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Lemon Raspberry Scones

Bright, buttery, and studded with jewel-like raspberries, these Lemon Raspberry Scones are the kind of pastry that turns an ordinary morning into a small celebration. They bake up tender and flaky with a fresh lemon zing that cuts through the richness—perfect for weekend brunches or an afternoon tea. If you enjoy citrus-forward bakes, you might also like the flavor pairing in a lemon-raspberry cottage cheese bake, which shares a similar sunny profile.

Why make this recipe
What makes these scones special is their perfect balance of textures and flavors: crisp, golden edges give way to a tender, slightly crumbly interior that carries a bright lemon aroma and bursts of juicy raspberry. They’re deceptively simple—made with pantry staples—yet deliver a bakery-quality experience at home. Whether you’re serving guests or treating yourself, they feel both indulgent and approachable.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
Zest of 1 lemon
1 cup fresh raspberries
Extra sugar for sprinkling (optional)

Step-by-Step Guide to Making Lemon Raspberry Scones

Preheat and prepare.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Having the oven fully heated ensures a good rise and golden exterior.
Combine dry ingredients.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed. This helps lift the scones uniformly while keeping the sugar from sinking.
Cut in the cold butter.
- Add the cold, cubed butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining. The small pockets of butter create flaky layers during baking.
Mix the wet ingredients.
- In a separate bowl, whisk together the heavy cream, egg, and the zest of 1 lemon. The egg adds structure while the heavy cream provides richness and a tender crumb.
Bring the dough together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; a few streaks of flour are fine. Overworking the dough develops gluten and leads to tougher scones.
Fold in the raspberries.
- Gently fold in 1 cup of fresh raspberries. Try not to mash them—work carefully with a wide spatula or spoon to keep the berries intact so you get beautiful pockets of fruit in the finished scones.
Shape the dough.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. For a rustic look, keep the edges slightly uneven; for neater rounds, smooth with the palms of your hands.
Cut into wedges or circles.
- Cut the disk into 8 wedges with a sharp knife for classic wedge-shaped scones, or use a biscuit cutter to stamp out circles. If making rounds, re-shape any trimmings briefly and cut again.
Bake until golden.
- Place the scones on the prepared baking sheet, spacing them apart. If desired, sprinkle the tops with a little extra sugar for sparkle and crunch. Bake for 15–20 minutes, rotating the pan halfway if your oven runs unevenly, until the scones are puffed and golden.
Cool and serve.
- Let the scones cool slightly on a wire rack for 5–10 minutes before serving so they set up and the interior finishes steaming. They’re best warm or at room temperature.

Keeping Lemon Raspberry Scones Fresh

Room temperature: Store in an airtight container at room temperature for up to 2 days.
Refrigerator: To extend freshness, refrigerate in an airtight container for 4–5 days; bring to room temperature or warm briefly before serving.
Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag for up to 2 months; thaw at room temperature and reheat in a low oven (300°F / 150°C) for 8–10 minutes to refresh.

How to Present Lemon Raspberry Scones

Serve the scones warm on a platter lined with a linen napkin; garnish with a few extra fresh raspberries and thin lemon slices for visual appeal.
Offer spreads on the side: clotted cream or softly whipped butter, a dollop of mascarpone sweetened lightly with honey, and a small bowl of raspberry jam or lemon curd.
Pair with beverages: bright teas (Earl Grey, Darjeeling), a lightly roasted coffee, or a sparkling water with a splash of lemon make fine companions.

Tips to make Lemon Raspberry Scones

Keep everything cold: Cold butter and minimal handling are the keys to flaky texture; chill the butter and, if your kitchen is warm, chill the mixing bowl briefly.
Don’t overmix: Stir until the dough just comes together—overworking will make the scones dense.
Handle berries gently: Fold raspberries in at the end with a soft touch to prevent them from bleeding too much color into the dough.

Variations

Lemon-Blueberry Swap: Substitute fresh blueberries for raspberries for a slightly different sweetness and texture; blueberries hold their shape nicely in baking.
Glazed Finish: After cooling, drizzle a simple lemon glaze (1 cup powdered sugar whisked with 1–2 tablespoons lemon juice) over the scones for extra sweetness and shine.

FAQs

Q: How do I keep the scones from getting soggy from the raspberries?
A: Use very ripe but not overly soft raspberries and fold them in gently at the end. If berries are wet, pat them dry on paper towels first. Chilling the dough briefly before cutting also helps.

Q: Can I use frozen raspberries?
A: Yes, but do not thaw them. Fold frozen raspberries into the dough straight from the freezer—this reduces bleeding and sogginess. You may need to bake an extra minute or two.

Q: Can I make the dough ahead of time?
A: Yes. Shape the dough into a disk, wrap tightly, and refrigerate for up to 24 hours before cutting and baking, or freeze for up to 2 months. If baking from chilled, add a minute or two to the baking time.

How to make Lemon Raspberry Scones (additional technique notes)

Measuring flour: Spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag; this prevents compacting and yields a lighter dough.
Butter texture: Aim for butter pieces about the size of small peas in the flour. These pieces melt during baking and create steam pockets that form flakiness.
Oven spring: Place the scones on the middle rack for the most even rise. If you like extra height, a very hot oven and a quick initial burst of heat (as provided by preheating to 400°F) helps set the exterior quickly while steam lifts the interior.

Baking troubleshooting

If scones are flat: Likely overmixed or butter was too warm—ensure the butter is cold and mix minimally next time.
If scones are doughy inside but browned outside: Your oven may be too hot or the pan was placed too high—bake in the center of the oven and consider lowering temperature by 10–15°F if this recurs.
If berries bleed color through the dough: Fold them in carefully at the end and consider tossing raspberries in a tablespoon of flour before adding to the dough to help absorb excess juice.

Serving Ideas for Lemon Raspberry Scones

Brunch centerpiece: Arrange the scones around a bowl of lemon curd and a platter of sliced ham and fresh fruit for a celebratory brunch.
Tea party: Pair with mini sandwiches (cucumber and cream cheese), shortbread, and a pot of strong tea.
On-the-go treat: Sandwich a scone with lightly sweetened mascarpone for a portable breakfast that feels fancy.

Baker’s notes and small adjustments

For a richer flavor, replace 2 tablespoons of the heavy cream with sour cream or Greek yogurt; this adds a subtle tang and tender crumb.
If you prefer a lighter lemon perfume, reduce zest to 1/2 lemon; for more intense lemon brightness, add a teaspoon of lemon extract.
To make perfectly uniform rounds, chill the dough briefly after forming and before stamping with a floured cutter to reduce sticking.

Nutrition and portioning

These are moderately rich due to butter and heavy cream; recipe yields about 8 standard scones—adjust to smaller portions by cutting into more pieces.
To make a lower-fat version, try swapping half the heavy cream for buttermilk; scones will be slightly less rich but still tender.

Final thoughts on technique

Precision and patience pay off: using cold butter, minimal handling, and the right heat ensure bakery-style scones at home.
Experiment with add-ins sparingly—too many mix-ins can weigh down the dough and affect rise.

FAQs (additional formats)

Q: What’s the best way to reheat leftover scones?
A: Warm in a 300°F (150°C) oven for 8–10 minutes or microwave briefly (10–15 seconds) and then crisp in a toaster oven if desired.
How long will these keep in the freezer?
They stay well-wrapped in the freezer for up to 2 months; thaw at room temperature and reheat before serving.
Can I make them dairy-free?
Use a plant-based butter and a thick nondairy cream or full-fat coconut milk as a substitute; texture will differ slightly but flavor remains delightful.

Conclusion

These Lemon Raspberry Scones are a delightful way to bring sunshine to your kitchen—easy to prepare, lovingly adaptable, and excellent for sharing. For a slightly different take and more tips on lemon-berry baking, check out this tested recipe for Ridiculously Easy Lemon Raspberry Scones, and for another bakery-style approach with detailed step photos, see Lemon Raspberry Scones | My Baking Addiction.