Bright, buttery, and bursting with tangy lemon and juicy raspberry, these flaky scones are like sunshine on a plate. Each bite starts with a tender crumb that yields to delicate layers of flaky goodness, while the zest of fresh lemon dances on your tongue, cutting through the richness of butter and cream. Sweet little raspberries peek through the golden pastry, delivering juicy pops of flavor that feel both fresh and indulgent. Whether you’re gathering friends for a leisurely weekend brunch or sneaking a pastry with your afternoon tea, these scones elevate every moment into a small celebration of simple ingredients done exceptionally well.
I first tested this recipe on a lazy Saturday morning, humming along to my favorite playlist while the oven warmed up. As the scent of citrus and baking butter curled around the kitchen, I poured myself a steaming cup of coffee and couldn’t help but feel giddy. The simplicity of combining pantry staples—flour, sugar, baking powder—with just the right ratio of cream and egg makes this an intermediate-level treat that’s surprisingly approachable. In about 20 minutes of prep time and 18–22 minutes in the oven (plus a brief 5-minute rest), you’ll have six to eight scones with roughly 180 calories each, perfect for breakfast, dessert, or a special snack. Trust me, once you’ve tasted that first warm wedge, you’ll be jotting down notes on napkins, eager to share them with neighbors, coworkers, and everyone you love.
KEY INGREDIENTS IN FLAKY LEMON RASPBERRY SCONES
Before diving into the dough, let’s talk about the heroes of our recipe. These ingredients come together to create scones that are at once rich, tender, and oh-so-flaky, with a bright twist from lemon and a sweet surprise from fresh berries.
- All-Purpose Flour
The backbone of our scones, all-purpose flour provides structure and a tender crumb. A light dusting on the work surface also helps shape the dough without sticking.
- Granulated Sugar
Adds subtle sweetness to balance the tart lemon and the richness of butter. It also helps with browning, giving those tops a pretty golden hue.
- Baking Powder
Our leavening agent extraordinaire, baking powder creates lift and airiness, ensuring each scone is perfectly light and fluffy.
- Salt
Just a pinch of salt heightens all the flavors, sharpening the citrus notes and offsetting the sweetness of raspberries.
- Lemon Zest
Freshly grated lemon zest infuses the dough with bright, aromatic citrus oils, giving each bite a lively, refreshing zing.
- Unsalted Butter
Chilled and cubed, this is the key to flaky layers—small pockets of cold butter steam in the oven, lifting and separating the dough into tender sheets.
- Heavy Cream
Rich cream makes the dough silky and moist. A little extra brushed on top helps develop a beautifully golden crust.
- Egg
Binds the dough together and contributes to that irresistible tender crumb. It also enriches color and flavor.
- Vanilla Extract
A splash of vanilla rounds out the bright lemon and sweet berries with a warm, fragrant depth.
- Fresh Raspberries
These jewel-like berries add bursts of sweet-tart flavor and vibrant color. Handle gently to keep them intact in the dough.
- Turbinado Sugar (Optional)
Sprinkle this coarse sugar on top before baking for a delightful crunch and extra sparkle.
HOW TO MAKE FLAKY LEMON RASPBERRY SCONES
Baking these scones is a joyful dance of combining dry and wet ingredients, then working gently to preserve flaky pockets of butter and juicy bits of raspberry. Follow each step carefully and handle the dough with love to achieve that tender, layered perfection.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup while creating a non-stick surface for your scones to rise freely.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. Stir in the lemon zest, coating each bit of flour with citrusy aroma.
3. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs—little pea-sized bits of butter are exactly what we want.
4. In a separate bowl, whisk the heavy cream, egg, and vanilla extract together until smooth and well combined, creating a rich, creamy mixture.
5. Pour the wet ingredients into the dry mixture and gently stir with a spatula until the dough just starts to come together. Be careful not to overmix—overworking will make the scones tough.
6. Carefully fold in the raspberries, using gentle strokes so you don’t squish them. You want those berries to remain plump pockets of flavor.
7. Turn the dough out onto a lightly floured surface and knead it a few times—just enough to bring it into a cohesive ball. Flatten into a disk about 1 inch thick.
8. Use a sharp knife or bench scraper to cut the disk into 8 equal wedges. Transfer each wedge to the prepared baking sheet, leaving about an inch between them for expansion.
9. Brush the tops with a little extra heavy cream and sprinkle with turbinado sugar, if using, for a sparkly, crunchy crust.
10. Bake for 18–22 minutes, rotating the sheet halfway if necessary, until the scones are golden brown and a toothpick inserted in the center comes out clean.
11. Allow the scones to cool on a wire rack for a few minutes before serving to lock in that flaky texture and let the flavors settle.
SERVING SUGGESTIONS FOR FLAKY LEMON RASPBERRY SCONES
These scones shine on their own, but a few thoughtful serving touches can transform them into an elegant treat or cozy indulgence. Whether you’re hosting a brunch spread or stealing a quiet moment for yourself, here are some ways to elevate the experience.
- Drizzle with lemon glaze made from powdered sugar and fresh lemon juice for an extra burst of zesty sweetness that enhances the citrus notes in every bite.
- Serve warm with a side of clotted cream or whipped mascarpone, letting guests dollop a spoonful of creamy richness on top for a decadent contrast.
- Pair with a pitcher of freshly brewed Earl Grey or green tea, whose floral and grassy undertones complement the berries and lemon perfectly.
- Create a fancy fruit plate alongside—think sliced kiwi, blackberries, and orange segments—to add color, freshness, and variety to your breakfast or dessert table.
HOW TO STORE FLAKY LEMON RASPBERRY SCONES
Keeping your scones fresh and flaky is all about proper storage and timing. Since these beauties are best on day one, follow these tips to retain moisture, maintain flakiness, and savor that delightful lemon-raspberry interplay.
- Store at room temperature in an airtight container lined with a paper towel. This absorbs any excess moisture and prevents sogginess. Consume within 2 days for peak freshness.
- For longer storage, freeze individually wrapped scones in plastic wrap, then place them in a freezer bag. Thaw at room temperature or warm in a 325°F oven for a few minutes when ready to enjoy.
- If you plan to reheat, wrap scones in foil and warm in a 350°F oven for 5–7 minutes. This helps reactivate the butter pockets and restores that flaky texture.
- Avoid refrigerating if possible, as cold air can dry them out. If refrigeration is unavoidable, wrap each scone tightly in plastic wrap, then place in an airtight container, and use within 24 hours.
CONCLUSION
After following this recipe from start to finish, you’ll find yourself with a batch of scones that are both rustic and refined—lightly sweet, richly buttery, and bursting with the bright flavors of lemon and raspberry. These scones are perfect for making memories over breakfast, elevating a simple afternoon coffee, or serving as a charming dessert at your next gathering. Because you’ve prepped in just 20 minutes and baked in under 25, you’ll have plenty of time to savor the process, share the kitchen with friends, and enjoy the anticipation of that first warm bite. Don’t forget: you can print out this article and tuck it into your recipe binder for easy reference, or save it on your favorite device to bring these scones out whenever you’re craving a taste of homemade sunshine. Scroll down to find our FAQ section for quick tips on troubleshooting and variations.
We’d love to hear how your scones turned out—did you try the lemon glaze or serve them with whipped mascarpone? Drop a comment below with your thoughts, questions, or any creative twists you added. Your feedback not only helps fellow home bakers but also inspires new recipe adventures in my own kitchen. If you need help with technique, timing, or simply want to share a scone selfie, leave a note and let’s chat. Happy baking!
Flaky Lemon Raspberry Scones
Description
Experience a delightful balance of tart and sweet in these flaky scones, filled with juicy raspberries and fragrant lemon zest, perfect for any time of day.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the lemon zest.
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Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
-
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
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Pour the wet ingredients into the dry mixture and gently stir until the dough just starts to come together. Be careful not to overmix.
-
Fold in the raspberries, being gentle so as not to squish them too much.
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Turn the dough out onto a lightly floured surface and knead it a few times until it can be formed into a ball. Flatten the ball into a disk about 1-inch thick.
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Cut the disk into 8 equal wedges and transfer them to the prepared baking sheet, leaving space between each scone.
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Brush the tops with a little extra heavy cream and sprinkle them with turbinado sugar if desired.
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Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
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Allow to cool on a wire rack for a few minutes before serving.
Note
- Make sure your butter is very cold; this will help create a flaky texture.
- If the dough becomes too sticky, sprinkle a little more flour to make it manageable.
- Scones are best enjoyed the day they're made, but they can be stored in an airtight container for up to 2 days.
- For an extra burst of lemon flavor, drizzle a simple lemon glaze over the top before serving.
- You can use frozen raspberries if fresh aren't available, but do not thaw them before adding to the dough.
