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Easy Raspberry Lemon Scones

A delightful treat that combines the tartness of fresh raspberries with the zesty brightness of lemon. Perfect for breakfast, brunch, or an afternoon snack.

  • Total Time: 38 minutes
  • Yield: 8 scones 1x

Ingredients

Scale
  • 4 cups all-purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter, cut into small slices
  • 3/4 cup buttermilk
  • 3/4 cup heavy cream
  • 1 large egg
  • 1 tbsp lemon zest (about 2 lemons)
  • 12 oz fresh raspberries (or 1 1/2 cups frozen, unthawed)
  • 1 1/2 cups powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp poppy seeds (optional)

Instructions

  1. Mix the dry ingredients: Combine the flour, baking powder, baking soda, cream of tartar, and salt in a large bowl or a stand mixer fitted with a paddle attachment. Whisk briefly to distribute everything evenly.
  2. Cut in the butter: Add the cold butter slices to the flour mixture and mix on low until it resembles coarse crumbs with pea-sized clumps of butter still visible.
  3. Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, heavy cream, egg, and lemon zest until well combined.
  4. Bring the dough together: Slowly pour the wet mixture into the dry ingredients. Mix just until the dough begins to come together and no dry streaks remain.
  5. Fold in the raspberries: Turn the dough onto a floured surface and knead gently 4-5 times. Scatter the raspberries over half the dough, then fold the other half over the top to keep the berries intact.
  6. Shape the scones: Roll the dough into a rough 6-inch circle, fold it in half, and roll it again into a circle about 1 inch thick. Slice into 8 equal wedges and place on a greased baking sheet.
  7. Bake: Bake at 425°F for 15-18 minutes until the tops are golden brown. Let them cool on the pan for 5 minutes.
  8. Make & apply the glaze: Whisk the powdered sugar and lemon juice until smooth. Drizzle half the glaze over the warm scones, let rest for 10 minutes, and drizzle the remaining glaze over the top for a glossy finish.

Notes

Use cold butter for the best flakiness in your scones. Don’t overmix the dough; it should be slightly shaggy when rolled out.

  • Author: jayne
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 scone
  • Calories: 350
  • Sugar: 15g
  • Sodium: 250mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: scones, raspberry, lemon, breakfast, brunch, dessert