Lemon Raspberry Scones
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.
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.