If you love buttery, flaky scones with a pop of fresh fruit and a hint of citrus, these Lemon Raspberry Scones are for you! They’re perfectly golden on the outside, tender inside, and packed with juicy raspberries. A touch of zesty lemon makes them extra refreshing, while a drizzle of sweet glaze adds the perfect finishing touch.
Pair them with your morning coffee or serve them for brunch, and you’ve got a bakery-style treat that’s simply irresistible!
Why You’ll Love These Lemon Raspberry Scones
Tender & Buttery Texture – Crisp on the outside, soft and flaky inside.
Bright, Refreshing Flavor – Sweet raspberries + zesty lemon = perfect balance!
Easy to Make – No fancy ingredients, just simple, homemade goodness.
Great for Breakfast or Brunch – Delicious with coffee, tea, or a touch of jam.
Make-Ahead Friendly – Prep and freeze for easy baking anytime.
What Do Lemon Raspberry Scones Taste Like?
These scones are light, buttery, and slightly crumbly, with bursts of juicy raspberries in every bite. The lemon zest adds a bright, citrusy kick, making them taste fresh and slightly tangy.
Topped with a sweet lemon glaze, they have the perfect balance of tart and sweet flavors, just like something from your favorite bakery!
Ingredients for Lemon Raspberry Scones
For the Scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup unsalted butter (cold & cubed)
- ½ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest (optional, for extra zing!)
Frozen raspberries work great too—just add them straight from the freezer!
How to Make Lemon Raspberry Scones
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together dry ingredients – flour, sugar, baking powder, salt, and lemon zest.
- Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add wet ingredients – Whisk together heavy cream, egg, and vanilla, then pour into the flour mixture. Stir until just combined.
- Fold in raspberries gently to avoid crushing them.
- Shape the dough into a circle (about 1-inch thick) on a floured surface and cut into 8 wedges.
- Brush with cream and bake for 18-22 minutes until golden brown.
- Mix glaze ingredients and drizzle over warm scones.
Serving Suggestions
🍋 Pair with hot tea for a cozy breakfast.
☕ Enjoy with a latte or cappuccino for a café-style treat.
🧈 Serve with butter, lemon curd, or raspberry jam for extra flavor.
🍦 Top with whipped cream for a fancy dessert twist!
How to Store & Freeze Scones
- Store in an airtight container at room temperature for 2 days or in the fridge for 5 days.
- Freeze unbaked scones for up to 2 months and bake straight from frozen, adding a few extra minutes.
- Reheat baked scones in the oven at 300°F for 10 minutes.
Try These Other Delicious Treats!
Looking for more bakery-style goodies? Check these out:
- Crescent Rolls Cheesecake – A creamy, flaky, and irresistible dessert!
- Blueberry Fluffy Cottage Cheese Cloud Bread – Light, airy, and packed with flavor!
- Cinnamon Roll French Toast Bites – A bite-sized, cinnamon-sugar delight!
Final Thoughts – A Bakery-Style Treat at Home!
These Lemon Raspberry Scones are flaky, buttery, and bursting with fresh flavors. Whether you enjoy them fresh out of the oven or with a drizzle of sweet glaze, they’re a delicious addition to any breakfast, brunch, or afternoon tea!
Try this easy recipe and let me know how it turns out! Share your results on Pinterest: @TheKitchenJoyy—I’d love to see your baking creations!
Who’s ready to bake? 😊
Lemon Raspberry Scones
Ingredients
- For the Scones:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- ½ cup unsalted butter cold & cubed
- ½ cup heavy cream plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- For the Lemon Glaze:
- ½ cup powdered sugar
- 2 tbsp lemon juice
- ½ tsp lemon zest optional
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Cut in the butter – Add cold cubed butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
- Add wet ingredients – In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the dry mixture and stir until just combined.
- Fold in raspberries – Gently mix in the raspberries, being careful not to crush them.
- Shape the dough – Turn onto a lightly floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
- Bake – Place wedges on the baking sheet, brush tops with heavy cream, and bake for 18-22 minutes until golden brown.
- Make the glaze – Whisk together powdered sugar and lemon juice, then drizzle over warm scones.
- Serve & enjoy!
Notes
- Use cold butter for the flakiest scones.
- Frozen raspberries work well – no need to thaw before adding.
- For extra lemon flavor, increase the lemon zest or add ½ tsp of lemon extract.
- Scones can be frozen before or after baking.