Lemon Raspberry Scones are a delightful fusion of tart and sweet—making them the ideal treat for breakfast, brunch, or a cozy afternoon tea. Their tender crumb, golden crust, and zesty lemon flavor combined with juicy raspberries make these scones irresistible for any occasion. Whether you’re a seasoned baker or just starting out, this guide will walk you through everything you need to know to bake your best batch yet.

But before we dive into baking, let’s take a moment to understand what truly makes these flavors shine. The balance between the citrusy brightness of lemon and the sweet-tart burst of raspberries creates a pastry that’s both refreshing and indulgent. If you’re curious about how lemon zest enhances flavor, you can learn more here.

Making scones that are light, fluffy, and perfectly golden requires just a few basic pantry staples—but choosing the right kind of flour matters. For guidance on the best flours to use, check out this helpful flour guide.

What Are Scones?

Scones are classic baked goods often associated with British tea culture, but the American versions tend to be sweeter, richer, and more dessert-like. Typically wedge-shaped and filled with fruits or nuts, they feature a crumbly texture on the outside and a moist, tender crumb on the inside.

Why Lemon and Raspberry Work So Well Together

Lemon brings a vibrant zing that cuts through richness.
Raspberries add juicy sweetness and natural color.
Together, they create a bright, spring-like flavor profile.

This combo is perfect not only for taste but also for visual appeal—those specks of red and yellow make for stunning presentation.

Essential Ingredients

To create bakery-style lemon raspberry scones, you’ll need:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
⅓ cup granulated sugar
6 tbsp cold unsalted butter, cubed
1 cup fresh or frozen raspberries
1 tbsp lemon zest
½ cup heavy cream (plus extra for brushing)
1 egg
1 tsp vanilla extract
Optional: 2 tbsp lemon juice for extra tartness

Fresh vs Frozen Raspberries

Using fresh raspberries will yield the best texture, but frozen berries can be used in a pinch. Just remember:

Do not thaw frozen berries before mixing.
Add them straight into the flour to minimize bleeding.
Be gentle—raspberries break easily.

Step-by-Step Instructions

Prep dry ingredients
- In a large bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.
Cut in butter
- Use a pastry cutter or two forks to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Add wet ingredients
- In a small bowl, whisk together heavy cream, egg, vanilla, and lemon juice.
- Pour into the dry mix and stir just until combined.
Fold in raspberries
- Add the raspberries gently, being careful not to crush them.
Shape the dough
- Turn the dough out onto a floured surface and gently pat into a circle about 1-inch thick.
Cut and chill
- Slice into 8 wedges and place on a parchment-lined baking sheet.
- Chill for 15–20 minutes to firm up the butter.
Bake
- Brush tops with cream and sprinkle with sugar.
- Bake at 400°F (200°C) for 18–22 minutes or until golden brown.

Dough Texture Tips

The perfect scone dough should be:

Slightly sticky but manageable
Not overworked
Cold to the touch (thanks to that chilled butter)

Avoid overmixing, which can lead to dense, tough scones.

Optional Glaze and Toppings

Want to take your scones to the next level? Try:

Lemon glaze: Mix powdered sugar with lemon juice for a zesty drizzle
Vanilla icing: Add a few drops of vanilla extract to your glaze
Crumb topping: Combine sugar, butter, and flour for a crunchy top

Healthier Variations

You can still enjoy lemon raspberry scones with some healthy swaps:

Use Greek yogurt instead of cream for a protein boost
Try gluten-free flour blends if you’re avoiding gluten
Use coconut cream and a flax egg to make them vegan-friendly

Pro Tips for Success

Use cold butter: This creates steam as it bakes, leading to a flaky texture
Chill your dough: Prevents spreading and keeps the butter firm
Don’t twist your cutter: If using a round cutter, twisting compresses layers
Bake hot and fast: 400°F ensures a quick rise and golden color

How to Store and Freeze

Want to keep them fresh for later? Here’s how:

To store: Place in an airtight container at room temp for 2 days or in the fridge for 5
To freeze before baking: Freeze dough wedges on a tray, then store in a zip bag. Bake straight from frozen, adding 2–3 mins
To freeze after baking: Let cool completely, wrap individually, and reheat at 300°F for 10 mins

Check out these additional freezing and storage tips for baked goods.

Serving Ideas

Make your scones shine with:

A dollop of lemon curd or raspberry jam
Fresh whipped cream
A side of fresh berries and mint
A cup of Earl Grey or herbal tea

These pairings elevate the flavors and make for a picture-perfect presentation.

Common Mistakes to Avoid

Overmixing the dough: Leads to toughness
Using warm butter: No flakiness = no fun
Not chilling dough: Results in flat scones
Overbaking: Dries them out and kills the soft texture

FAQs About Lemon Raspberry Scones

Can you use frozen raspberries in scones?
Yes, just add them directly to the flour mixture without thawing.

How do you keep raspberries from getting mushy in scones?
Use fresh if possible. If using frozen, coat them lightly in flour before mixing.

Why are my scones dense and not fluffy?
Likely due to overmixing or not using cold butter.

Can you make scones ahead of time?
Yes! Freeze the dough or baked scones and reheat as needed.

What’s the best flour for scones?
All-purpose flour works great, but pastry flour will give even softer results.

Final Thoughts

Once you’ve made these lemon raspberry scones, you’ll never want store-bought again. The aroma of lemon zest, the sweetness of raspberries, and the buttery texture create a truly memorable bite. Whether you’re sharing them over brunch or enjoying one quietly with tea, this recipe is bound to become a favorite in your kitchen.