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Lemon Raspberry Scones

Yummy Eats Daily
These Lemon Raspberry Scones are soft, buttery, and bursting with fresh citrus flavor. Topped with a tangy lemon glaze, they’re perfect for breakfast, brunch, or an afternoon treat.
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 scones
Calories 260 kcal

Ingredients
  

For the scones

  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 medium lemon
  • ½ cup fresh raspberries

For the glaze

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

Instructions
 

  • Preheat oven to 400°F. Line baking sheet with parchment.
  • Chill cream in freezer 10–15 minutes.
  • Melt butter in microwave and set aside to cool.
  • In a bowl, whisk flour, baking powder, baking soda, sugar, salt, and lemon zest.
  • Stir cream and butter until small clumps form.
  • Add to dry ingredients and mix until thick dough forms.
  • See full steps with tips & photos → https://p4pd.org/lemon-raspberry-scones/

Notes

  • For best texture, keep ingredients cold and avoid over-mixing.
  • Substitute frozen raspberries if fresh are not available, but do not thaw before folding into dough.
  • These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Want extra lemon flavor? Add ½ tsp lemon extract to the glaze.