Buttery Lemon Raspberry Scones
There’s a particular kind of joy that comes from pulling a tray of freshly baked scones from the oven. The warmth that fills the kitchen, the promise of a buttery, crumbly treat – it’s a ritual that instantly makes any day feel a little more special. For years, my go-to was a classic fruit scone, but that all changed one spring afternoon. I stumbled upon this combination of zingy lemon and sharp raspberry by accident, and it’s been a hit ever since, completely transforming our weekend baking routine.
These Lemon Raspberry Scones are something else entirely. They strike that beautiful balance between sweet and tart, with a wonderfully tender crumb that practically melts in your mouth. The secret is in the details: intensely fragrant lemon zest woven through the dough, little pockets of jammy raspberry that burst with flavour, and a simple lemon glaze that provides a final, sharp citrus kick. The texture is just right – light and fluffy, not at all dense or heavy like some scones can be.
They are the perfect bake for a slow Saturday morning, an elegant addition to an afternoon tea, or even a lovely homemade gift for a friend. We’ve made them for brunches and family get-togethers, and they always get compliments. They offer a bright, fresh taste that feels both comforting and a little bit sophisticated.
Recipe Overview
This recipe delivers incredibly light and buttery fruit scones packed with bright, zesty flavour. The dough comes together quickly, with frozen butter being the key to a flaky, tender texture. The sharp raspberries are folded in gently at the end to keep them mostly whole, creating jammy pockets as they bake. During testing, I found that using frozen raspberries stops them from bleeding into and discolouring the entire dough.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: Approximately 30 minutes
- Servings: 8 scones
- Difficulty: Easy
Why You’ll Love This Lemon Raspberry Scones Recipe
- Sublime Flavour and Texture: The rich, buttery scone is the ideal base for the sharp tang of fresh lemon zest and the sweet-tart bursts of raspberry. The final drizzle of lemon icing cuts through the richness beautifully.
- Ready in Under 30 Minutes: From gathering your ingredients to pulling a golden-brown batch from the oven, this whole process is wonderfully efficient and fits easily into a lazy weekend morning.
- A Truly Flexible Recipe: You can easily swap the raspberries for blueberries or even chopped strawberries. For a richer treat, try adding 75g of white chocolate chips to the dough along with the fruit. If you enjoy zesty bakes, you might also like these Lemon Crumb Bars.
- Ideal for a Special Breakfast: These scones work beautifully for a celebratory brunch, an afternoon tea spread, or whenever you want to make the morning feel a little more memorable.
- Family Tested and Approved: I make these regularly, and my whole family adores them. The kids particularly love helping drizzle the tangy glaze over the warm scones.
Ingredients You’ll Need
This recipe uses simple, high-quality pantry staples. For the best flavour, I always recommend using a good quality unsalted butter with a high fat content, as it makes a noticeable difference to the richness and texture of the final bake.
- For the Scones:
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp cream of tartar
- 50g caster sugar
- 1/2 tsp salt
- 85g unsalted butter, cold and cubed (or frozen)
- Zest of 2 large lemons
- 150g fresh or frozen raspberries
- 175ml buttermilk, cold
- 1 medium egg, beaten (for egg wash)
- For the Lemon Glaze:
- 100g icing sugar, sifted
- 2-3 tbsp fresh lemon juice
Marcus’s Tip: For the flakiest scones, I pop my cubed butter in the freezer for about 15 minutes before I start. Grating the frozen butter directly into the flour mixture is a brilliant trick for ensuring it stays cold and distributes evenly, creating incredible layers.
How to Make Lemon Raspberry Scones
The process for making these fruit scones is straightforward. The key is to work quickly and handle the dough as little as possible to ensure a light, tender result. This prevents the gluten from overdeveloping, which can lead to tough scones.
- Prepare Your Oven and Tray: Preheat your oven to 220°C (200°C fan). Line a large baking tray with baking parchment.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, bicarbonate of soda, cream of tartar, caster sugar, and salt. This helps to aerate the flour.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few larger, pea-sized pieces of butter remaining. This is a crucial step known as the rubbing in method, which creates a light texture.
- Add Flavourings: Stir the lemon zest through the flour and butter mixture. Gently fold in the raspberries, being careful not to break them up too much. If using frozen raspberries, add them straight from the freezer.
- Form the Dough: Make a well in the centre of your mixture and pour in the cold buttermilk. Use a palette knife or a fork to bring everything together into a soft, slightly shaggy dough. Don’t overmix! What works best for me is to stop as soon as it just comes together.
- Shape and Cut: Tip the dough out onto a lightly floured surface. Gently bring it together with your hands and lightly knead just 2-3 times to make it smooth. Pat the dough out into a circle about 4cm thick. Use a large, sharp knife to cut the circle into 8 equal wedges.
- Prepare for Baking: Carefully place the wedges onto your prepared baking tray, leaving a little space between them. Brush the tops with the beaten egg, which will give them a lovely golden-brown finish.
- Bake to Perfection: Bake for 12-15 minutes, or until the scones are well-risen and a beautiful golden brown on top. Transfer them to a wire rack to cool completely.
- Make the Glaze: While the scones are cooling, make the glaze. In a small bowl, whisk the sifted icing sugar with 2 tablespoons of lemon juice until you have a smooth, drizzly consistency. Add a little more lemon juice if it’s too thick.
- Garnish and Serve: Once the scones are completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before serving.
Tips From My Kitchen
- Temperature is Everything: Your butter, buttermilk, and even your mixing bowl should be as cold as possible. Cold ingredients prevent the butter from melting into the flour, which is what creates those desirable flaky layers as the butter melts in the hot oven.
- The Secret to a Good Rise: I learned that patting the dough out to a generous thickness (at least 4cm) is vital for achieving a good rise. Don’t be tempted to roll it too thin, or you’ll end up with flat, biscuit-like scones.
- Make-Ahead Method: You can prepare the scones right up to the point of baking. Place the unbaked, cut scones on a tray and freeze until solid. Then, transfer them to a freezer bag. You can bake them straight from frozen, just add an extra 5-7 minutes to the cooking time.
- Storage Instructions: These scones are best enjoyed on the day they are made. However, you can store any leftovers in an airtight container at room temperature for up to 2 days. You can refresh them by warming them in the oven for a few minutes.
Equipment You’ll Need
- Large baking tray
- Baking parchment
- Large mixing bowl
- Whisk
- Sharp knife or bench scraper
- Pastry brush
- Wire cooling rack
Delicious Variations to Try
While the lemon and raspberry combination is fantastic, this scone recipe is a great base for other flavours. Here are a few ideas we’ve tried and loved:
- White Chocolate and Raspberry: Add 75g of white chocolate chips to the dough along with the raspberries for a sweeter, more decadent scone.
- Lemon and Blueberry: Simply swap the raspberries for an equal amount of fresh or frozen blueberries. A classic and delicious alternative.
- Orange and Cranberry: For a more autumnal feel, use the zest of one large orange and 100g of dried cranberries instead of the lemon and raspberries. A pinch of cinnamon would also be a lovely addition. If you love baking for breakfast, these Maple Pecan Sticky Buns are another fantastic option.
What to Serve With Lemon Raspberry Scones
These scones are truly delightful on their own, but they are elevated to another level with the right accompaniments. They are the star of any afternoon tea or special breakfast.
- Clotted Cream: The quintessential scone pairing. Its thick, creamy texture and rich flavour provide a wonderful contrast to the tartness of the fruit and lemon.
- Lemon Curd: Double down on the citrus! A dollop of good-quality lemon curd enhances the zesty notes in the scones and glaze.
– A Pot of Tea: A classic cup of Earl Grey or English Breakfast tea works beautifully, as the robust flavour complements the buttery bake without overpowering it.
Frequently Asked Questions
Lemon Raspberry Scones
Ingredients
Method
- Prepare Your Oven and Tray: Preheat your oven to 220°C (200°C fan). Line a large baking tray with baking parchment.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, bicarbonate of soda, cream of tartar, caster sugar, and salt. This helps to aerate the flour.
- Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with a few larger, pea-sized pieces of butter remaining. This is a crucial step known as the rubbing in method, which creates a light texture.
- Add Flavourings: Stir the lemon zest through the flour and butter mixture. Gently fold in the raspberries, being careful not to break them up too much. If using frozen raspberries, add them straight from the freezer.
- Form the Dough: Make a well in the centre of your mixture and pour in the cold buttermilk. Use a palette knife or a fork to bring everything together into a soft, slightly shaggy dough. Don't overmix! What works best for me is to stop as soon as it just comes together.
- Shape and Cut: Tip the dough out onto a lightly floured surface. Gently bring it together with your hands and lightly knead just 2-3 times to make it smooth. Pat the dough out into a circle about 4cm thick. Use a large, sharp knife to cut the circle into 8 equal wedges.
- Prepare for Baking: Carefully place the wedges onto your prepared baking tray, leaving a little space between them. Brush the tops with the beaten egg, which will give them a lovely golden-brown finish.
- Bake to Perfection: Bake for 12-15 minutes, or until the scones are well-risen and a beautiful golden brown on top. Transfer them to a wire rack to cool completely.
- Make the Glaze: While the scones are cooling, make the glaze. In a small bowl, whisk the sifted icing sugar with 2 tablespoons of lemon juice until you have a smooth, drizzly consistency. Add a little more lemon juice if it's too thick.
- Garnish and Serve: Once the scones are completely cool, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before serving.
Notes
I really hope you give this Lemon Raspberry Scones recipe a try. They bring such a bright and cheerful flavour to the table and have become a non-negotiable part of our weekend routine. If you’re looking for another great weekend morning treat, these Easy Sheet Pan Pancakes are also a huge hit in my house. Let me know how your scones turn out in the comments below – I’d love to hear from you!
– Marcus
