Zesty Lemon Raspberry Scones Recipe: A Bright Morning Treat

Summer mornings call for a delightful easy lemon raspberry scones recipe that bursts with bright, tangy flavors.

Soft, buttery pastries studded with juicy raspberries promise a delectable breakfast treat.

The zesty lemon adds a refreshing twist to these tender scones, making each bite a celebration of sunshine.

Crumbly and golden, these scones emerge from the oven with a tempting aroma that fills the kitchen.

A drizzle of sweet glaze completes these delicate pastries, creating a perfect balance of tart and sweet.

You’ll love how simple ingredients come together to create such an elegant morning indulgence.

Dive into this recipe and treat yourself to a slice of pure breakfast bliss.

Ideas to Customize Lemon Raspberry Scones

• Replace raspberries with blueberries, strawberries, or blackberries for a delightful flavor transformation that keeps your taste buds guessing.
• Fold in chopped almonds, pecans, or pistachios to introduce a satisfying texture and earthy undertone that complements the bright lemon notes.
• Enhance the citrus profile by incorporating orange or lime zest alongside lemon zest, creating a more complex and vibrant aromatic experience.
• Prepare scone dough up to 24 hours in advance, wrap tightly in plastic, and refrigerate. Remove 30 minutes before baking to ensure perfect texture and freshness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 18-22 minutes

Total Time: 35-40 minutes

Calories: 433 kcal

Servings: 9

What Goes in Lemon Raspberry Scones

• All-Purpose Flour: Provides structure and tender crumb, choose unbleached flour for best texture and flavor.
• Baking Powder, Baking Soda: Crucial leavening agents that help scones rise and become light, ensure they're fresh for maximum lift.
• Sugar: Adds sweetness and helps with golden brown color, opt for granulated white sugar for consistent results.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.
• Lemon Zest: Brings bright, citrusy notes and aromatic intensity, use fresh lemons for most vibrant flavor.

• Heavy Cream: Creates rich, tender texture and adds moisture, select high-fat content cream for luxurious results.
• Butter: Delivers rich flavor and flakiness, use unsalted butter to control salt levels and ensure freshness.

• Raspberries: Provides bursts of tartness and color, choose ripe, firm berries without soft spots.
• Powdered Sugar: Creates smooth, drizzling glaze, sift to prevent lumps.
• Milk or Half and Half: Adjusts glaze consistency and adds creaminess, whole milk works best.
• Lemon Juice: Adds tangy brightness to glaze, freshly squeezed yields most vibrant flavor.

Tools You’ll Need for Lemon Raspberry Scones

• Mixing Bowls: Medium-sized for dry and wet ingredients.
• Measuring Cups and Spoons: Essential for accurate ingredient measurements.
• Whisk: Perfect for combining dry ingredients and making glaze.
• Rubber Spatula: Great for mixing batter without overmixing.
• Microwave-Safe Bowl: For melting butter quickly and safely.
• Sheet Pans: Two needed for baking scones with proper spacing.
• Parchment Paper: Prevents sticking and ensures easy cleanup.
• Cookie Scooper or Large Spoon: Helps create uniform scone shapes.
• Wire Cooling Rack: Allows scones to cool evenly and prevents sogginess.
• Fork: Useful for stirring butter and cream mixture.

Baking Instructions for Lemon Raspberry Scones

• Chilly Preparation

Crank the oven to a toasty 400°F. Grab a baking sheet and line it with parchment paper. Stash heavy cream in the freezer for a quick chill.

• Butter Magic

Melt butter in the microwave until it’s completely liquid. Let it cool down while you gather other ingredients.

• Dry Ingredient Blend

Dump flour, baking powder, sugar, lemon zest, and salt into a mixing bowl. Give it a good whisk to combine everything.

• Creamy Mixture

Pull the chilled cream from the freezer and mix with melted butter. The mixture should look slightly lumpy.

• Dough Formation

Fold the creamy butter mixture into dry ingredients. The dough will be thick and slightly sticky. Don’t go crazy mixing.

• Berry Burst

Gently break raspberries and fold them into the dough. Try to distribute them evenly without smashing.

• Scone Shaping

Use a cookie scoop to drop mounds of dough onto the prepared baking sheet. Space them out generously.

• Chill Zone

Pop the scones in the refrigerator for 15-60 minutes. This helps them keep their shape while baking.

• Golden Transformation

Bake until the edges turn a lovely light golden color, about 18-22 minutes.

• Zesty Glaze

Whip up a quick glaze by mixing powdered sugar, milk, and lemon juice. Drizzle over warm scones and let it set for a few minutes before devouring.

How to Serve Lemon Raspberry Scones Warm

• Breakfast Companion Bliss: Pair these tangy lemon raspberry scones with a steaming cup of Earl Grey tea or freshly brewed coffee for a delightful morning experience.
• Dessert Transformation: Serve these scones as a light, sweet ending to your dinner party, accompanied by a small scoop of vanilla bean ice cream or fresh whipped cream.
• Weekend Brunch Centerpiece: Create a stunning brunch spread by arranging the scones on a beautiful platter with fresh berries, honey, and clotted cream, making them the star attraction of your weekend gathering.
• Picnic Perfect Treat: Pack these scones in a portable container for an outdoor adventure, adding a touch of elegance to your picnic basket with their vibrant colors and zesty flavor.

Best Storage Plan for Lemon Raspberry Scones

• Fresh Batch Strategy: Prepare scones in double batches and store half in the freezer for quick morning treats. Wrap individually in plastic wrap, then place in a freezer-safe container for easy grab-and-go options.
• Refrigeration Window: Store glazed scones in an airtight container at room temperature for 2-3 days. Keep them away from direct sunlight and heat sources to maintain their tender texture and crisp edges.
• Smart Freezing Technique: Unbaked scone dough can be frozen for up to 4 weeks. Place scooped dough mounds on a baking sheet, freeze until solid, then transfer to a sealed freezer bag. Bake directly from frozen state, adding 2-3 extra minutes to cooking time.
• Morning Prep Hack: Assemble scone dough the night before and refrigerate overnight. This allows flavors to develop and saves precious morning minutes during busy weekdays. Simply remove from refrigerator, let sit for 10 minutes, then bake as directed.

Fluffy Lemon Raspberry Scones

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• Total Time: 35-40 minutes
• Yield: 9 1x

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Description

Delightful lemon raspberry scones combine zesty citrus with sweet berries for a perfect breakfast treat. British-inspired pastries offer a quick, elegant solution for morning cravings you’ll savor with tea or coffee.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) all-purpose flour
• 1 cup (240 ml) heavy cream
• 8 tablespoons (½ cup or 113 g) butter
• ½ cup (75 g) fresh raspberries
• 6 tablespoons (75 g) sugar
• 1 tablespoon (15 ml) baking powder
• 1 lemon zest (from 1 medium lemon)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups (240 g) powdered sugar
• 3 tablespoons (45 ml) milk or half and half
• 1 tablespoon (15 ml) fresh lemon juice

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Instructions

1. Preparation: Chill heavy cream in the freezer for 10-15 minutes and preheat oven to 400°F with a parchment-lined baking sheet positioned in the middle.
2. Dry Ingredients: Whisk flour, baking powder, baking soda, sugar, lemon zest, and salt in a mixing bowl, ensuring thorough and even distribution.
3. Liquid Mixture: Melt butter and cool slightly, then remove chilled cream from freezer and combine, creating small butter clumps with a fork.
4. Dough Formation: Fold butter-cream mixture into dry ingredients using a rubber spatula, creating a thick dough without overmixing, then gently incorporate halved raspberries.
5. Portioning: Coat a cookie scoop with non-stick spray and strategically place dough mounds on the baking sheet, spacing them 2 inches apart and nestling additional raspberries into each portion.
6. Chilling: Refrigerate scone mounds for 15-60 minutes to help maintain their shape during baking.
7. Baking: Bake for 18-22 minutes until edges turn light golden brown, indicating perfect doneness.
8. Glaze Preparation: While scones bake, whisk powdered sugar, milk, and lemon juice to create a smooth, spoonable lemon glaze.
9. Finishing: Transfer baked scones to a wire cooling rack positioned over a sheet pan, drizzle generously with lemon glaze, and allow to set for 15 minutes before serving.

Notes

• Chill Cream Strategically: Freezing heavy cream for 10-15 minutes ensures a flakier, more tender scone texture by keeping butter cold and preventing premature melting.
• Prevent Raspberry Bruising: Halve raspberries gently and fold with minimal handling to maintain fruit integrity and prevent color bleeding into the dough.
• Control Scone Shape: Refrigerating scone mounds before baking helps maintain structured edges and prevents excessive spreading during the baking process.
• Glaze Application Technique: Drizzle lemon glaze over warm scones while on a wire rack with a catching surface to minimize kitchen mess and achieve an even, professional-looking finish.

• Prep Time: 15 minutes
• Cook Time: 18-22 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 9
• Calories: 433
• Sugar: 39 g
• Sodium: 230 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 66 mg