Lemon Raspberry Scones
These Lemon Raspberry Scones are flaky, buttery, and bursting with juicy raspberries and zesty lemon flavor! Crisp on the outside and tender inside, they’re perfect for breakfast, brunch, or an afternoon treat. A drizzle of sweet lemon glaze adds the perfect finishing touch.
Calories: 250kcal
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.