Easy Lemon Raspberry Scones are so easy to make! These Easy Lemon Raspberry Scones are crispy on the outside but tender and moist inside. Great to pair with coffee or tea.
I’ve been curious about making scones for a long time. This is my first attempt and I am very happy with the results. I adapted an old recipe from a vintage cookbook that I have. Yes, I love collecting vintage cookbooks!
These scones are the perfect dessert for busy days. Make them ahead of time and have them ready for breakfast or a quick snack.
The Flavors and Add-Ins
You can make them vegan, gluten-free, and sugar-free by simply replacing ingredients. See recipe notes for more details. Also, you can use your favorite add-ins like berries, chips, or nuts to make your scones just follow the base of this recipe. Although I can assure you that lemon and raspberry are the perfect combinations of flavors.
These literally melt in your mouth. I used fresh raspberries and they were a little bit runny but it made my scones more fluffy and moist. Use frozen but not thaw berries of fresh but make sure they are cold. Don’t be scare if they make the dough a little bit sticky and runny, they will bake perfectly if you follow the recipe closely.
Let’s talk about the ingredients for making scones. I recommend you to follow this recipe carefully in order to have great results.
It is important to keep scone dough as cold as possible to prevent over-spreading when scones are baking. If they spread they can loose the flaky, moisture and crumbly texture. Using cold ingredients is the key when making scones.
Flour – this recipe calls for 2 cups of all-purpose flour but you will need more to use on your work surface and your hands. Also, you can replace it using a gluten-free flour blend.
Butter – butter is responsible for the flakiness, flavor and crisp edges and the rising part on this recipe. It is important to use frozen grated butter.
Heavy Cream or Buttermilk – using thick liquids for best tasting scones. I made my own buttercream by adding the juice of a lemon to my heavy cream. For vegan scones use a vegan heavy cream, soy milk or coconut milk.
Sugar – feel free to replace the sugar for your favorite sweetener alternative like monk-fruit or splenda. I used 1/2 cup and it was enough for our taste. You can add a few more tablespoons or use less depending on your taste. Using brown sugar works well too. If using brown sugar add it to the wet ingredients and whisk to incorporate.
Baking Powder – I was impress by the amount of baking powder but make sure to add the exact amount. Baking powder adds lift and is another key ingredient.
Egg – adds flavor, lift and structure. It can be replace using 1 tablespoon of cornstarch.
Flavors – you can use the base of this recipe and add your favorite extract or add-ins.
- I recommend you to refrigerate the dough for a few hours before baking. This will prevent the scones to spread while baking. These scones stay fresh at room temperature for about two days.
- Freeze the baked and cooled scones inside a ziplock bag or airtight container, before adding the glaze. To thaw simply leave them over the counter for a few hours or overnight.
I hope you give my recipe a try and love it as much as we did! Let me know what you think! Leave a comment below. Also, don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
Easy Lemon Raspberry Scones
- 2 cups all-purpose flour *see notes
- 1/2 cup granulated sugar
- pinch salt
- 1 tbsp baking powder
- 1/2 cup unsalted butter, frozen and grated replace for vegan
- 1/2 cup heavy cream
- 1 fresh lemon squeezed
- 1 lemon zested
- 1 egg *see notes for vegan
- 1 tsp vanilla extract
- 1 tsp lemon extract optional
- 1/2 raspberries frozen or fresh
- Inside a large bowl mix dry ingredients and put the bowl inside the refrigerator while you prepare the wet mixture.
- Grate butter using a box grater. Add the grated butter to the flour mixture.
- Using a pastry cutter, two forks, or your fingers combine butter until the mixture comes together in pea-sized crumbs. Place inside the refrigerator while you mix the wet ingredients.
- Whisk heavy cream, lemon juice, lemon zest, eggs, and extracts. Drizzle over the flour mixture add raspberries, then fold the mixture until everything appears moistened.
- Flour your surface or the countertop, and pour the mixture onto the surface. Flour your hands and slightly work the dough into a ball as best as you can but do not overwork. The dough will be sticky, if the dough gets very sticky add a little bit of flour. If the dough gets too dry add a tablespoon of heavy cream.
- Press the dough into an 8 -inch disc and using a knife or a bench scraper cut 8 wedges. Place wedges on a baking tray lined up with parchment paper. Brush scones with the remaining heavy cream, sprinkle some sugar and refrigerate for 20 minutes.
- Preheat the oven to 400 degrees while scones are inside the refrigerator. Use an oven thermometer to make sure your oven is reaching the right temperature. Bake for about 18 to 25 minutes or until golden brown around the edges.
- Remove from the oven and cool for a few minutes before topping with your choice of glaze.
- For my glaze, I used 1/2 cup of raspberries coated with sugar. Then I drained the liquid and added powder sugar until I got my desired consistency.