These Lemon Raspberry Scones are everything you want in a bakery-style treat: crisp edges, soft centers, tart raspberries, and a zesty lemon glaze that ties it all together.

The best part? They come together effortlessly—no kneading, no rolling, just scoop and bake.

Ideal for weekend brunches, showers, or a sweet weekday indulgence.

Why You’ll Love This Recipe

No mixer needed – Just a bowl, whisk, and spatula.

Fresh, fruity flavor – Lemon zest and juicy raspberries in every bite.

Make-ahead friendly – Chill before baking for best texture.

Bakery-style results at home – Golden outside, tender inside.

Drizzled with glaze – Adds a sweet citrusy finish.

Freezer-friendly – Perfect for meal prep or gifting.

What You’ll Need (Ingredient Highlights)

Heavy cream – Adds richness and moisture, no need for eggs in the dough.

Butter – Melted and chilled for flaky texture.

Lemon zest – Brightens up the whole scone with fresh citrus aroma.

Fresh raspberries – Bursts of sweet-tart flavor throughout.

Powdered sugar, milk, and lemon juice – For that smooth, sweet glaze on top.

Pro Tips Before You Start

Freeze the cream briefly – Helps create fluffy, tender scones.

Use cold ingredients – Temperature is key for texture.

Handle the dough gently – Overmixing = tough scones.

Use a cookie scoop – For uniform size and easy shaping.

Chill the dough before baking – Prevents spreading and enhances flakiness.

How to Make Lemon Raspberry Scones

Step 1: Prep the Cream and Oven

Measure 1 cup of heavy cream and place it in the freezer for 10–15 minutes.

Meanwhile, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Set your oven rack to the middle.

Step 2: Melt the Butter

Microwave the butter in a bowl, covered with a paper towel, until fully melted.

Let it cool slightly.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

Step 4: Mix the Wet Ingredients

Once the cream is chilled, combine it with the melted butter.

Stir gently until small clumps or globules form.

Step 5: Form the Dough

Pour the butter-cream mixture into the dry ingredients.

Stir with a rubber spatula just until a thick, cookie-dough-like batter forms. Do not overmix.

Step 6: Add the Raspberries

Break each raspberry in half and sprinkle over the dough.

Gently fold them in with one or two stirs.

Step 7: Scoop and Chill

Spray a cookie scoop or spoon with nonstick spray.

Scoop mounds of dough onto your baking sheet, spacing them about 2 inches apart.

Refrigerate the scones for at least 15 minutes before baking.

Step 8: Bake

Bake the chilled scones for 18–22 minutes or until lightly golden.

Transfer to a wire rack to cool.

Step 9: Glaze

While scones are baking, whisk together the powdered sugar, lemon juice, and milk to form a thick glaze.

Spoon it generously over cooled scones, letting excess drip onto a lined tray.

Let set for 15 minutes before serving (if you can wait!).

What to Serve It With

Hot tea or coffee – A perfect morning treat.

Yogurt and fresh berries – For a balanced brunch plate.

Lemon curd or clotted cream – If you’re feeling fancy.

Iced tea or lemonade – For a bright, refreshing pairing.

Egg dishes – Like quiche or scrambled eggs for savory balance.

Variations / Substitutions

Swap the berries – Try blueberries, blackberries, or chopped strawberries.

Use orange zest – For a different citrus twist.

Add white chocolate chips – For extra indulgence.

Make mini scones – Scoop smaller portions and reduce baking time.

Skip the glaze – Sprinkle with coarse sugar before baking instead.

Storage & Leftovers

Room temperature – Store in an airtight container for 2–3 days.

Refrigerator – Keeps well for up to 5 days (best slightly reheated).

Freezer – Freeze baked or unbaked scones for up to 2 months.

Reheat – Warm in a 300°F oven for 8–10 minutes.

Glaze after reheating – If freezing unglazed, add glaze after warming.

FAQs

Can I use frozen raspberries?
Yes, but don’t thaw them. Fold in gently to avoid bleeding color.

Do I need to chill the dough before baking?
It’s highly recommended. Chilling helps firm up the butter, leading to flakier scones.

What if I don’t have a cookie scoop?
Use a spoon or ice cream scoop and lightly wet your hands to shape the dough.

Can I make the dough ahead?
Yes, shape and refrigerate overnight, then bake fresh the next morning.

How do I keep raspberries from breaking apart?
Gently stir and don’t overmix. It’s okay if some break—that’s part of the charm.

Why use melted butter and chilled cream?
It mimics the effect of cutting cold butter into flour while simplifying the process.

Can I make these gluten-free?
Yes, use a good 1:1 gluten-free flour blend designed for baking.

Final Thoughts

These Lemon Raspberry Scones are proof that you don’t need to be a pro baker to create something amazing.

The bright lemon, juicy raspberries, and soft, buttery texture make them the perfect treat for breakfast or tea.

Whether you’re hosting a brunch or just treating yourself, this ridiculously easy recipe is one you’ll come back to again and again.