These Lemon Raspberry Scones are the best! They have the perfect amount of lemon and raspberry, are not too sweet, and are absolutely delicious! 

Scones are one of our favorite things to bake on Sundays. They are simple to make, and they are the perfect run-n’-go type of breakfast for our busy work weeks. 

Raspberry Lemon Scones Ingredients:

• All-Purpose Flour – We like using unbleached flour when baking scones. They give a nice texture to the scones.  
• Baking Powder – Gives these scones the perfect rise! 
• Salt – Always necessary for baking goods because it brings everything together! 
• Egg (or sub flaxseed for vegan) – We tested both options, and the scones turned out perfect both ways. 
• Butter (either vegan butter or regular butter works here). Our favorite vegan butter to use is Miyoko European Style Cultured Vegan Butter.
• Lemon Juice and Zest – for that perfect lemony flavor.
• Raspberries (either frozen or fresh). If raspberries are not in season, we recommend using frozen because when ripe berries are picked, they are cleaned and frozen right away. 
• Cane Sugar – Add a nice sweetness to the scones.
• Nut Milk – Makes the scones flaky and moist inside.
• Powdered Sugar – Makes a nice sweet glaze flavor with the lemon juice. 

Storage:

• Store the scones in an air-tight container at room temperature for up to 3 days. If the scones seem too hard, pop them in the microwave for about 5 seconds! YUM!

Feel free to check out our other scone recipes on the blog: Coconut Rhubarb Scones with Strawberry Glaze and Blood Orange and Coconut Scones. 

We hope you all love these Lemon Raspberry Scones! They are flaky, have the perfect amount of raspberries, sugar, and lemon, and are absolutely tasty! Enjoy!

The Best Lemon Raspberry Scones

5 from 2 votes

These Lemon Raspberry Scones are the best! They are flaky, have the perfect amount of raspberries, sugar, and lemon, and are absolutely delicious!

Review Recipe Print Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Yields 8 slices

Ingredients

• 2 cups flour all-purpose, unbleached
• 2 tsp baking powder
• ½ tsp salt
• ¼ cup nut milk
• ⅓ cup cane sugar plus more dusting
• ½ cup butter vegan or regular, unsalted (room temperature)
• 2 tbsp lemon juice freshly squeezed
• 1 tablespoon lemon zest
• 1 egg or sub 1 flax egg for vegan
• ½ cup raspberries fresh or frozen

Lemony Glaze

• ½ cup powdered sugar
• 2 tbsp lemon juice freshly squeezed

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a small mixing bowl, whisk the egg (or make the flax egg by mixing 1 tbsp flaxseed with the 2 tbsp water and set aside for 3 minutes).
• Add room temperature butter, nut milk, cane sugar, lemon juice, and zest to the bowl. Whisk together to combine.
• Toss the flour, baking powder, and salt in a separate bowl. Then add to the wet ingredients a little at a time while stirring with a spatula or wooden spoon.
• Add the raspberries to the mixture and gently combine everything.
• Gently transfer the mixture to a floured surface and use your hands to form the dough into a disc, about 1 inch in height. 
• Cut the circle into 8 for wedges and use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar and bake for 25 minutes, or until lightly golden brown on the edges. 
• Remove the scones from the oven to cool. While the scones are cooling, prepare the glaze by whisking the powdered sugar with lemon juice. Drizzle the glaze on top of the cooled scones before enjoying.  
• Best when fresh; store leftovers at room temperature in a well-sealed container for up to 3 days. 

Course: Breakfast, Sweets

Keyword: Lemon Glaze, Scones, The Best Lemon Raspberry Scones, vegan, Vegetarian

SHOW US

DID YOU MAKE THIS?

Tag @eatlovenamaste on instagram