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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.
So delicious. I subbed King Arthur’s gluten-free flour and coconut sugar and ditched the glaze. Super yummy!
So happy to hear you enjoyed the recipe. Thank you so much for stopping by and leaving your feedback! Happy Baking!
-Jamie
I would suggest an egg wash prior to baking for the golden look
I’ve made these scones several times already and have been a huge hit! The first time I used raspberries that I had left on the counter and the dough got all gooey. I’ve learned, after that first try, to use frozen raspberries so it’ll hold its shape.
So happy to hear you enjoyed the scones, Jean! Thanks so much for stopping by and leaving your feedback!
-Jamie
I decided to make a batch for Mother’s Day. First try. I don’t do much baking. My wife was super impressed and the kids gobbled them up in a fraction of the time it took me to cobble them together. Great recipe thanks!
So happy to hear you enjoyed the scones, Greg! Thanks so much for stopping by and leaving your feedback!
-Jamie
Yummy and so easy !
Thanks so much for stopping by, Judy! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Used this recipe to make rasberry orange scones HUGE hit and 1 batch was instantly demolished upon the kids arrival from school!
So happy to hear you enjoyed the scones, Rachel! Thanks so much for stopping by and leaving your feedback!
-Jamie
how many scones does this recipe make
Hello! This recipe yields 8 scones. Hope this helps. Happy baking!
Jamie
Perfection!!!
I tumbled my rasperries in a tiny bit of flour and berry sugar prior to folding them in. It keeps them from going too wet.
Also in the glaze I put 2 tbsp of cream cheese just to give it that little kick of cream cheese.
Decadent! Thank you.
So happy to hear you enjoyed the scones, Mere! Thanks so much for stopping by and leaving your feedback!
-Jamie
This was an amazing recipe! I chose sour cream and did it exactly the way the directions call. They are so good! Thank you
So happy to hear you enjoyed the scones, Tina! Thanks so much for stopping by and leaving your feedback!
-Jamie
So amazing. Everyone that eats these when I make them says they are the best scones ever. I used plain greek yogurt with three drops of lemon essential oils since I couldn’t find lemon greek yogurt otherwise I made exactly as this recipe.
I also cut into about 2 dozen pieces one time and baked for a shorter time to make more bite sized scones for social gathering where there were no plates, just napkins. Worked great!
So happy to hear you enjoyed the scones, Sarah! Thanks so much for stopping by and leaving your feedback!
-Jamie