberries (don’t overmix—they’ll break!).

4. Shape & Bake

  1. Turn dough onto a floured surface and pat into a 1-inch-thick (2.5cm) circle.
  2. Cut into 8 wedges (like a pizza) and transfer to the baking sheet.
  3. Brush tops with extra heavy cream for a golden finish.
  4. Bake for 15–18 minutes until lightly golden.

5. Optional Glaze

  1. Whisk powdered sugar, lemon juice, and cream until smooth.
  2. Drizzle over cooled scones.

Tips for Perfect Scones

✔ Keep ingredients cold—warm butter = flat scones.
✔ Don’t overmix—a shaggy dough ensures flakiness.
✔ Frozen raspberries? Use straight from the freezer to prevent bleeding.
✔ Make ahead: Freeze unbaked scones, then bake 2–3 minutes longer.

Serving Suggestions

  • With clotted cream and jam for a British twist
  • Paired with lemon curd for extra zing
  • Alongside hot tea or coffee

Final Thoughts

These Lemon Raspberry Scones are foolproof and fabulous—tender, lightly sweet, and studded with tart berries. The lemon zest adds a sunny freshness, making them taste like spring in every bite.

Perfect for gifting or treating yourself! 🍋✨

Variation: Swap raspberries for blueberries or blackberries.

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