These raspberry lemon scones are tender, buttery, and packed with bright citrus flavor and bursts of juicy raspberries. Baked until lightly golden and finished with a simple lemon glaze, they’re the kind of homemade scones that feel special yet approachable for everyday baking.

Why You Will Love This Recipe

You’ll love this recipe because it delivers true bakery-style scones with minimal effort. The texture is flaky but soft, the lemon flavor is fresh and vibrant, and the raspberries add just the right balance of sweetness and tartness. They’re perfect for breakfast, brunch, afternoon coffee, or casual entertaining, and they freeze beautifully for make-ahead baking.

Raspberry Lemon Scones

Raspberry lemon scones are one of those baked goods that instantly feel cheerful and comforting. The combination of bright citrus and sweet berries feels fresh and inviting, making these scones perfect for slow mornings, weekend brunches, or special gatherings with family and friends.

Unlike dry or crumbly scones, this recipe focuses on balance. Cold butter creates flaky layers, heavy cream adds richness, and careful handling of the dough keeps the texture tender rather than dense.

Lemon zest is used generously here because it provides aroma and flavor without adding excess liquid. It infuses the dough with a clean citrus note that pairs beautifully with the raspberries.

Frozen raspberries are ideal for scones because they hold their shape better during mixing. Tossing them in flour helps prevent bleeding and ensures even distribution throughout the dough.

The dough is mixed gently and shaped directly on the baking sheet, keeping things simple and reducing overhandling. This method is perfect for home bakers who want professional results without complicated steps.

Cutting the dough into small triangles creates perfectly portioned scones that bake evenly and are easy to serve. They’re great for sharing and feel just right for brunch spreads or coffee tables.

Baking at a higher temperature helps the scones rise quickly, setting their shape while keeping the interior soft and fluffy. The result is a pale golden exterior with a tender crumb inside.

The lemon glaze adds a final layer of flavor and texture. It’s tangy, lightly sweet, and drapes beautifully over the scones without overpowering them.

These scones are especially popular in spring and summer, but they’re just as welcome year-round. Serve them warm with butter, clotted cream, or simply on their own.

Whether you’re baking for a weekend breakfast, a bridal shower, or a cozy afternoon treat, these raspberry lemon scones are a reliable, crowd-pleasing recipe you’ll want to make again and again.

Servings & Time

Servings: 18 small scones
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: About 35 minutes

Ingredients

Scones

• 2 cups unbleached all-purpose flour

• 1 tablespoon baking powder

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• Zest of 1 large lemon

• 1/2 cup (1 stick) cold unsalted butter, cut into 1/4-inch pieces

• 3/4 cup heavy cream

• 3/4 cup frozen raspberries

Lemon Glaze

• Juice of 1/2 large lemon

• 1/2 to 1 cup confectioners’ sugar

Instructions

Make the Scones

1. Cut butter into small pieces and return to the refrigerator to keep cold.

2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

3. In a large bowl, whisk together flour, baking powder, sugar, salt, and lemon zest.

4. Add cold butter and toss to coat with flour. Use clean fingers or a pastry blender to work butter into the flour until the mixture resembles coarse crumbs.

5. Add frozen raspberries and gently toss to coat.

6. Drizzle heavy cream evenly over the mixture. Use a fork to gently mix, scraping from the bottom, until the dough begins to clump together.

7. Lightly knead in the bowl just until the dough forms a cohesive mass.

8. Transfer dough to the prepared baking sheet and gently shape into a 7–8 inch square about 3/4-inch thick.

9. Cut into 9 squares, then cut each square diagonally to form 18 triangles.

10. Space scones slightly apart and bake for 12–15 minutes, until lightly golden.

Make the Glaze

11. Whisk lemon juice with 1/2 cup confectioners’ sugar. Add more sugar as needed to reach desired consistency.

12. Let scones cool for at least 10 minutes, then drizzle with glaze. Serve warm or at room temperature.

Tips

• Keep Butter Cold: This is key for flaky scones.

• Do Not Overmix: Gentle handling keeps the texture tender.

• Frozen Raspberries: Use straight from the freezer to prevent bleeding.

• Make Ahead: Freeze unbaked scones and bake directly from frozen, adding a few extra minutes.

• Storage: Store baked scones in an airtight container for up to 2 days or freeze for longer storage.