Lemon Raspberry Scones Recipe
If you have a soft spot for treats that are both bright and comforting, you are going to fall head over heels for this Lemon Raspberry Scones Recipe. It perfectly balances zesty lemon brightness with the juicy sweetness of raspberries, all wrapped up in a tender, buttery scone that’s just begging to be shared with friends over a cozy cup of tea. Whether you’re craving an indulgent breakfast, a snack, or a lovely addition to your brunch spread, these scones bring a sunny burst of flavor and a delightful texture that will have everyone asking for seconds.
Ingredients You’ll Need
Getting these scones just right is all about using simple, classic ingredients that each play an essential role. From the flour creating the perfect crumb base to the bursts of freshness from real raspberries, every component matters to nail that sweet-tart magic and tender crumb.
- 2 cups all-purpose flour: The foundation of your scones, providing structure and softness.
- 1/4 cup granulated sugar: Adds just enough sweetness to balance the lemon and raspberries without overpowering.
- 1 tablespoon baking powder: Helps the scones rise and become delightfully fluffy.
- 1/4 teaspoon salt: Enhances flavors and balances the sweetness perfectly.
- 1/2 cup cold unsalted butter, cubed: Essential for that flaky, buttery texture everyone loves.
- 1/2 cup heavy cream: Brings moisture and richness to the dough.
- 1 large egg: Binds ingredients and adds tenderness.
- 1 teaspoon vanilla extract: Adds a gentle warmth and depth of flavor.
- 1 tablespoon lemon zest: Packs in bright citrus notes that make these scones truly shine.
- 1/2 cup fresh raspberries: Fresh or properly thawed frozen raspberries add juicy bursts of sweetness and color.
- 1 tablespoon lemon juice: Enhances the tart flavor and complements the zest.
- 1 tablespoon milk (for brushing): Helps create a beautifully golden, glossy top crust.
- 2 tablespoons coarse sugar (for sprinkling): Adds a delightful crunch and sparkle to the scones’ surface.
How to Make Lemon Raspberry Scones Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper or a silicone mat. This ensures even baking and makes cleanup effortless — a simple step that sets the stage for success.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. This combines the leavening agents evenly and helps give your scones consistent texture without surprises.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This process creates those flaky layers that make scones irresistible, so don’t rush it.
Step 4: Whisk Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. These moist ingredients will bring richness and bright citrus flavor to your dough.
Step 5: Combine Wet and Dry
Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix; overworking the dough can lead to tough scones, and we’re aiming for tender and light.
Step 6: Fold in Raspberries
Carefully fold in the raspberries, taking care not to squash them. Their juicy bursts are the heart and soul of this Lemon Raspberry Scones Recipe, so treat them gently.
Step 7: Shape the Dough
Turn the dough onto a lightly floured surface and knead it just a few times until it comes together. Then pat it gently into a 1-inch thick circle, ready for cutting.
Step 8: Cut and Prepare for Baking
Slice the dough into 8 wedges and place them evenly spaced on your prepared baking sheet. Brush the tops with milk and sprinkle with coarse sugar to achieve a golden, slightly crunchy finish.
Step 9: Bake and Cool
Bake the scones for 18-20 minutes until they turn golden brown and a toothpick inserted comes out clean. Once out of the oven, allow them to cool slightly on a wire rack to set perfectly.
How to Serve Lemon Raspberry Scones Recipe
Garnishes
These scones are gorgeous on their own, but if you want to add a little flair, try garnishing with a light dusting of powdered sugar or a lemon glaze drizzle. Fresh mint leaves also pair beautifully, adding a fresh green pop and subtle herbaceous notes.
Side Dishes
Serve Lemon Raspberry Scones Recipe alongside a dollop of clotted cream or vanilla yogurt for creamy contrast. A cup of your favorite tea or freshly brewed coffee makes it a complete experience — perfect for sharing on a lazy weekend morning.
Creative Ways to Present
Turn these scones into mini dessert sandwiches by slicing them horizontally and filling with lemon curd or whipped cream and additional raspberries. Another fun idea is to serve them warm with a scoop of vanilla ice cream for an unexpected but delightful treat.
Make Ahead and Storage
Storing Leftovers
Keep your scones fresh by storing leftovers in an airtight container at room temperature for up to two days. If you want to maintain that just-baked texture, avoid the fridge unless you plan to reheat them.
Freezing
These scones freeze beautifully! After baking and cooling completely, wrap each scone individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months, ready for whenever a sweet lemon-berry craving strikes.
Reheating
To bring frozen or stored scones back to life, warm them gently in a preheated oven at 325°F (160°C) for 8-10 minutes. This method refreshes the flaky crust and warms the raspberries inside without drying them out.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Just make sure to thaw and drain them well to avoid adding too much moisture to your dough, which could make the scones soggy.
How can I make my scones more lemony?
For an extra lemon kick, try adding a little more lemon zest or a splash more lemon juice to the dough. You can also brush lemon syrup on top right after baking for a bright glaze.
What’s the best way to prevent raspberries from sinking to the bottom?
Gently fold them in at the very last step before shaping the dough, and avoid overmixing to keep them evenly distributed.
Can I substitute heavy cream with something else?
You can use a mix of milk and melted butter or half-and-half, but heavy cream will always yield the richest, most tender scones.
Are these scones good for breakfast or dessert?
They’re wonderfully versatile! You can enjoy them fresh and warm for breakfast or as a sweet snack any time of day, even dressing them up with whipped cream and berries for dessert.
Final Thoughts
This Lemon Raspberry Scones Recipe is truly one of those comforting, crowd-pleasing treats that combines sunshine and sweetness in every bite. I hope you enjoy making these as much as I do sharing them with loved ones. They bring that special homemade touch to breakfast or tea — so go ahead, give them a try and watch everyone’s faces light up!
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Lemon Raspberry Scones Recipe
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Scones are a delightful combination of tangy lemon zest and juicy fresh raspberries, baked to golden perfection. Perfect for breakfast or a sweet snack, these scones feature a tender crumb thanks to cold butter and a touch of heavy cream, enhanced by a subtle vanilla note and a crisp sugary topping.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Add-ins and Finishing
- 1/2 cup fresh raspberries (or frozen, thawed)
- 1 tablespoon milk (for brushing)
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt ensuring they are well combined.
- Cut in Butter: Add the cold cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until the texture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together heavy cream, egg, vanilla extract, and lemon zest until smooth and well blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful to not overmix to maintain a tender texture.
- Fold in Raspberries: Gently fold in the fresh or thawed raspberries, taking care not to crush them to keep bursts of raspberry flavor in the scones.
- Form Dough: Turn the dough out onto a lightly floured surface and knead it a few times just until it comes together.
- Shape and Cut: Pat the dough into a roughly 1-inch thick circle. Cut into 8 equal wedges and place the wedges spaced apart on the prepared baking sheet.
- Brush and Sprinkle: Brush the tops of each scone wedge with milk and sprinkle generously with coarse sugar for a crunchy, sweet finish.
- Bake: Bake in the preheated oven for 18 to 20 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and cool on a wire rack for a few minutes before serving to allow the texture to set.
Notes
- For best results, use cold butter to ensure flaky scones.
- If using frozen raspberries, thaw and drain excess juice to avoid soggy dough.
- Do not overmix the dough to prevent tough scones.
- Scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in a warm oven or toaster oven to refresh texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
