Seriously delicious, soft and flaky lemon raspberry scones! Made with fresh raspberries and topped with a lemon sugar glaze. Perfect for breakfast or snacks.
Lemon Raspberry Scones
As the daily average temperature becomes more annoying, I always start craving dishes that taste like summer. Lemon raspberry scones, in my opinion, are perfect for satisfying this craving. I mean, if berries and lemons don't have the ideal summer-y vibe, I don't know what does.
The way in which they simply melt in your mouth with an explosion of the tart sweetness of raspberry and lemon, complemented by the sweet and buttery scones that soften the impact – even thinking about it makes me hungry. The best part is how easy they are to make!
If you don't know what scones are, think of a delightful crossover between a biscuit and sweet bread. I would describe it as pastries that are crisp on the outside, with a soft and tender inside.
I LOVE to serve my scones warm with butter and a cup of Oat Milk Hot Chocolate
Why Does This Recipe Work?
If one asks me why I would recommend trying to bake Lemon Raspberry Scones at home, I could go on forever. A few reasons are:
- They are very easy to bake!
- A batch can be frozen, stored and baked whenever needed!
- Scones can be served as breakfast, evening snacks, or even dessert all year round.
- A flaky scones made with simple ingredients and topped with sweet glaze.
What Is In This Lemon Raspberry Scones Recipe?
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Flour. I tested this recipe with all-purpose flour.
Granulated sugar. It enhances the flavour.
Lemon zest. This is the ingredient for achieving the dash of lemon flavour in your scones.
Butter. It gives the fluffy scones their tenderness and flakiness. Use cold butter.
Vanilla extract. To add flavor.
Lemon Flavoured Greek Yogurt. Greek yogurt makes the scones light. I have used lemon flavoured yogurt for a more intense lemon-y flavour. You may use buttermilk instead.
Egg. They bind together the other ingredients.
Fresh raspberries. I like to use fresh raspberries because they are better than frozen ones in maintaining the scones' visual appeal. Frozen raspberries tend to bleed a bit more, resulting in purple-coloured scones.
How To Make Lemon Raspberry Scones?
One (Make The Scones): Preheat the oven to 200°C. Line a baking sheet with parchment paper and keep it aside.
Two: In a medium bowl, mix some sugar and lemon zest. Pour in the flour, baking powder, and salt and mix until combined.
Three: Add the COLD butter to the flour mixture and squish it between your fingers until the mixture is crumbly.
Four: Whisk the yogurt, eggs, and vanilla in a small bowl until combined.
Tip: Don't Knead the dough; just mix until combined for a better texture.
Five: Add the yogurt mixture into the flour mixture, and mix until a dough starts to form.
Tip: The batter for scones is thick, and hence you'll want to use a sturdy wooden spoon or spatula to mix it. Initially, the flour mixture might not seem like it will be incorporated, but keep going and avoid adding more liquid.
Six: Now, fold in the raspberries. Lightly flour a surface and place the scone dough on it. Roll out into a 17-cm circle that is about 2-cm thick.
Tip: Fold in the raspberries carefully to prevent the berries from breaking and the batter, in turn, turning pink.
Seven: Cut it into 8 triangles using a knife or pizza cutter; place them on the prepared baking sheet leaving about 1 inch between two.
Eight: Bake for 10-15 minutes or until golden brown. Allow the scones to cool for 10-20 minutes on a cooling rack before adding the glaze.
Nine (Make the glaze): In a bowl, whisk together icing sugar, vanilla extract, and lemon juice until smooth. Drizzle the glaze on tops of the scones.
- You can substitute the raspberries with any other berries of your choice.
- If the scones are too tart for your taste, you can use vanilla glaze or icing instead of lemon glaze.
- Regular Greek yogurt can be used instead of the lemon-flavored alternative for milder flavours.
- Add some milk or white chocolate chips to the dough.
- I like to top them with a generous amount of jam.
- For drowning in the summer-y flavours, you can top your scones with lemon curd.
- Another traditional British practice is to couple clotted cream with jam, to which whipped cream is an equally delicious alternative.
- Plain butter is the go-to option if you want to soften the flavours a bit.
- Blackberry Simple Syrup is also a good topping option.
Yes, you can. The taste of your homemade lemon raspberry scones will not be affected a lot. But, the visual appeal may take a hit because frozen raspberries tend to bleed more than fresh ones.
They are edible for up to 3 days in the fridge and 2 months in the freezer.
More Scone Recipes
For more buttery scone recipes, check
- Cinnamon Scones
- Sultana Scones Recipe
- Victoria Scones
- Classic Pumpkin Scones
- Tattie Scones
- Easy Cinnamon Scones
Lemon Raspberry Scones
For the Glaze
- 1 cup Icing sugar
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Preheat oven to 180C / 350F. Line a baking sheet with parchment paper.
- In a medium bowl, mix sugar and lemon zest, add in flour, baking powder and salt and mix until combined.2 cups all-purpose flour, ⅓ cup granulated sugar, zest of two medium lemons, 1 ½ teaspoon baking powder, ½ teaspoon salt
- Add the butter to the flour mixture and squish it between your fingers until the mixture is crumbly.8 tablespoon unsalted butter
- In a small bowl, whisk the yogurt, egg and vanilla until combined.1 teaspoon vanilla extract, ½ cup Greek Yogurt, 1 egg
- Add the yogurt mixture into the flour mixture, mix until a dough starts to form. Now, fold in raspberries.⅔ cup fresh raspberries
- Place your dough on a lightly floured surface and roll out into a 17-cm circle about 2-cm thick.
- Use a knife to cut the circle into 8 triangles; place them on the baking sheet leaving about 1 inch apart.
- Bake for 15-20 minutes or until golden.
- Allow to cool for 10-20 minutes before adding the glaze.
- Make the glaze: In a bowl, whisk together icing sugar, vanilla extract and lemon juice until smooth. Drizzle the glaze onto your scones.1 cup Icing sugar, 2 tablespoon freshly squeezed lemon juice, 1 teaspoon vanilla extract
- Don't Knead the dough; just mix until combined for a better texture.
- Fold in the raspberries carefully to prevent the berries from breaking and the batter, in turn, turning pink.