Perfect Lemon Raspberry Scones Recipe Easy Homemade Treat

If you’ve ever dreamed of mastering the art of homemade scones, this Perfect Lemon Raspberry Scones recipe is your golden ticket. Imagine tender, buttery scones with a burst of tangy lemon zest and sweet-tart raspberries in every bite. They’re perfect for breakfast, brunch, or even a cozy afternoon snack with tea. And you know what? They’re much easier to make than you think!

I’ve always had a soft spot for scones. They remind me of lazy Sunday mornings when the kitchen fills with the warm aroma of freshly baked treats. These lemon raspberry scones are extra special because they strike the perfect balance between sweet and tangy. Plus, they look stunning – those pops of bright pink raspberries against the golden, flaky scone are pure Pinterest perfection!

The Story Behind Lemon Raspberry Scones

Scones trace their roots back to Scotland, where they’ve been a staple in teatime traditions for centuries. Originally made with oats and cooked on a griddle, modern scones have evolved into the fluffy, oven-baked delights we know today. Lemon raspberry scones aren’t exactly traditional, but they’re a delightful twist on a classic.

For me, these scones are a reflection of spring and summer. The lemon zest adds a sunny brightness that reminds me of warm days, and the raspberries bring a juicy burst of seasonal flavor. I first made these scones for a brunch with friends, and they were such a hit that I knew I had to share the recipe. Everyone was asking for seconds (and the recipe) before I even sat down!

Over time, I’ve tweaked the recipe to get the perfect texture – soft in the middle with just the right amount of crumbliness. What makes these scones even better is how versatile they are. Whether you’re hosting a garden party or enjoying a quiet morning, they fit any occasion beautifully.

Ingredients: What You Need and Why

• All-purpose flour: The backbone of the scones, this flour provides structure. You can substitute half with whole wheat flour for a nuttier flavor, though the texture will be slightly denser.
• Granulated sugar: Just enough to sweeten the scones without overpowering the lemon and raspberry flavors.
• Baking powder: Ensures a nice rise, giving you that fluffy interior.
• Salt: A pinch enhances the overall flavor.
• Unsalted butter: Cold butter is key for flaky scones. If you only have salted butter, reduce the added salt.
• Fresh raspberries: The star of the show! If raspberries aren’t in season, frozen ones work too – just don’t thaw them before mixing.
• Lemon zest: Adds a vibrant citrusy kick. Use organic lemons for the best flavor.
• Heavy cream: Keeps the scones tender and rich. You could use half-and-half in a pinch, but the texture might not be as luxurious.
• Egg: Helps bind everything together and adds structure. For an egg-free version, try a flaxseed substitute.
• Powdered sugar and lemon juice: For the glaze – it’s optional but highly recommended for an extra zing!

Pro tip: Use the freshest ingredients possible, especially when it comes to raspberries and lemons. Their natural flavors shine in this recipe!

Equipment Needed for Lemon Raspberry Scones

• Mixing bowls: You’ll need at least two – one for the dry ingredients and one for the wet.
• Pastry cutter or fork: To cut the butter into the flour mixture. A food processor works too if you prefer.
• Microplane or zester: For finely grating the lemon zest.
• Baking sheet: Lined with parchment paper or a silicone baking mat to prevent sticking.
• Bench scraper or knife: For dividing the dough into wedges.
• Pastry brush: To brush the tops with cream before baking.

If you don’t have a pastry cutter, don’t worry! I’ve used my hands before, and it works just fine. Just work quickly to keep the butter cold.

How to Make Perfect Lemon Raspberry Scones

1. Preheat your oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1/4 cup (50g) of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
3. Cut in the butter: Add 1/2 cup (113g) of cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs.
4. Add the lemon zest and raspberries: Gently fold in the zest of 1 large lemon and 1 cup (125g) of fresh or frozen raspberries.
5. Combine wet ingredients: In a separate bowl, whisk together 1/2 cup (120ml) of heavy cream and 1 large egg. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix!
6. Shape the dough: Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a round disk about 1 inch (2.5cm) thick.
7. Cut into wedges: Using a bench scraper or knife, cut the dough into 8 equal wedges and place them on the prepared baking sheet.
8. Brush and bake: Brush the tops of the scones with a bit of heavy cream and bake for 15–18 minutes, or until golden brown.
9. Cool and glaze: Let the scones cool slightly before drizzling with a glaze made from 1/2 cup (60g) powdered sugar and 2 tablespoons of fresh lemon juice.

Your kitchen will smell heavenly by step 9 – trust me!

Cooking Tips & Techniques

• Keep the butter cold: Cold butter creates flaky layers, so work quickly and avoid overhandling the dough.
• Don’t overmix: Overmixing can make the scones tough. Stop as soon as the dough comes together.
• Use frozen raspberries: If using frozen raspberries, keep them frozen until you’re ready to mix them in. This prevents them from bleeding into the dough.
• Adjust baking time: Every oven is different, so keep an eye on your scones. They’re ready when the edges are golden and a toothpick comes out clean.

It’s okay if the dough feels a little sticky – that means your scones will be soft and moist!

Variations & Adaptations

• Blueberry lemon scones: Swap raspberries for fresh blueberries for a different fruity twist.
• Gluten-free version: Use a 1:1 gluten-free flour blend. Add 1/4 teaspoon of xanthan gum if your blend doesn’t include it.
• Vegan adaptation: Replace butter with vegan butter, heavy cream with coconut cream, and the egg with a flaxseed mixture.
• Chocolate chip scones: Leave out the lemon and raspberries and add 1 cup (175g) of chocolate chips for a sweet treat.

Feel free to experiment – half the fun of baking is making a recipe your own!

Serving & Storage Suggestions

These scones are best enjoyed warm, straight from the oven. Serve them with clotted cream, butter, or even a dollop of whipped cream. If you’re hosting, pair them with a pot of Earl Grey tea or a glass of sparkling lemonade for a lovely touch.

To store, let the scones cool completely, then place them in an airtight container. They’ll stay fresh for up to 2 days at room temperature or up to a week in the fridge. To freeze, wrap each scone individually in plastic wrap and store in a zip-top bag for up to 3 months. Reheat in the oven at 325°F (160°C) for about 10 minutes to revive their flaky texture.

Nutritional Information & Benefits

Each lemon raspberry scone is approximately 250 calories, with 10g of fat, 35g of carbs, and 4g of protein. They’re a good source of vitamin C, thanks to the raspberries and lemon. While they’re an indulgent treat, the fresh fruit and simple ingredients make them a better choice than store-bought alternatives.

As always, enjoy in moderation – but don’t forget to savor every bite!

Conclusion

If you’re on the hunt for a crowd-pleasing baked good, these Perfect Lemon Raspberry Scones are a must-try. They’re easy to make, bursting with flavor, and absolutely beautiful to serve. Whether you’re a seasoned baker or a total newbie, this recipe will become one of your go-to favorites.

Let me know how your scones turn out! Did you try any fun variations? Share your experience in the comments below, and don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I use frozen raspberries in this recipe?

Yes! Just make sure to use them straight from the freezer to prevent them from bleeding into the dough.

What can I substitute for heavy cream?

Half-and-half or full-fat coconut milk can work, though the texture might be slightly different.

How do I prevent my scones from spreading?

Chill the scones in the fridge for 15 minutes before baking to help them hold their shape.

Can I make these scones ahead of time?

Absolutely! You can freeze unbaked scones and bake them straight from the freezer – just add a few extra minutes to the baking time.

How do I store leftover scones?

Store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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