There's nothing quite like the smell of fresh Raspberry Lemon Scones Recipe baking in your kitchen on a Sunday morning. These delightful treats combine the tartness of fresh raspberries with bright lemon zest, creating the perfect balance that makes your taste buds dance with joy. Whether you're hosting a fancy brunch or just want something special with your morning coffee, this Raspberry Lemon Scones Recipe delivers bakery-quality results every single time.
I've been perfecting this Raspberry Lemon Scones Recipe for years, and let me tell you, once you try these tender, flaky beauties, you'll never go back to store-bought scones again. They make the perfect addition to any breakfast or brunch table. The secret lies in keeping everything cold and handling the dough with gentle care, which creates those coveted layers that make each bite absolutely heavenly.
Why This Raspberry Lemon Scones Recipe Will Become Your New Favorite
Fresh raspberry scones have been a beloved teatime treat for centuries, but adding that bright pop of lemon takes them to a whole new level. This particular Raspberry Lemon Scones Recipe stands out because it creates perfectly tender scones that aren't too sweet, allowing the natural flavors of the berries and citrus to shine through. The combination works beautifully for spring and summer baking, when fresh raspberries are at their peak.
What makes this Raspberry Lemon Scones Recipe truly special is how it balances moisture and texture. The raspberries add natural sweetness and little bursts of flavor, while the lemon zest brightens everything up without making the scones too acidic. These scones pair wonderfully with clotted cream, butter, or even a simple cup of Earl Grey tea for that authentic afternoon tea experience.
Jump to:
Ingredients
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
See recipe card for quantities.
Instructions
Prepare Your Workspace and Ingredients
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut your cold butter into small cubes and place them back in the refrigerator.
- Gently wash your fresh raspberries and pat them dry with paper towels.
- Zest your lemons using a fine grater, being careful to only get the yellow part.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some larger butter pieces.
- Gently fold in the lemon zest, being careful not to overmix.
Combine Wet Ingredients and Form Dough
- In a separate bowl, whisk together the heavy cream, egg, and lemon juice.
- Pour the wet ingredients into the flour mixture and gently stir until just combined.
- Carefully fold in the fresh raspberries, being gentle to avoid crushing them.
- The dough should be slightly sticky but manageable.
Shape and Bake Your Scones
- Bake for 15-17 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Turn the dough onto a lightly floured surface and gently pat it into a circle about 8 inches wide and 1 inch thick.
- Using a sharp knife, cut the circle into 8 triangular wedges.
- Place the scones on your prepared baking sheet, leaving space between each one.
Expert Cooking Tips
- Keep these professional secrets in mind when making your Raspberry Lemon Scones Recipe for the best results possible.
- Temperature Control is Everything The key to flaky, tender scones lies in keeping your ingredients cold. Make sure your butter is straight from the fridge, and even chill your bowl if you have time. Cold butter creates steam pockets as it melts, which gives you those beautiful layers.
- Don't Overwork the Dough Handle the dough as little as possible once you add the liquid ingredients. Overmixing develops the gluten, which leads to tough, dense scones instead of the light, fluffy texture you want.
- Fresh vs. Frozen Berries While fresh raspberries are ideal, frozen ones work perfectly fine. Just don't thaw them first; add them directly to the dough while still frozen to prevent them from breaking apart and turning your dough pink.
- Sharp Cutting Tools Matter Use a sharp knife or bench scraper to cut your scones. Dull tools will drag and compress the edges, preventing proper rise during baking.
Recipe Variations & Substitutions
- Transform this basic Raspberry Lemon Scones Recipe into different flavor combinations to suit your preferences.
Dietary Modifications
- Gluten-Free Version Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but the flavor remains delicious.
- Dairy-Free Alternative Substitute the heavy cream with coconut cream and use vegan butter. The scones will be just as rich and satisfying.
- Lower Sugar Option Reduce the sugar to 2 tablespoons and add a teaspoon of vanilla extract for natural sweetness enhancement.
Flavor Variations
- Mixed Berry Delight Replace half the raspberries with fresh blueberries or blackberries for a mixed berry explosion.
- Orange Cranberry Twist Swap the lemon zest for orange zest and replace raspberries with dried cranberries for a more winter-appropriate flavor.
- Chocolate Raspberry Indulgence Add ⅓ cup mini chocolate chips along with the raspberries for an extra special treat.
Equipment Recommendations
Having the right tools makes creating the perfect Raspberry Lemon Scones Recipe much easier and more enjoyable.
- Large Mixing Bowl: A wide bowl gives you plenty of room to mix without making a mess.
- Pastry Cutter or Food Processor: Essential for cutting butter into flour efficiently.
- Fine Grater or Zester: For getting the perfect lemon zest without any bitter white pith.
- Sharp Knife or Bench Scraper: Clean cuts are crucial for proper scone rising.
- Baking Sheet with Parchment Paper: Prevents sticking and ensures even browning.
- Wire Cooling Rack: Allows air circulation to prevent soggy bottoms.
Storage & Meal Prep Tips
- Proper storage keeps your Raspberry Lemon Scones Recipe fresh and delicious for days.
Short-Term Storage
- Store cooled scones in an airtight container at room temperature for up to 3 days. Layer them with parchment paper to prevent sticking.
Freezing Instructions
- Unbaked scones freeze beautifully. Shape them, place on a baking sheet, and freeze solid. Transfer to freezer bags and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Make-Ahead Tips
- Prepare the dry ingredients up to 3 days in advance and store in the refrigerator. This actually improves the flavor and makes morning baking even quicker.
Grandma's Secret That Changes Everything
After years of perfecting scones, I discovered two game-changing secrets that transform any Raspberry Lemon Scones Recipe from good to absolutely extraordinary. The first secret involves adding a tablespoon of sour cream to your wet ingredients, which creates incredibly tender scones with a subtle tangy note that complements both the raspberries and lemon beautifully.
The second secret is letting your shaped scones rest in the refrigerator for 30 minutes before baking. This extra chill time allows the butter to firm up again and helps the scones hold their shape better while baking, resulting in taller, more impressive scones that look like they came straight from a fancy bakery.
FAQ
What is the 15 minute rule for scones?
The 15-minute rule refers to the ideal baking time for most Raspberry Lemon Scones Recipe variations. This timing ensures the scones are fully cooked through while maintaining their tender, flaky texture without becoming dry or overbaked.
What is the secret to a good scone?
The secret to perfect scones lies in keeping ingredients cold, minimal mixing, and proper butter incorporation. Cold butter creates steam pockets that make scones flaky, while gentle handling prevents tough, dense results in your Raspberry Lemon Scones Recipe.
Can you put raspberries in scones?
Absolutely! Fresh or frozen raspberries work perfectly in scones. They add natural sweetness, beautiful color, and bursts of flavor that make your Raspberry Lemon Scones Recipe absolutely irresistible.
What is the secret ingredient in scones?
Many bakers consider cold, cubed butter the secret ingredient, but I believe it's actually the combination of baking powder and cold heavy cream that creates the perfect rise and tender crumb in any great Raspberry Lemon Scones Recipe.
Perfect Pairings for Your Next Baking Adventure
Now that you've mastered this incredible Raspberry Lemon Scones Recipe, why not expand your brunch repertoire with two more delicious recipes that pair beautifully with these scones? The bright, fruity flavors of these scones complement both sweet and savory dishes perfectly.
Consider trying an Apple Toast Recipe next, which offers a different fruit-forward flavor profile that works wonderfully alongside scones for a complete brunch spread. The warm spices in apple toast create a lovely contrast to the bright citrus notes in your Raspberry Lemon Scones Recipe. Alternatively, a Vegetable Omelette Recipe provides the perfect savory balance to these sweet treats, creating a well-rounded meal that satisfies every craving and makes your brunch table absolutely spectacular.
Happy Baking-By Lisa Johnson💛
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Raspberry Lemon Scones Recipe
Raspberry Lemon Scones Recipe
Equipment
- 1 Large mixing bowl Wide bowl for easy mixing
- 1 Pastry Cutter or Food Processor For cutting butter into flour
- 1 Fine Grater or Zester For lemon zest
- 1 Sharp Knife or Bench Scraper For cutting dough into wedges
- 1 Baking Sheet with Parchment Paper Prevents sticking, even baking
- 1 Wire cooling rack To prevent soggy bottoms
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold, cubed
- ¾ cup heavy cream cold
- 1 large egg
- 1 cup fresh raspberries frozen works too, don’t thaw
- 2 tablespoons lemon zest freshly grated
- 2 tablespoons lemon juice freshly squeezed
- 1 cup powdered sugar for optional glaze
- 3-4 tablespoons lemon juice for glaze
- 1 teaspoon lemon zest for glaze
Instructions
- Preheat oven to 425°F. Line baking sheet.
- Cut butter into cubes; chill. Wash berries, zest lemon.
- Mix flour, sugar, baking powder, salt.
- Cut in butter until crumbly; fold in zest.
- Whisk cream, egg, lemon juice separately.
- Combine wet with dry, stir gently.
- Fold in raspberries carefully.
- Shape dough into 8” circle; cut into 8 wedges.
- Bake 15–17 minutes until golden.
- (Optional) Whisk glaze; drizzle over cooled scones.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply