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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.
I have tried several of her Scone recipes! I must say, that I have enjoyed amazing success with each and every scone! My husband, family & friends would agree! When I read about the the few who haven’t experienced the same success-please, take a minute and READ the directions to the letter! She has STRESSED many times over “DO NOT OVERWORK” the dough. If you just follow the directions, they will turn out beautifully! Do not add ONE TEASPOON MORE OF ANYTHING unless it states that! LOL! And, if you they still don’t turn out, then you need to check your oven temp. Also, the elevation where you live can have a huge impact on baking.
Jamie, please keep these wonderful and remarkable recipes coming! I am one of your biggest fans! Thank you! <3 :)
Sammi-
Thank you so much for the kind words. I am so happy to hear you’ve had such a great experience with the recipes here on My Baking Addiction. Seriously, your comment just made my day! :)
Happy Baking!
-Jamie
This is my second attempt at making scones and they turned out tasting very good but they never look as nice as the photos! The issue I always have is mixing in the berries, I didn’t fold them in until the dough was already sticking together because I thought it would get mushier if I added them in during the semi-dry stage since I still have to make it into a ball. However the berries still got all mashed up anyway and I had to keep adding flour to get the dough to stick together a bit. It was still pretty sticky and soggy when I transferred to the baking sheet and I baked longer than 17 minutes, almost 20-25 to get it golden brown. It didn’t turn out as nice looking as the photo but overall it is delicious and the glaze is awesome. I will def be making these again but I need to perfect the technique.
I’m so glad you enjoyed the scones, Jenn, and that they tasted good!
What a great recipe!! I am always nervous thst the scones with be dry and crumbly and these are the exact opposite!! I made two batches this morning. I used sour cream and added 2 TBSP of fresh lemon juice. I also used whole wheat flour. The second batch I substituted blueberries for the raspberries. Both were a total hit with my family.
I’m so happy to hear that, Moira!
Could I use sliced strawberries instead, do you think?
Hi, Sarah! I think sliced strawberries would be great. I hope you enjoy them!
This was a colossal waste of time and ingredients. I followed the recipe exactly and they were an impossible gooey mess so I had to add flour a bit at a time until I could at least do something with it. The whole lot is heading for the trash. I’ll never make it again. Raspberries are way to expensive and yummy to waste like this.
I’m so sorry, Star! Let me know if I can do anything else for you.
Is it okay to use frozen berries? Thanks!
Hi, Bal! I think the frozen berries will work just fine. I hope you enjoy them!
Can the recipe be doubled?
Hi, Amanda! The recipe can absolutely be doubled. I hope you enjoy it!
I just recently made these and they have wonderful flavor. However, mine were very dense and didn’t seem to poof up. Did I do something wrong?
Hi, Gina! I’m sorry the scones didn’t work out the way you wanted. Sometimes if the dough is overhandled before baking the scones won’t rise. Also, double check the baking powder measurement or the date on your baking powder. Let me know if I can help you more. I’m glad you enjoyed the flavor!
These were fabulous! They have a great taste and texture, I will definitely be making them again. Thank you!
So glad to hear you enjoyed the recipe, Danielle. Thanks so much for stopping back and leaving your feedback! Happy baking!
-Jamie
Hi!
I made these last night and they were DELICIOUS!!! Unfortunately, my golden retriever puppy jumped onto the counter and ate the last five. I am making them again tonight and I am very excited. Maybe this time I should hide them from the puppy!
Would recommend to a friend and I loved them!
Hi, Addie! I’m glad you and your puppy enjoyed them!