Best Lemon Raspberry Scones Easy Recipe

These lemon raspberry scones combine a tender, buttery crumb with bright lemon zest and pockets of berries. The optional powdered sugar glaze adds more lemon flavor.

Ingredients and helpful notes

Cold butter creates flaky layers. Use fresh or frozen raspberries, and reserve a little extra cream or buttermilk for brushing the tops before baking.

• 2 cups (250g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 large lemon
• 1/2 cup (113g) cold unsalted butter, cubed
• 2/3 cup (160ml) cold heavy cream or buttermilk, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (125g) fresh or frozen raspberries
• 1/2 cup powdered sugar (for glaze, optional)
• 1-2 tablespoons fresh lemon juice (for glaze, optional)

How to make it

Cut the cold butter into the dry ingredients, stir in the wet ingredients just until a dough forms, then fold in the berries. Shape, cut into eight wedges, brush, and bake.

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest.
3. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour mixture using a pastry blender, a fork, or your fingers until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. In a separate small bowl or measuring cup, whisk together the cold heavy cream (or buttermilk), egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Mix with a fork or spatula until the dough *just* comes together. Be careful not to overmix, as this can make the scones tough.
6. Gently fold in the fresh or frozen raspberries. If using frozen raspberries, do not thaw them beforehand; fold them in quickly to avoid making the dough too wet.
7. Turn the dough out onto a lightly floured surface. Knead it a few times (approximately 5–6 turns) to bring it together. Pat or gently roll the dough into a circle about ¾ of an inch thick.
8. Using a sharp knife or a biscuit cutter, cut the dough into eight wedges or individual circular scones. Place the cut scones on the prepared baking sheet.
9. Brush the tops of the scones with a little more heavy cream or buttermilk to help them achieve a nice golden-brown finish.
10. Bake for 15 to 18 minutes, or until the scones are gently golden brown and a toothpick inserted into the center comes out clean.
11. Let the scones cool slightly. While they cool, prepare the glaze (if desired) by whisking together the powdered sugar and 1 tablespoon of lemon juice. Add more lemon juice, one teaspoon at a time, until the glaze reaches a drizzling consistency.
12. Drizzle the glaze over the tops of the slightly cooled scones. Let the glaze set for a few minutes before serving.
13. Serve the scones warm, either on their own or with a dollop of clotted cream or butter.

Practical tips and serving

Keep the butter and cream cold. Fold frozen raspberries in without thawing. Handle the dough gently and add the glaze only after the scones cool slightly.

For another recipe, see homemade banana bread or chocolate chip muffins.