The Best Lemon Raspberry Scones
Jump to Recipe
These Lemon Raspberry Scones are irresistible and a family favorite. The combination of tangy berries and citrusy notes make the perfect combo, plus they are easy to make! These scones are buttery, moist, flakey, loaded with raspberries, and drizzled with a sweet lemon glaze. You might want seconds; they are that good.
Scones are one of our favorite things to bake on Sundays. They are easy to make and the perfect run-n’-go type of breakfast for our busy work weeks.
🥚 What are Scones?
Depending on where you live, the term “scone” differs. English scones are more similar to American biscuits, often topped with butter or jam. However, American scones are typically not topped with butter or jam because they are made with a ton of butter. They are sweeter too and usually topped with cane sugar, a sweet glaze, or sometimes, even both. Scones are leavened with baking powder, baked on a baking sheet, and are generally quick.
🧈 Ingredients
To make these raspberry scones, you will need 10 ingredients, most of which you probably already have in your pantry! But if just in case, let’s dive into what all you need to make these delicious and irresistible scones!
- All-Purpose Flour. We use regular all-purpose flour in our scones and haven’t tried other flours, so we cannot guarantee how the texture would come out.
- Baking Powder. It gives these scones the perfect rise, which is what we want for scones.
- Salt. Always necessary for baking goods because it brings everything together!
- Egg. It adds flavor, lift, and structure. For a vegan option, substitute with a flax egg.
- Butter. We use cold, unsalted butter for that buttery flavor and those crispy edges. For a vegan option, substitute with vegan butter. We love the brand Miyoko European Style Cultured Vegan Butter.
- Lemon Juice and Zest. We used Myer Lemons for that perfect lemony flavor.
- Raspberries. Fresh or Frozen raspberries work well. We recommend using frozen raspberries if they are not in season because when ripe berries are picked, they are cleaned and frozen immediately.
- Sugar. We like using cane sugar in our baked goods and dusting them before baking. Dusting these scones with cane sugar right before baking makes a sugary, crunchy top, which compliments the sweet lemon glaze.
- Whole Milk. We recommend whole milk for these scones as they create a nice tangy flavor when mixed with lemon juice. Using thicker milk makes these scones flaky and moist inside, which is what we are aiming for in this recipe. Other good options are buttermilk or heavy cream. For vegan options, we recommend cashew milk.
- Powdered Sugar. To make the glaze, we use only 1/2 cup of powder sugar, so it’s not overly sweet, and you can still taste lemon.
🥣 Instructions
- Mix Wet Ingredients. Add milk, lemon juice, zest, and sugar to a bowl. Whisk to combine and whisk in the egg.
- Add Dry Ingredients. To the same bowl, add flour, baking powder, and salt. Mix with a spatula to combine. Next, add the cubed butter and use your hands to combine everything.
- Add the Raspberries. To the same bowl, add either frozen or fresh raspberries. Gently fold into the dough.
- Refrigerate Dough. Transfer dough to the refrigerator for about 15 minutes. This helps shape the dough when cutting into scones and also helps the scones from over-spreading when they are baking.
- Shape Dough. Transfer dough to a floured surface and use your hands to carefully form the dough into a disc, about 1 inch in height, and cut into 8 wedges. Carefully transfer wedges to a baking sheet lined with parchment paper.
- Bake. Preheat the oven to 400° F. Once the dough has chilled for 15 minutes, generously sprinkle cane sugar on top and bake for 20-25 minutes, or until golden brown.
- Make the Lemon Glaze. In a medium bowl, add powdered sugar and fresh lemon juice. Whisk until combined.
- Cool, Glaze & Enjoy. Remove the scones from the oven to cool for 5-10 minutes. Drizzle the glaze on top, and enjoy!
❔ FAQs
Store the scones in an airtight container at room temperature for up to 3 days. If the scones seem too hard, pop them in the microwave for about 5 seconds!
These Lemon Raspberry Scones are buttery, moist & soft on the inside, and flaky on the outside with crumbly edges. They have the perfect amount of raspberry, sugar, and lemon. We hope you all love our recipe. Enjoy! ♡
The Best Lemon Raspberry Scones
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup milk of choice we prefer cashew milk or whole milk
- ⅓ cup cane sugar plus more for dusting
- ½ cup unsalted butter vegan or regular, cut into cubes
- 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
- ½ cup powdered sugar
- 2 tbsp lemon juice freshly squeezed
- Mix Wet Ingredients. Add milk, lemon juice, zest, and sugar to a bowl. Whisk to combine and whisk in the egg.
- Add Dry Ingredients. To the same bowl, add flour, baking powder, and salt. Mix with a spatula to combine. Next, add the cubed butter and use your hands to combine everything.
- Add Raspberries. To the same bowl, add either frozen or fresh raspberries. Gently fold into the dough.
- Refrigerate Dough. Transfer dough to the refrigerator for about 15 minutes. This helps shape the dough when cutting into scones and also helps the scones from over-spreading when they are baking.
- Shape Dough. Transfer dough to a floured surface and use your hands to carefully form the dough into a disc, about 1 inch in height, and cut into 8 wedges. Carefully transfer wedges to a baking sheet lined with parchment paper.
- Bake. Preheat the oven to 400° F. Once the dough has chilled for 15 minutes, generously sprinkle cane sugar on top and bake for 20-25 minutes, or until golden brown.
- Make the Lemon Glaze. In a medium bowl, add powdered sugar and fresh lemon juice. Whisk until combined.
- Cool, Glaze & Enjoy. Remove the scones from the oven to cool for 5-10 minutes. Drizzle the glaze on top, and enjoy!
THESE WERE SO GOOD!!!! They turned out so well and are delicious, will definitely make again!
Yay!! So happy you liked them, Dakota! 🙂