Lemon Raspberry Scones

Let Me Tell You About These Scones…

You know that moment when you wake up and just want something that’s like, cheerful? That’s when I make these Lemon Raspberry Scones. I started baking them after one of those classic British bake-off binges (don’t judge me; they’re just so wholesome). First time I made them, I forgot the sugar—suffice to say, my husband’s face was a picture. But! Once I actually followed the recipe (mostly), they became my rainy day comfort bake. Also, my kid once called them ‘fancy biscuits,’ so now that’s what we call them in our house.

Anyway, if you like a bit of zing and something that looks impressive but is honestly not that tricky, you’re in for a treat. And if you mess up, hey, you’re in good company. I still get flour everywhere.

Why You’ll Love This (Or At Least, Why I Do)

I make these when I want to feel like I have my life together (even if my kitchen says otherwise). My family goes wild for them—well, except my brother-in-law, who thinks fruit doesn’t belong in baked goods, but what does he know? I used to think scones were fussy but they’re honestly less dramatic than pancakes, especially since you can make them ahead. For the record, if you’re nervous about dough, just remember: mine looked like a lumpy mess the first few times and they still tasted smashing. And if you ever get that urge to hide in the kitchen with a warm scone and a cuppa, you won’t be disappointed.

Let’s Talk Ingredients (And My Lazy Swaps)

• 2 cups (about 250g) all-purpose flour – I sometimes sneak in half whole wheat if I’m feeling “virtuous”
• 1/3 cup sugar – granulated or caster, but brown sugar works if you like a deeper flavor
• 2 tsp baking powder (don’t use the stuff that’s been sitting in the cupboard since 2016)
• 1/2 tsp salt
• 6 tbsp cold unsalted butter, diced – salted works in a pinch, just dial back the added salt
• Finely grated zest of 1 big lemon (or 2 tiny ones). My grandma always insisted on Meyer lemons but, honestly, any lemon works
• 2/3 cup heavy cream (double cream if you’re fancy); full-fat milk works, but it’s not quite as plush
• 1 egg – I’ve skipped this before when I ran out; just add a splash more cream
• 1 cup fresh raspberries (frozen is okay, but don’t thaw them or you’ll get a berry swamp)
• Extra sugar for sprinkling – turbinado is nice, but regular is fine too

How To Actually Make Lemon Raspberry Scones (Without Losing Your Mind)

1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment. Or don’t, and then regret it later when you’re scraping scone bits off your pan. (Learned this the hard way.)
2. In a big bowl, whisk together the flour, sugar, baking powder, and salt. Dump in the lemon zest and give it a good sniff—smells like summer, right?
3. Add the cold butter. Use your fingertips or a pastry cutter to rub it in until the mix looks like lumpy sand. This is where I usually sneak a slightly-too-large chunk of butter into my mouth. Oops.
4. Mix the cream and egg in a cup. Pour it into the dry stuff and stir with a fork. Don’t panic if it looks shaggy; it always does. (If it’s super dry, dribble in another spoonful of cream.)
5. Gently fold in the raspberries. Be careful—or not. If they burst, your dough will get streaky pink, which is actually kind of pretty.
6. Tip the dough onto a floured surface. Pat it into a circle, about 1 inch thick. Or just squish it with your hands if you can’t find your rolling pin (been there).
7. Cut into 8 wedges. Sometimes I use a pizza cutter, sometimes a regular knife. Whatever’s cleanest.
8. Arrange wedges on the tray, brush with a bit more cream, and sprinkle on the extra sugar. Don’t crowd them—they need space to puff up.
9. Bake 18-22 minutes, until golden and the edges look invitingly crisp. If you’re not sure, just gently poke one. (Not a pro move, but it works.)
10. Let them cool for a bit. Or don’t, and burn your tongue like I do. Every. Single. Time.

Stuff I’ve Learned (Aka, Notes From the Trenches)

• If you overmix, you’ll get tough scones. But honestly, I’ve messed this up and they were still edible.
• Frozen raspberries bleed more, but the color is fun. Just work fast.
• If the dough is a sticky nightmare, chill it for ten minutes—totally helps.
• I think these taste even brighter the next morning, but they never last that long around here.

Scone Experiments: Variations (Plus One Fail)

• I swapped raspberries for blueberries once—delish, but less tangy.
• Orange zest and cranberries? Surprisingly festive, especially in winter.
• Once tried adding white chocolate chips: way too sweet for me, but my niece loved them. Kids, eh?
• And, uh, do NOT try to make these with coconut oil instead of butter. They came out weirdly greasy. Live and learn!

The Gear I Use (And a Bodged Fix or Two)

Honestly, all you need is a big bowl, a baking tray, and a butter knife. But if you have a pastry cutter, use it—it’s fun. No pastry cutter? Two forks or your hands work fine (mine always end up sticky anyway). And if you can’t find parchment, just grease the tray loads (I’ve even used foil in a pinch—bit fiddly, but it works).

Keeping Scones Fresh (Or Just Eating Them All)

Store these in an airtight tin for up to 2 days. They’re best fresh, but I sometimes zap leftovers in the microwave for 10 seconds to revive them. You can freeze them too, though honestly, in my house they never last more than a day! If you do freeze, wrap them tight and rebake at 350°F for about 8 minutes.

Serving Ideas That Make Me Happy

I love these split with a dollop of clotted cream and a spoonful of extra raspberry jam (I get mine here). If I’m feeling lazy, just butter does the trick. My mum serves these with lemon curd when she visits—so, so good. Also goes great with a mug of Yorkshire Tea or, if you’re fancy, an iced herbal tea in summer.

Pro Tips (Mostly Learned the Hard Way)

• Don’t rush the butter step; I once microwaved it to “save time” and got flat, sad scones.
• Sift the flour if you’re feeling patient. On second thought, most days I just chuck it in—I don’t notice a difference.
• Bake on the middle rack; too close to the top and they brown too fast. Lesson learned after a batch of crunchy-bottomed scones.

FAQ (Stuff People Actually Ask Me)

• Can I use frozen raspberries? Yep! Just use them straight from the freezer. Thawing makes a pink mess—ask me how I know.
• What if I don’t have cream? Milk works, but the scones will be a bit less rich. Even tried with Greek yogurt once—wasn’t bad.
• Do I have to use lemon? Nah, but it makes the scones taste really fresh. Lime zest is good too, if you’re feeling wild.
• Can I make the dough ahead? Yes! Pop it in the fridge overnight, then bake fresh in the morning. (I think the flavors meld better, actually.)
• How do I stop them spreading too much? If your kitchen’s hot, chill the shaped scones for 10 minutes before baking. Learned this after a summer mishap—scone puddles everywhere!

Oh, and if you’re after even more scone ideas, I sometimes browse Sally’s Baking Addiction—she’s got loads of twists on classics.

★★★★★ 4.30 from 167 ratings

Lemon Raspberry Scones

yield: 8 servings

prep: 20 mins

cook: 18 mins

total: 38 mins

These Lemon Raspberry Scones are tender, buttery, and bursting with fresh raspberries and zesty lemon flavor. Perfect for breakfast, brunch, or a sweet afternoon treat.

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Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 tablespoon lemon zest
• 2/3 cup fresh raspberries
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. 3
   Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. 4
   In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
5. 5
   Gently fold in the raspberries, being careful not to crush them. Turn the dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
6. 6
   Bake for 16-18 minutes or until golden brown. Allow to cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 260 caloriescal

Protein: 4gg

Fat: 12gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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