Lemon Raspberry Scones | If You Give a Blonde a Kitchen (2024)

Why you will love this recipe

• Just sweet enough. I only use 1/4 cup of sugar in my scones, which is less than the average American scone, but slightly more than its traditional English counterpart. I think it’s just right!
• Flavorful. The combination of tangy lemon with tart and sweet raspberries is simply delicious (just like lemon raspberry muffins).
• The best texture. I’ve perfected the scone texture by using the right ratio of heavy cream, cold butter and only one egg.
• Easy to make. It really doesn’t take much to make a good scone. This recipe breaks it down into easy-to-follow steps with expert tips along the way.
• Make ahead tips included! You can make the dough ahead of time and bake the scones later. This is ideal if you’re entertaining!

Ingredient Notes

• Raspberries: I suggest frozen raspberries because they keep their shape better when mixed into the dough. Keep the berries frozen until ready to use in the recipe.
• Lemon juice and zest: Use fresh lemon for the best citrus flavor and tangy taste.
• Heavy cream: Cold heavy cream makes a rich and flavorful scone.
• Egg: To help bind the ingredients, I always use one large egg in my scone recipes.
• Unsalted butter: Cold butter is grated into small pieces to help disperse it in the flour mixture. Use unsalted since salt is added separately to help activate the baking powder.
• Baking powder: This leavening agent helps the scones rise. Make sure it is aluminum-free and not expired for best results.
• Confectioners’ sugar: Also known as powdered sugar, this is whisked with lemon juice to make the glaze.

Recipe Variations

Add nuts, such as almonds, walnuts or pistachios, to the dough when mixing in the berries. I suggest about 1/2 cup roughly chopped nuts.

Add chocolate. Dark chocolate chips or white chocolate chips pair well with raspberries too. You could also melt the chocolate and drizzle it on top of the scones! If you like raspberries with chocolate, try this raspberry chocolate tart next.

Make mini scones. For smaller portions, divide the dough into two disks and cut each disc into 6 triangles. This will yield 12 smaller scones—perfect for hosting brunch or afternoon tea! Baking time will be about 12 to 14 minutes.

Try different berries! This recipe also works with blueberries, blackberries or chopped strawberries.

How to make lemon raspberry scones

1. Whisk together the dry ingredients: flour, sugar, baking powder, salt and lemon zest.
2. Cut butter pieces into the flour mixture using two forks or a pastry cutter. Set aside.
3. In a separate bowl, mix the wet ingredients: heavy cream and egg.
4. Add wet ingredients to dry ingredients. Mix just until combined. Do not over-mix. Stir in the frozen raspberries.

5. Transfer dough to a lightly floured surface and shape into an 8-inch round disk. Cut the disk into 8 triangles.
6. Place triangles onto a parchment-lined baking sheet and transfer to the refrigerator while the oven preheats to 400 F.
7. Bake for 18 to 22 minutes or until the edges are turning golden brown.
8. Make the icing. Whisk together confectioners’ sugar and lemon juice. Drizzle over the scones and serve.

Frequently Asked Questions