Go Back
Easy Lemon Raspberry Scones Recipe

Easy Lemon Raspberry Scones

These delicious scones are perfect for a sweet breakfast treat or an afternoon snack, with the bright flavors of lemon and raspberry.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Chilling Time 15 minutes
Total Time 1 hour
Servings: 8 scones
Course: Breakfast, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the scones
  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 zest of medium size lemon
  • 0.5 cup fresh raspberries
For the glaze
  • 2 cups powdered sugar
  • 3 tablespoons milk or half and half
  • 1 tablespoon fresh lemon juice

Equipment

  • Sheet Pan
  • Parchment Paper
  • Cooling Rack

Method
 

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Measure 1 cup heavy cream and place in the freezer for 10-15 minutes.
  3. Melt butter in a microwave-safe bowl and set aside to cool.
  4. Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a bowl.
  5. Combine chilled cream with melted butter until small clumps form.
  6. Add butter/cream mixture to dry ingredients, stir until incorporated.
  7. Break raspberries in half and mix gently into the dough.
  8. Scoop scones onto prepared pan, spacing them 2 inches apart.
  9. Refrigerate scones for at least 15 minutes or up to an hour.
  10. Bake for 18-22 minutes or until light golden brown.
  11. For the glaze, whisk powdered sugar, milk, and lemon juice until smooth.
  12. Spoon glaze over scones, allowing excess to drip off.
  13. Let glaze set for 15 minutes before serving.

Notes

These scones are best enjoyed fresh but can be stored in an airtight container for up to two days. The fresh raspberries add a delightful tartness, balanced by the sweet glaze.