If you’re searching for a bright, buttery treat that feels like a hug in pastry form, you’ve hit the jackpot with this Lemon Raspberry Scones with Optional Lemon Glaze Recipe. These scones are perfectly tender, boast a delightful citrus zing, and are studded with juicy raspberries that burst with every bite. Whether you’re planning a spring brunch or a cozy afternoon tea, this recipe brings a fresh, vibrant twist that’s incredibly easy to make and impossible to resist. Plus, the optional lemon glaze adds that perfect glossy finish and extra pop of flavor that will have everyone coming back for seconds.
Ingredients You’ll Need
Everything about this recipe works in harmony, and the ingredients are simple but essential. Each component plays a vital role — from the flaky texture created by cold butter to the bright citrus flavor from lemon zest and fresh juice. Let’s take a closer look at what you’ll need to make these irresistible scones come to life.
- All-purpose flour (2 cups / 250g): The base that gives scones their structure and crumb.
- Granulated sugar (1/3 cup / 65g): Adds just the right touch of sweetness.
- Baking powder (1 tbsp): Your secret to light, fluffy scones that rise beautifully.
- Salt (1/2 tsp): Enhances all the flavors, balancing sweetness and citrus.
- Lemon zest (zest of 1 large lemon): Infuses the dough with a fresh, aromatic brightness.
- Cold unsalted butter (1/2 cup / 113g, cubed): Creates flaky layers when handled carefully.
- Heavy cream (1/2 cup plus extra for brushing): Adds richness and moisture to the dough, making scones tender.
- Large egg (1): Helps bind ingredients and adds a subtle richness.
- Vanilla extract (1 tsp): Balances the tartness with a gentle sweetness and warmth.
- Fresh raspberries (1 cup): Bursting pockets of juicy fruit that brighten each bite.
- Optional lemon glaze: Powdered sugar (1 cup), fresh lemon juice (1–2 tbsp), lemon zest (1/2 tsp): Whisked together, these create a tangy-sweet drizzle to elevate your scones.
How to Make Lemon Raspberry Scones with Optional Lemon Glaze Recipe
Step 1: Preheat and Prepare
Start off by heating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step sets you up for perfectly baked scones with no sticking or mess, ensuring a beautiful golden finish.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. This combination is the backbone of your scone dough — the flour provides structure, sugar adds sweetness, and the lemon zest brings in that signature citrus punch right from the start.
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it looks like coarse crumbs. This step is key to creating those flaky layers everyone loves in a scone — cold butter melts during baking, leaving delightful pockets of tenderness.
Step 4: Combine Wet Ingredients
In a smaller bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This mix brings moisture, richness, and a hint of aromatic warmth that perfectly complements the lemon and raspberry combination.
Step 5: Bring It All Together
Pour the wet ingredients into the dry mixture and stir gently until everything just comes together. Then, very carefully fold in your fresh raspberries — don’t overmix! You want to keep those gorgeous berry pockets intact for bursts of juicy flavor in every bite.
Step 6: Shape and Cut
Turn the dough onto a lightly floured surface and gently pat it into an 8-inch circle, about an inch thick. Using a sharp knife or dough cutter, slice the circle into 8 equal wedges — the classic scone shape that’s perfect for sharing or savoring one at a time.
Step 7: Bake to Perfection
Place the wedges on your prepared baking sheet. Brush the tops lightly with cream for a beautiful golden finish as they bake. Pop them into the oven and bake for 18–22 minutes until the scones are lightly golden and alluringly fragrant.
Step 8: Optional Lemon Glaze
Once the scones have cooled, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle generously over the top for an irresistible shiny, tangy glaze that takes these scones to the next level of deliciousness.
How to Serve Lemon Raspberry Scones with Optional Lemon Glaze Recipe
Garnishes
Sprinkle a bit of fresh lemon zest or a few whole raspberries on the glazed scones just before serving. This adds visual appeal and boosts the fresh fruit aroma, turning your scones into a stunning centerpiece for any table.
Side Dishes
Pair your scones with clotted cream, lemon curd, or a dollop of whipped cream for a rich contrast. Herbal teas like chamomile or Earl Grey complement the citrus and berry flavors beautifully, making for a well-rounded brunch or teatime experience.
Creative Ways to Present
Try serving your Lemon Raspberry Scones with Optional Lemon Glaze Recipe on a delicate tiered cake stand, surrounded by fresh flowers or sprigs of mint for a charming spring vibe. For a rustic twist, present them in a woven basket lined with a linen napkin — neighborly and inviting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scones in an airtight container at room temperature for up to two days. This helps preserve their freshness without drying them out, so you can enjoy that tender, buttery texture a little longer.
Freezing
You can freeze unbaked scone dough or fully baked scones. For dough, shape and cut into wedges, then freeze on a baking sheet before transferring to a freezer bag. Baked scones freeze well wrapped tightly in plastic wrap and stored in a freezer bag for up to three months.
Reheating
Rewarm scones in a 350°F oven for 5–7 minutes (from frozen bake a little longer). This method revives the scone’s flaky exterior and warm, cozy interior. Avoid the microwave to keep that delicate texture intact.
FAQs
Can I use frozen raspberries for this Lemon Raspberry Scones with Optional Lemon Glaze Recipe?
Absolutely! Frozen raspberries work well, just don’t thaw them before mixing in the dough. Keep in mind they may bleed some color, but that swirl of pink-purple only adds to the charm.
What can I substitute for heavy cream if I don’t have any?
You can substitute with whole milk or half-and-half for a lighter option, but the scones might not be quite as rich and tender. Yogurt or sour cream can also work but will change the texture slightly.
Is the lemon glaze necessary?
The lemon glaze is optional but highly recommended. It adds a lovely tangy-sweet finish and makes the scones feel extra special, especially for gatherings or gifting.
How do I keep my scones flaky and tender?
The key is to keep the butter very cold and avoid over-mixing the dough. Handling the dough gently and quickly keeps those buttery pockets intact, leading to flaky layers after baking.
Can I make these scones dairy-free?
Yes, by substituting dairy butter with a cold dairy-free alternative and using a plant-based cream or milk, you can make this recipe dairy-free. Just keep in mind that texture and flavor will be slightly different but still tasty!
Final Thoughts
There’s something truly joyful about homemade scones, especially when they feature a bright pairing like lemon and raspberry. This Lemon Raspberry Scones with Optional Lemon Glaze Recipe delivers both beauty and flavor with surprisingly simple steps. Whether you’re baking for loved ones or treating yourself, these scones bring sunshine to any occasion. Give it a try and watch your kitchen fill with the most heavenly aroma you could imagine.
Print
Lemon Raspberry Scones with Optional Lemon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright, buttery lemon raspberry scones that are easy to make, perfect for spring brunches or Easter gatherings. These scones combine zesty lemon with fresh raspberries for a deliciously tender and flaky treat, topped optionally with a tangy lemon glaze.
Ingredients
For the Scones:
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- Zest of 1 large lemon
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, do not thaw)
Optional Lemon Glaze:
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and lemon zest until well combined, creating a uniform base for the scones.
- Cut in butter: Add the cold, cubed unsalted butter to the dry mixture and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, which is key for flaky scones.
- Mix wet ingredients: In a separate small bowl, whisk together the heavy cream, large egg, and vanilla extract thoroughly to create the wet mixture.
- Combine: Pour the wet mixture into the dry ingredients and gently stir until just combined to avoid overmixing. Carefully fold in the fresh raspberries, being gentle to keep them intact and prevent the dough from turning pink.
- Shape: Transfer the dough onto a lightly floured surface and pat it into an 8-inch circle about 1 inch thick. Cut the dough into 8 even wedges to form scones.
- Bake: Place the wedges on the prepared baking sheet, brush the tops lightly with extra heavy cream for a golden finish, and bake for 18–22 minutes until the scones are lightly golden and cooked through.
- Glaze (optional): While the scones cool, whisk together powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle this tangy lemon glaze over the cooled scones for extra flavor and sweetness.
Notes
- Keep the butter very cold to create flaky layers in the scones.
- Do not overwork the dough to maintain a tender texture.
- If using frozen raspberries, do not thaw them to prevent color bleeding, though some color streaking is normal and visually appealing.
- Brush the tops with heavy cream before baking to achieve a nicely golden crust.
