Zesty Lemon Raspberry Scones Recipe: Bright Breakfast Joy

Lemon raspberry scones burst with vibrant, tangy potential that revolutionizes ordinary breakfast moments into delightful culinary adventures.

Sweet-tart berries dance alongside bright citrus notes, creating a harmonious flavor profile irresistible to pastry enthusiasts.

Delicate, crumbly textures promise a melt-in-your-mouth experience that elevates morning routines beyond basic expectations.

Home bakers can achieve bakery-quality results with surprisingly simple techniques and minimal ingredients.

Each tender morsel carries a perfect balance of zesty lemon undertones and juicy raspberry bursts.

These scones represent more than just a morning treat—they symbolize comfort, creativity, and culinary joy.

Rich, buttery layers complement the fruit’s natural brightness, making them an ideal companion for coffee or tea.

Lemon Raspberry Scones That Steal the Show

• Burst of Citrusy Freshness: Lemon zest and lemon juice create a bright, tangy flavor that cuts through the richness of the scones, making each bite refreshingly vibrant.
• Perfectly Tender Texture: The combination of chilled heavy cream and melted butter results in an incredibly soft, melt-in-your-mouth scone with a delicate crumb that's neither too dry nor too dense.
• Simple Seasonal Indulgence: Raspberries add a burst of natural sweetness and beautiful color, transforming these scones into a simple yet elegant treat that celebrates fresh summer flavors with minimal effort.
• Foolproof Baking Method: The recipe's straightforward technique, including chilling the cream and refrigerating the dough, ensures consistently perfect scones even for novice bakers, making it a stress-free baking experience.

What You’ll Need for Bright and Zesty Scones

• All-Purpose Flour: Fine white flour for the base of the scones, providing structure and texture.
• Baking Powder, Baking Soda: Crucial leavening agents that help the scones rise and become light.
• Sugar: Adds sweetness and helps with browning of the scones.
• Salt: Enhances overall flavor and balances the sweetness.
• Lemon Zest: Bright citrus flavor that adds a fresh, aromatic note to the scones.

• Heavy Cream: Rich dairy ingredient that creates tender, moist scones with a luxurious texture.
• Melted Butter: Provides richness, flavor, and helps create a soft, delicate crumb.

• Fresh Raspberries: Juicy, tart berries that add bursts of flavor and color throughout the scones.

• Powdered Sugar: Creates a smooth, sweet glaze with a nice consistency.
• Milk or Half and Half: Helps thin and smooth out the glaze.
• Lemon Juice: Adds tangy citrus flavor to complement the sweet glaze.

How to Shape and Bake Lemon Raspberry Scones

Step 1: Prepare Oven and Equipment

Preheat oven to 400°F. Line baking sheet with parchment paper. Chill heavy cream in freezer for 10-15 minutes.

Step 2: Melt Butter

Microwave butter in safe bowl until completely melted. Let cool slightly.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Granulated sugar
• Lemon zest
• Salt

Whisk all dry ingredients together in medium bowl.

Step 4: Combine Wet Ingredients

Remove chilled cream from freezer. Mix melted butter with cream using fork until small clumps form.

Step 5: Create Scone Dough

Pour butter-cream mixture into dry ingredients. Stir gently with rubber spatula until just combined. Dough will be thick like cookie consistency.

Step 6: Add Raspberries

Gently halve raspberries. Sprinkle throughout dough, folding softly to distribute evenly.

Step 7: Shape Scones

Spray cookie scoop with non-stick spray. Scoop dough onto prepared baking sheet, spacing 2 inches apart. Ensure raspberries are distributed in each scone.

Step 8: Chill Dough

Refrigerate scones for 15-60 minutes to enhance texture.

Step 9: Bake Scones

Bake 18-22 minutes until light golden brown. Transfer to wire cooling rack.

Step 10: Prepare Lemon Glaze

• Powdered sugar
• Milk or half-and-half
• Lemon juice

Whisk until smooth and spoonable. Adjust consistency by adding sugar or cream.

Step 11: Glaze Scones

Place sheet pan under cooling rack. Drizzle glaze over warm scones, allowing excess to drip.

Step 12: Cool and Serve

Let glazed scones rest 15 minutes before serving for set glaze.

Key Tips for Texture and Tang

• Chill Ingredients Thoroughly: Keep heavy cream and butter ice-cold to create flakier, more tender scones with better rise and texture.
• Handle Dough Gently: Mix ingredients minimally to prevent overworking the dough, which can make scones tough and dense instead of light and crumbly.
• Distribute Raspberries Evenly: Break raspberries in half and fold carefully to ensure each scone gets a balanced berry distribution without crushing the fruit.
• Refrigerate Before Baking: Chilling the shaped scones helps them maintain their structure and prevents excessive spreading during baking.
• Control Glaze Consistency: Adjust powdered sugar or liquid gradually to achieve the perfect drizzling texture that coats scones beautifully without becoming too runny or thick.

Best Way to Store Leftover Scones

• Refrigerate: Transfer scones to an airtight container and store in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.
• Freeze: Wrap individual scones tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain optimal flavor and texture.
• Reheat: Warm refrigerated or thawed scones in a preheated oven at 300°F for 5-7 minutes. Microwave for 15-20 seconds if you prefer a quicker method, but the oven helps restore the crispy exterior.

Ideal Pairings for Lemon Raspberry Scones

• Brew Fresh Citrus Tea: Pair these lemon raspberry scones with a light, zesty Earl Grey tea that complements the bright citrus notes and cuts through the scones' richness.
• Serve Creamy Yogurt Accompaniment: Prepare a small side of vanilla Greek yogurt with a drizzle of honey to balance the scones' sweetness and provide a cool, tangy contrast.
• Create Fruity Mimosa Moment: Craft a light raspberry mimosa using fresh raspberry puree and chilled champagne to elevate the breakfast or brunch experience and match the scones' fruity profile.
• Whip Lemon Mascarpone Spread: Mix softened mascarpone cheese with a touch of lemon zest and honey as an alternative topping that enhances the scones' delicate flavor and adds luxurious creaminess.

Zingy Scone Variations You’ll Crave

• Berry Bliss Scones: Swap raspberries with a mixed berry medley of blueberries, blackberries, and strawberries for a colorful and vibrant version.
• Citrus Sunshine Scones: Replace lemon zest with orange or lime zest, adding a different bright and tangy flavor profile to the classic recipe.
• Nutty Lemon Crunch Scones: Fold in chopped almonds or pistachios into the dough for extra texture and a subtle nutty undertone that complements the lemon glaze.
• Lavender Lemon Scones: Incorporate dried culinary lavender into the dry ingredients for an elegant, aromatic twist that pairs beautifully with the citrus notes.

Easy Lemon Raspberry Scones Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Delightful lemon raspberry scones bring a zesty twist to classic British bakery tradition. Buttery pastry studded with tart raspberries and bright lemon zest promises a refreshing breakfast experience you’ll savor with morning coffee.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup heavy cream
• 8 tablespoons (½ cup) butter
• ½ cup fresh raspberries

Flavor Enhancers:

• 6 tablespoons sugar
• Zest of 1 medium lemon

Leavening and Seasoning Agents:

• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Glaze Ingredients:

• 2 cups powdered sugar
• 3 tablespoons milk or half and half
• 1 tablespoon fresh lemon juice

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Instructions

1. Chill heavy cream in the freezer for 10-15 minutes to ensure optimal texture and temperature for the scone dough.
2. Preheat the oven to 400°F and prepare a parchment-lined baking sheet, positioning the rack in the middle of the oven.
3. Melt butter completely in a microwave-safe bowl, allowing it to cool slightly while preparing other ingredients.
4. In a mixing bowl, combine dry ingredients including flour, baking powder, baking soda, sugar, lemon zest, and salt, whisking thoroughly to distribute evenly.
5. Remove chilled cream from freezer and mix with melted butter, creating small butter clumps using a fork.
6. Gently fold the butter-cream mixture into the dry ingredients using a rubber spatula, creating a thick, cohesive dough without overmixing.
7. Carefully halve the raspberries and fold them gently into the dough, ensuring even distribution without crushing the fruit.
8. Lightly coat a cookie scoop or large spoon with non-stick spray to prevent sticking when portioning the scones.
9. Scoop dough onto the prepared baking sheet, strategically placing raspberries in each portion and spacing mounds at least 2 inches apart.
10. Refrigerate the scone mounds for 15-60 minutes to help maintain their shape during baking.
11. Bake for 18-22 minutes until the edges turn a light golden brown, indicating perfect doneness.
12. While scones bake, prepare the lemon glaze by whisking powdered sugar, milk, and lemon juice until smooth and spoonable.
13. Transfer baked scones to a wire cooling rack placed over a sheet pan or foil to catch drips.
14. Generously drizzle the lemon glaze over warm scones, allowing excess to drip off.
15. Allow glaze to set for approximately 15 minutes before serving to achieve the perfect consistency.

Notes

• Chill your heavy cream in the freezer for 10-15 minutes to ensure the perfect scone texture and flakiness.
• Melt butter completely and let it cool slightly to prevent overheating the dough and maintain optimal consistency.
• Gently fold raspberries into the dough to distribute them evenly without crushing the delicate fruit.
• Refrigerate scones before baking to help them hold their shape and create a more defined, crisp exterior.
• Space scones at least 2 inches apart on the baking sheet to allow proper spreading and even baking.
• Allow glaze to set for 15 minutes after drizzling to achieve a smooth, professional-looking finish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 411
• Sugar: 22 g
• Sodium: 216 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Carbohydrates: 47 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 67 mg