These buttery, tender scones are bursting with zesty lemon flavor and juicy raspberries. Baked until golden and finished with a tangy lemon glaze, they make the perfect breakfast or snack!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the optional glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
1. Preheat the oven to 400°F (200°C) and prepare your baking sheet
Why? Preheating ensures the oven is hot and ready to bake the scones evenly. Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
2. Mix the dry ingredients: flour, sugar, baking powder, and salt
Why? Combining these first ensures even distribution of the leavening agent (baking powder) and seasoning throughout the dough.
3. Cut in the cold butter until the mixture looks like coarse crumbs
What: Use a pastry cutter or your fingers to work the butter into the flour mixture.
Why? Keeping the butter cold and in small pieces creates flaky layers in the scones as the butter melts during baking, making them tender and light.
4. Whisk together the wet ingredients: heavy cream, egg, vanilla extract, and lemon zest
Why? Mixing these separately helps ensure they’re well combined before adding to the dry mix, which makes the dough easier to handle.
5. Pour the wet ingredients into the dry and mix until just combined. Gently fold in the raspberries
What: Stir until the dough holds together but isn’t overmixed.
Why? Overmixing can make the scones tough. Gently folding in raspberries keeps them whole so they stay juicy rather than turning into a mushy mess.
6. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges
Why? Forming the dough into a uniform thickness helps the scones bake evenly. Cutting into wedges gives classic scone shapes.
7. Place scones on the baking sheet and brush the tops with heavy cream
Why? Brushing cream creates a golden, glossy crust during baking.
8. Bake for 20-25 minutes until scones are lightly golden on top
Why? This time allows the scones to fully cook inside while developing a beautiful golden exterior.
9. (Optional) Prepare the lemon glaze by whisking powdered sugar, lemon juice, and zest until smooth
Why? The glaze adds extra lemony sweetness and a pretty finish to the scones.
10. Cool scones on a wire rack for a few minutes, then drizzle or brush the glaze over warm scones
Why? Cooling slightly helps the glaze set without melting away completely, while still warm enough to absorb some of the glaze flavor.
This approach explains what you are doing and why each step matters, making it easier to understand the process and get perfect, delicious lemon raspberry scones every time! Would you like me to help format this for a blog or printable recipe card?