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 mins
Cook Time 30 minutes mins
Chill Time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Servings 12 scones
Calories 260 kcal
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
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/
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For best texture, keep ingredients cold and avoid over-mixing.
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Substitute frozen raspberries if fresh are not available, but do not thaw before folding into dough.
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These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
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Want extra lemon flavor? Add ½ tsp lemon extract to the glaze.