These delicious Lemon Raspberry Scones are quick, simple and easy to make. They are fluffy, flaky, delicious and topped with a lemon sugar glaze. Perfect for breakfast with a cup of coffee or tea.
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.
For more buttery scone recipes, check easy cinnamon scones and the best sultana scones recipe.
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 moist and tender inside.
Now, even though I have pretty much raved about raspberry lemon scones being a summer recipe, you can even bake them during winters and pair them with a steaming cup of tea or coffee. They will be as refreshing a breakfast option as they always are (it is always a good time for desserts, after all).
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Origins of The Scone
Believed to have a Scottish origin, scones were originally large and round, made of oats and griddle-baked. They were later popularized as a tea-time snack in England, where they still remain a popular favourite – albeit made of flour and baked in the oven nowadays with several options in terms of flavours. Yes, yes, I know you aren't here for a history lesson. So let's jump right into our dessert!
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! This is literally your golden ticket to the title of "MasterChef" among your circles.
- This is a delightful and light english scones that can be made within a short period of time. Guests came over unexpectedly? These delicious scones are your answer!
- 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?
All-Purpose Flour. It is the base ingredient of your scones. All-Purpose Flour will serve to give your scones the crispy texture.
Granulated sugar. The granulated sugar really brings out the lemon juices, enhancing the flavour and aroma.
Lemon zest. This is the ingredient for achieving the dash of lemon flavour in your scones.
Baking powder. The adequate amount of baking powder that is not too old gives the scones a nice fluff.
Butter. This is again a base ingredient for scones. It aerates the dough and gives the fluffy scones their tenderness and flakiness.
Vanilla extract. This is an optional ingredient used chiefly in the American version of the scones to give it a more sweet-bread kind of taste. You can opt to go for the traditional butter-and-egg flavour if you want.
Lemon Flavoured Greek Yogurt. Greek yogurt makes the scones light. I have used lemon flavoured yogurt for a more intense lemon-y flavour.
Egg. They bind together the other ingredients.
Fresh raspberries. For the sweet flavour. 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.
Five: Add the yogurt mixture into the flour mixture, and mix until a dough starts to form.
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.
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.
Top Tips!
Here are some tips that I am basing on a couple of failed experiments:
- It is better if the ingredients are cold.
- Knead the dough lightly. This will prevent the berries from breaking and the batter, in turn, turning pink.
- Fresh raspberries are better than frozen raspberries in maintaining the scones' visual appeal.
- 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.
- Refrigerating the scones at least 15 minutes before baking results in tender scones and helps in shape retention.
- If you are planning on storing the scones, make sure that you put them in an airtight container after they have cooled down completely before putting them in the fridge/freezer.
Recipe Variations
- 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.
- If you prefer your desserts extra sweet, you can top the scones with coarse sugar or powdered sugar as per your preference.
- Add some milk or white chocolate chips to the dough.
- Add 1-2 teaspoons fresh lemon juice to the dough for extra tangy lemon flavor.
Serving Suggestions
Scones are best served when they are still a little warm. You can go all-in with the berries and lemon spread and serve your scones alongside a bowl of berries, lemon cheesecake, etc. It can also serve as a great brunch alongside eggs, meat, or fish.
Toppings
- Traditional British scones are served with a generous amount of jam.
- You can also have honey drizzling over the scones, and they will taste just as great.
- 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.
Recipe FAQs
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.
Buttermilk, too, is used in a lot of scones recipes. It is an excellent substitute for Greek yogurt. But there is a trade-off; the scones will lose a bit of their tenderness. Sour cream is another substitute.
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Recipe
Lemon Raspberry Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- zest of two medium lemons
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoon unsalted butter , cold, cut into small cubes
- 1 teaspoon vanilla extract
- ½ cup Greek Yogurt
- 1 egg
- ⅔ cup fresh raspberries
For the Glaze
- 1 cup Icing sugar
- 2 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200°C. 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
Notes
- Here are some tips that I am basing on a couple of failed experiments:
- It is better if the ingredients are cold.
- Knead the dough lightly. This will prevent the berries from breaking and the batter, in turn, turning pink.
- Fresh raspberries are better than frozen raspberries in maintaining the scones' visual appeal.
- The batter for scones is thick, and hence you'll want to use a sturdy 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.
- Refrigerating the scones at least 15 minutes before baking results in tender scones and helps in shape retention.
Recipe Variations
- 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.
- If you prefer your desserts extra sweet, you can top the scones with granulated sugar as per your preference.
Nutrition
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Helen
Super easy to make, on the table in 30 minutes!
Carolian
These English scones are super light and flakey.
Nora
Light, fluffy and flavourful, the best tea-time treat.