Ridiculously Easy Lemon Raspberry Scones – A Brunch Must-Have!
Looking for a quick, delicious, and foolproof recipe that will make your kitchen smell like a bakery? These Lemon Raspberry Scones are light, flaky, bursting with fresh raspberry flavor, and kissed with the bright zest of lemon. Whether you’re preparing for a weekend brunch or simply want something sweet with your morning coffee, this is the recipe you’ll come back to again and again.
Why You’ll Love These Scones
- Super easy to make – no mixer required!
- Fresh & fruity flavor – lemon zest and raspberries are a dream team.
- Ready in 35 minutes – from start to finish!
- Perfect texture – golden on the outside, moist and soft on the inside.
- Freezer-friendly – make ahead and bake fresh when you need them.
Ingredients (Makes 12 Scones)
- 1 cup heavy cream (very cold)
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- ½ cup fresh raspberries
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. Chill the Cream
Place the cup of heavy cream in the freezer for about 10–15 minutes to get it extra cold. This helps create that flaky texture.
3. Melt the Butter
Melt the butter in the microwave, then allow it to cool for a few minutes at room temperature.
4. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
5. Combine Wet Ingredients
Pour the chilled heavy cream into the cooled melted butter. Stir gently until the mixture becomes slightly lumpy—this means it’s reacting perfectly.
6. Make the Dough
Add the cream and butter mixture to the dry ingredients and stir just until all the flour is incorporated. Don’t overmix—it’s okay if it looks a little rough.
7. Add the Raspberries
Gently break the raspberries in half and sprinkle them over the dough. Fold them in gently with a spatula or your hands. Be careful not to crush them too much.
8. Shape the Scones
Scoop the dough into mounds (about ¼ cup each) onto your prepared baking sheet. You can use an ice cream scoop for even portions. Chill the pan in the fridge for at least 15 minutes before baking.
9. Bake
Bake the scones in the preheated oven for 18–22 minutes, or until the tops are golden brown and the edges are slightly crisp.
10. Cool and Enjoy
Remove from the oven and let the scones cool on a wire rack for 5–10 minutes before serving. Enjoy warm or at room temperature.
Nutrition Info (Per Scone)
- Calories: 282
- Carbs: 30g
- Fat: 17g
- Protein: 3g
- Sugar: 9g
- Fiber: 1g
Tips for the Best Scones Ever
- Use cold cream and slightly cooled butter for the best texture.
- Don’t overmix the dough; it should look a little shaggy.
- Fresh raspberries work best, but you can also use frozen—just don’t thaw them first.
- Add a lemon glaze on top for extra sweetness: mix powdered sugar with a little lemon juice
- Serving Ideas
These scones are perfect with:
- A cup of hot tea or coffee
- Whipped cream or clotted cream
- A drizzle of honey or raspberry jam
Make-Ahead & Freezing
Want to save time? Freeze the unbaked dough mounds on a tray, then transfer to a freezer bag. Bake straight from frozen—just add 2–3 minutes to the baking time!
Tried this recipe? Let us know in the comments or tag your photos online—we’d love to see your scones! Amish Peanut Butter Cream Pie
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