Lemon Raspberry Scones Recipe

If you’ve been searching for a delightful treat that perfectly balances bright citrus and juicy berries, this Lemon Raspberry Scones Recipe is going to become your new favorite. Flaky, buttery, and studded with fresh raspberries and zesty lemon, these scones are the ideal companion for your morning coffee or a cozy afternoon tea. The combination of tart lemon and sweet raspberry makes every bite feel like a sunny spring day. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding, delivering scones that are crisp on the outside and tender inside with just the right hint of sweetness.

Ingredients You’ll Need

Each ingredient in this Lemon Raspberry Scones Recipe plays an essential role, from providing structure and flavor to contributing to the scones’ tender crumb and delightful aroma. You’ll find that these simple staples come together to create something truly special.

• 2 cups all-purpose flour: The foundation that offers structure and a tender crumb when mixed just right.
• 1/4 cup granulated sugar: Adds sweetness to balance the tartness of lemon and raspberries.
• 1 tablespoon baking powder: Ensures your scones rise beautifully to a perfect flaky texture.
• 1/4 teaspoon salt: Enhances all flavors while balancing the sweetness.
• 1/2 cup cold unsalted butter, cubed: The secret to flaky layers and rich flavor, kept cold for that perfect texture.
• 1/2 cup heavy cream: Adds moisture and tenderness, making the dough rich and luscious.
• 1 large egg: Binds ingredients together and gives a gorgeous golden hue after baking.
• 1 teaspoon vanilla extract: Brings warmth and depth, complementing lemon and raspberry without overpowering.
• 1 tablespoon lemon zest: Bursts of citrus brightening every bite with fresh, natural flavor.
• 1/2 cup fresh raspberries (or frozen, thawed): The star ingredient adding juicy, sweet-tart pops throughout the scone.
• 1 tablespoon lemon juice: Enhances the lemon flavor and balances out the sweetness beautifully.
• 1 tablespoon milk (for brushing): Helps create a shiny, golden top with a delicate crust.
• 2 tablespoons coarse sugar (for sprinkling): Adds a sparkling crunch that makes every scone feel like a treat.

How to Make Lemon Raspberry Scones Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat — this will make sure your scones don’t stick and get a perfect golden bottom.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures even distribution of the leavening agent and seasonings, giving the scones their tender texture and balanced flavor.

Step 3: Cut in the Butter

Add the cold, cubed butter to your dry mixture. Using a pastry cutter or clean fingers, work the butter into the flour until it looks like coarse crumbs. This step is critical for those flaky layers that melt in your mouth.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and lemon zest. This wet mixture brings richness and brightness to the scones, with the lemon zest offering fresh flavor bursts.

Step 5: Bring Together Wet and Dry Ingredients

Pour the wet ingredients into the dry and gently stir just until combined. Be careful not to overmix, as you want a tender crumb — overworking the dough could make the scones dense and tough.

Step 6: Fold in the Raspberries

Carefully fold in the fresh raspberries, taking care not to crush them. Those juicy berries create lovely pockets of flavor and a whimsical splash of color inside each scone.

Step 7: Shape the Dough

Turn the dough onto a lightly floured surface, knead just a few times to bring it together, then pat it into a 1-inch thick circle. This simple shape makes for classic scones that bake evenly and look inviting.

Step 8: Cut and Arrange

Cut the dough into 8 equal wedges and arrange them on your prepared baking sheet, giving each wedge enough room to expand while baking.

Step 9: Add Finishing Touches Before Baking

Brush the tops of each scone with a little milk to help achieve a golden finish. Then sprinkle with coarse sugar, adding a delightful crunch and a sparkling appearance once baked.

Step 10: Bake to Perfection

Bake the scones for 18 to 20 minutes, or until golden brown on top and a toothpick inserted comes out clean. The heat will transform the dough into buttery, flaky perfection.

Step 11: Cool Slightly, Then Enjoy

Let the scones cool on a wire rack for a few minutes to set up before serving. This resting phase helps the flavors meld and the texture settle just right.

How to Serve Lemon Raspberry Scones Recipe

Garnishes

A simple dusting of powdered sugar or a light drizzle of a lemon glaze will elevate the scones to an elegant treat. Fresh raspberries or thin lemon slices on the side can add a beautiful and fresh touch, making the presentation irresistible.

Side Dishes

Lemon Raspberry Scones pair wonderfully with clotted cream, whipped butter, or your favorite jam for an indulgent breakfast or afternoon bite. Pair them with a cup of freshly brewed tea or lemon-infused water to enhance the citrus notes.

Creative Ways to Present

For a stunning brunch table, arrange the scones on a tiered cake stand surrounded by fresh flowers and lemon wedges. You could also slice the scones horizontally and add a smear of mascarpone cheese and a few raspberries for an elegant mini sandwich sensation.

Make Ahead and Storage

Storing Leftovers

After cooling completely, store your scones in an airtight container at room temperature for up to two days. This will keep them tender and fresh, perfect for a quick snack or breakfast.

Freezing

Wrap cooled scones individually in plastic wrap and place them in a freezer-safe bag to freeze. They can be stored for up to three months, making it easy to enjoy this Lemon Raspberry Scones Recipe whenever the craving strikes.

Reheating

To bring frozen or leftover scones back to life, warm them in a preheated oven at 350°F (175°C) for about 10 minutes. This method restores their crisp outside and soft, fluffy interior beautifully.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture that could make the dough too wet.

Is it necessary to keep the butter cold?

Absolutely! Cold butter is key to creating flaky layers in the scones. It melts during baking and leaves pockets of air, giving that perfect texture.

Can I substitute heavy cream with milk?

You can substitute milk, but heavy cream adds richness and a tender crumb. Using milk may result in slightly less tender scones.

How do I prevent the raspberries from getting crushed?

Gently fold the raspberries in at the end and use a light touch. Avoid stirring vigorously so the berries maintain their shape and distribute evenly.

What’s the best way to cut scones without them falling apart?

Use a sharp knife and press straight down without twisting. Cutting the dough into wedges on a floured surface helps keep the shape intact.

Final Thoughts

I hope you’re as excited as I am to bake this Lemon Raspberry Scones Recipe. The bright lemon zest combined with juicy raspberries creates a scone that feels both comforting and fresh—an absolute crowd-pleaser. It’s a simple yet elegant baked good that elevates any snack or brunch table. Grab your apron, gather these ingredients, and turn your kitchen into a haven of warm, citrusy goodness. Trust me, you’ll be coming back to this recipe again and again!

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