These homemade lemon raspberry scones are soft, scrumptious breakfast treats sweetened with fresh raspberries and lemon glaze.
This post was originally published July 2015. It was last updated March 2020.
Lemon raspberry scones are a refreshing breakfast treat perfect for summer days. Made with fresh raspberries and lemon zest, the tart natural flavors are complemented by the buttery scone. Each scone is topped with a lemon glaze, which is a nice citrus touch.
When it came to flavor, Americans scones are far sweeter than the traditional English scones so I tried to stay true to the Brit version and only add a quarter-cup sugar (which is still a tad sweeter). I let the raspberries do the rest of the work. Their tartness added a lot of flavor, which paired well with the lemon glaze.
How to make lemon raspberry scones
Raspberry scones start with a basic scone dough. The ingredients include flour, sugar, baking powder, salt, butter, eggs and heavy cream. Fresh raspberries and lemon zest are added for flavor.
In a the bowl of a food processor, whisk together (or pulse a couple times) dry ingredients, the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and pulse until mixture is crumbly, about 45 seconds. Transfer to a large bowl and stir in the lemon zest. In a separate bowl or liquid measuring cup, stir together the cream and eggs. Slowly pour the liquid ingredients into the dry, butter mixture. Use a wooden spoon to stir until combined.
Working quickly, transfer the dough to a floured work surface and fold in the fresh raspberries. They may break a little, but that’s okay (it will add a pretty swirl effect). Fold no more than three times so the juices don’t tint the dough too much. Form dough into a circle that is 8 inches in diameter and 1 inch thick. Cut into 8 triangular scones and place on parchment lined baking sheet. Bake at 400 F for 15 to 17 minutes or until golden brown.
Lemon glaze for scones
Many scones go well with a citrus glaze, but especially these raspberry scones. Whisk together 1/2 cup confectioners’ sugar (sifted) with 1 tablespoon fresh lemon juice. For thicker consistency, add more sugar and for thinner consistency add more lemon juice. Drizzle over freshly baked scones.
Can I add white chocolate to raspberry scones?
Yes, you can add white chocolate chips to raspberry scones. Omit the lemon zest and add 1/2 cup white chocolate chips when folding in the raspberries. To prepare a normal glaze (not lemon), substitute milk instead of lemon juice. You can also drizzle with melted white chocolate (see tips for melting chocolate).
Can you make raspberry scones with frozen raspberries?
Yes, keep raspberries in the freezer until it is time to add them to the dough. Make sure there is no freezer burn or frozen water on the berries. To prevent the raspberries from “bleeding,” I suggest tossing them in flour before folding them into the dough.
Homemade scone recipes
Do you like scones for breakfast? Give these recipes a try…
- Cranberry orange scones
- Chocolate pecan scones
- Mini chocolate chip scones
- Maple cream scones – A Latte Food blog
- Chai carrot cake scones – We Are Not Martha blog
I hope you enjoy this lemon raspberry scone recipe! if you try one of my recipes, tag @ifyougiveablondeakitchen on social media so I can see your creation!
Lemon Raspberry Scones
- 2 1/4 cups (280 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170 g) cold, unsalted butter cut into half-inch cubes
- 1/2 cup fresh raspberries
- 2 large eggs, lightly beaten
- 1/2 cup (120 ml) cold, heavy cream
- 1/2 cup (60 g) confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
- Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
- In a the bowl of a food processor, whisk together (or pulse a couple times), the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and pulse until mixture is crumbly, about 45 seconds.
- Transfer to a large bowl and stir in the lemon zest. In a separate bowl or liquid measuring cup, stir together the cream and eggs. Slowly pour the liquid ingredients into the dry, butter mixture. Use a wooden spoon to stir until combined. If mixture is dry, add another tablespoon or two of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so the dough remains cold.
- Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough. Gently fold the raspberries into the dough. Do not fold more than three times. It's okay if the raspberries break (it will add a nice swirl to the scones). Pat the dough out into a disk about 8-9 inches in diameter and 1 inch thick. Cut the disk into 8 pieces.
- Separate the pieces and put them on baking sheet. Bake for 15-17 minutes or until light golden on the top. Remove from oven and let cool.
- Once the scones are cooled, prepare the glaze. Whisk together the confectioner’s sugar and lemon juice. Drizzle lemon glaze over the scones and serve.
- Read: Be sure not to over mix at any point, it will result in tough scones.
- Storing raspberry scones: Scones are best when eaten the day they are made, however, they may be stored in an airtight container at room temperature for up to 3 days.
- How to freeze raspberry scones: Bake the scones and cool completely. Individually wrap and freeze the scones for up to a month. Defrost and reheat in a 325° F oven until warm to the touch (about 5 minutes). Add glaze after defrosting.
- Food processor – This makes cutting the cold butter into the dry ingredients quick and easy while keeping the butter cold.
- Kitchen scale – Weighing your ingredients is much more accurate than measuring with cups.
- Pastry scraper – This handy tools helps scrape ingredients on your work surface. It also makes a clean cut for your scones.
Photos by Our Salty Kitchen.