If you’re on the hunt for a bakery-style treat that’s both elegant and delightfully easy to make at home, look no further than Lemon Raspberry Scones. These tender, golden pastries are bursting with zesty lemon flavor and juicy raspberries, offering the perfect blend of tart and sweet in every bite.
Whether you’re enjoying them with your morning coffee, serving them for a weekend brunch, or treating guests to a cozy afternoon tea, these scones are always a hit. The fresh raspberries add a vibrant pop of color and natural sweetness, while the lemon zest and juice keep things light, fresh, and undeniably delicious.
In this article, we’ll walk you through how to make the best Lemon Raspberry Scones—with plenty of tips, variations, and serving ideas to make them truly unforgettable.
Why You’ll Love These Scones
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Bright & Citrusy: Fresh lemon zest and juice bring an invigorating flavor that balances the sweetness.
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Juicy Berries: Fresh raspberries provide a tart, juicy bite that complements the buttery scone base.
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Buttery & Flaky Texture: Made with cold butter and cream for that signature tender crumb.
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️ Quick & Easy: Ready in under an hour with no fancy equipment required.
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Freezer-Friendly: Make ahead and bake fresh when needed—perfect for busy mornings!
Ingredients
Dry Ingredients:
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 tablespoon lemon zest (from about 1 large lemon)
Wet Ingredients:
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1/2 cup unsalted butter, cold and cut into cubes
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1 large egg
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1/2 cup heavy cream (plus extra for brushing tops)
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2 tablespoons lemon juice (freshly squeezed)
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1 teaspoon vanilla extract
Add-ins:
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1 cup fresh raspberries (or frozen, unthawed)
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Optional: 1 tablespoon flour for tossing berries (prevents bleeding)
Glaze (optional but recommended):
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1/2 cup powdered sugar
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1–2 tablespoons lemon juice (adjust for desired consistency)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. The zest will infuse the dry mix with citrus aroma and flavor.
Step 3: Cut in the Butter
Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Small, pea-sized chunks of butter should remain—these create the flaky texture when baked.
Step 4: Whisk Wet Ingredients
In a separate bowl, whisk together the egg, heavy cream, lemon juice, and vanilla extract. Pour this mixture into the dry ingredients and stir gently until just combined. Do not overmix.
Step 5: Add the Raspberries
Carefully fold in the raspberries. If using fresh berries, you can toss them in a tablespoon of flour to prevent bleeding. Be gentle—raspberries are delicate and can break apart easily.
Step 6: Shape the Dough
Turn the dough out onto a floured surface. Gently knead just a few times to bring it together, then pat it into a 1-inch thick disc. Use a sharp knife or bench scraper to cut into 8 triangles (like a pizza), or use a biscuit cutter for round scones.
Step 7: Brush and Bake
Transfer the scones to your prepared baking sheet, leaving space between each one. Brush the tops with a bit of cream for a golden finish. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
Step 8: Cool and Glaze
Let the scones cool on a wire rack. While they cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the scones and let set for a few minutes.
Tips for Perfect Scones
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Keep ingredients cold: Cold butter = flaky scones. You can even chill your flour beforehand.
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Do not overwork the dough: Mixing and kneading too much will make the scones tough.
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Use heavy cream: For the richest, most tender scones, don’t substitute with milk.
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Chill before baking: If time allows, chill the shaped scones for 15–30 minutes before baking to reduce spread and increase flakiness.
Variations
Blueberry Lemon Scones
Swap raspberries for fresh or frozen blueberries for a classic combination.
Lemon White Chocolate Scones
Fold in 1/2 cup of white chocolate chips with or without berries for an indulgent twist.
Coconut Raspberry Scones
Add 1/4 cup shredded coconut and a splash of coconut extract for a tropical vibe.
Raspberry Matcha Scones
Add 1 teaspoon matcha powder to the dry ingredients for a unique earthy flavor that pairs beautifully with lemon and raspberry.
Storage & Freezing
Storage: Store leftover scones in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5 days. Reheat briefly in the oven or microwave before serving.
Freezing (Unbaked): Freeze shaped scones on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the baking time.
Freezing (Baked): Freeze fully cooled scones for up to 2 months. Thaw and warm before serving.
What to Serve With Lemon Raspberry Scones
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☕️ Hot Coffee or Tea – These scones are made for sipping moments.
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Honey Butter or Lemon Curd – A soft spread adds extra indulgence.
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Whipped Cream – Especially good for dessert-style servings.
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Brunch Spread – Pair with fruit, yogurt, quiche, and other pastries.
Final Thoughts
Lemon Raspberry Scones are a delicious reminder that baking doesn’t have to be complicated to be spectacular. With just a few fresh ingredients and a little love, you can whip up a tray of tender, golden pastries that look and taste like they came straight from a café. ✨
Whether you’re making them for a special brunch, a springtime tea party, or just a sweet weekend treat, these scones are bound to bring smiles to every table.
