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Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive!
Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.
Come on, Mother Nature it is MAY.
I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.
But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!
TART AND SWEET RASPBERRY SCONE RECIPE
When Elle was little, I loved introducing her to new flavor combinations through baked goods. I remember sharing these Lemon Raspberry Scones with her and introducing her to that perfect combination of tart lemon and sweet raspberries.
I love pairing raspberries with lemon. Raspberry Lemonade, Raspberry Lemon Streusel Muffins, and No-Bake Raspberry Lemon Cheesecake are some of my favorite ways to use fresh raspberries.
(Don’t have any lemons but still have fresh raspberries to use? Try raspberry almond cake instead!)
So of course using that combo in scones had to happen!
These scones are bursting with fresh raspberries and I added lemon in 3 different ways:
- Lemon zest in the scones
- Lemon-flavored Greek yogurt in the scones
- Lemon juice in the glaze
A lot of scone recipes use buttermilk, but since Greek yogurt makes a great buttermilk substitute, I like to use the opportunity to add extra lemon flavor by using the lemon Greek yogurt instead.
If you can’t find lemon Greek yogurt, you could use plain Greek yogurt or sour cream instead.
These scones are tender and perfect and definitely one of the best breakfasts you could dream up.
HOW TO MAKE LEMON RASPBERRY SCONES
If you’ve made my Orange Scones or my Cranberry Orange Bundt Cake, then you can probably guess the first step of this recipe.
That’s right, combining the lemon zest with the sugar! This step releases all of the oils in the lemon zest and really boosts the flavor and aroma of the zest in the scones.
Add in the rest of the dry ingredients, then grate in the frozen butter. Use a fork or pastry blender to work the butter into the flour until the mixture resembles a coarse meal.
Whisk together the yogurt, egg and vanilla, then use a fork to gently stir the wet ingredients into the flour and butter mixture. Once a dough starts to form, fold in the raspberries. It’s ok if the berries break up a bit!
Use your hands to gently bring the dough together into a ball, then press it into a 7-inch circle on a floured surface. Cut the dough into 8 triangles; move the triangles to a lined baking sheet to bake.
After the scones have baked, let them cool for 10 minutes, then whisk together the glaze. You can dip the top of the scones into the glaze or drizzle the glaze over the scones, whichever you like best!
CAN YOU FREEZE RASPBERRY SCONES?
Once you’ve made your scones and they have cooled completely, pop them in an airtight container in the fridge OR freezer.
That’s right, these Lemon Raspberry Scones freeze beautifully! They’ll keep for 3 days in the fridge or up to 2 months in the freezer.
That means you can enjoy a Lemon Raspberry Scone long after raspberry season is over, deep into the heat of summer.
Lemon Raspberry Scones
Ingredients
For the Scones
- ⅓ cup granulated sugar
- zest of two medium lemons
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter frozen
- ½ cup + 2 tablespoons lemon-flavored Greek Yogurt I recommend whole milk yogurt, or sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅔ cups fresh raspberries
For the Glaze
- 3 tablespoons unsalted butter melted
- 1 cup confectioners’ sugar sifted
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
- In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
- Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
- Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.
Notes
- Scones store well in an airtight container within the refrigerator for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
I had a question for you, if i wanted to make my scones everyday and i have already prepared the dough, would you refrigerate it or just leave it at room temperature?
Hello! I would refrigerate the dough. I’m not sure the scones would bake as well if you refrigerate them for a few days, though. Maybe bake the scones and freeze them? And then you could thaw them out daily and have them that way. I hope you enjoy them!
Just splendid!!!
Cheers now
I just made these the other day with some hand picked berries and they were delish! Dough was bit gooey and I couldn’t really pull them apart in my baking dish, but I didn’t want to add any flour since the last time I made some scones with more flour than it was stated in the recipe they turned out bit hard, but this one were just perfect no matter I had to cut them apart with knife :)
Billy-
I am so happy to hear you enjoyed the recipe. The dough is definitely a bit soft and sticky, but it always bakes up beautifully! Have a great day!
-Jamie
This recipe is incredible! I have never made scones before and these turned out better than I imagined. Definitely going to be making these again!
Ingrid-
I’m so glad that the recipe turned out well for you. Thanks for stopping by.
-Jamie
These scones look seriously addictive! :)
Teresa-
Thanks so much for visiting!
-Jamie
Can we increase the yoghurt or sour cream and replace the eggs?
Gauri-
You can try 1/4 cup yogurt or sour cream for each egg. I hope this helps.
-Jamie
Oh my Jamie, I swear I started drooling as soon as I saw these! And if Elle is a big fan, then they must be amazing! :)
Natalie-
Thanks so much! I hope you get the chance to try them. Thanks for visiting.
-Jamie
This sound delicious and the pictures make me wish I had a few in front of me right now. Can’t wait to try this recipe!
Andrea-
Thanks so much, I hope you do try them. I appreciate you visiting.
-Jamie
For the greek yogurt – is the the entire 1/2 C + 2 Tbsp lemon flavored? Or just the 2 Tbsp? Also, can you use plain greek yogurt and just add more lemon juice? Thanks! These look great!
Kelsey-
The measurement for the yogurt is 1/2 cup plus 2 tablespoons. If you are using plain yogurt, I would add about 1 to 2 teaspoons of lemon zest. I hope this helps.
-Jamie
I love scones too, however I can’t seem to find how to create the perfect texture – crisp on the outside and soft on the inside! I’ll have to practice with this recipe :). To keep them in the freezer, do you bake them first or freeze the dough?
Heather-
I would bake them first and then freeze them. I hope this helps.
-Jamie