Raspberry Lemon Scones Recipe

Homemade raspberry lemon scones recipe — tender, flaky, with bursts of raspberries and fresh lemon zest. Perfect for brunch, teatime, or a cozy morning bake.

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Course: Breakfast, Brunch, Dessert

Cuisine: American, British

Prep Time: 15

Cook Time: 17

Chill/Rest Time: 30

Total Time: 1

Servings: scones

Calories: 280kcal

Cost: $8

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.

Nutrition