Heavenly Lemon Raspberry Scones Recipe

I love cooking seasonally. I tried this recipe using lemon zest, fresh raspberries, and heavy cream which reminds me of my favorite Easy Raspberry Scones. The blend of butter, egg, and granulated sugar gives it a unique balance. A pinch of salt and baking powder add a truly delightful lift.

I’ve been playing around in my kitchen lately and created these Heavenly Lemon Raspberry Scones that are nothing short of a revelation. One day, I mixed together 2 cups all-purpose flour, 1/3 cup granulated sugar, and 1 tablespoon baking powder with 1/2 cup cold unsalted butter cut in small cubes, and I knew I was onto something great.

Then, I whisked in a large egg along with 1/2 cup heavy cream and a little extra for brushing on top. The scones really come alive with the zest of 1 lemon and 2 tablespoons of fresh lemon juice added to the mix.

Topped off with 1 cup of fresh raspberries, they hit the perfect balance between tangy and sweet without being overly sugary. I’ve made these as a fun twist on easy raspberry scones recipes and they turned out amazing whether for breakfast, dessert or just a mid-day treat.

Why I Like this Recipe

I love this recipe because it’s super easy to make and not too sweet. The lemon and raspberry combo gives it such a fresh flavor that really wakes up my taste buds. I also like how versatile it is – I can whip these scones up for breakfast or even as a quick snack. Plus the process of folding in the berries just makes them feel extra special and homemade. Lastly, I really enjoy that it doesnt take forever to make so its perfect when im in a hurry but still want something delicious.

Ingredients

• All-purpose flour delivers vital carbohydrates and gives the scones their sturdy structure.
• Granulated sugar adds a pleasant sweetness that balances the tangy lemon.
• Cold unsalted butter brings richness and moisture, helping create tender crumbs.
• Egg supplies protein and acts as a binder to improve texture in every bite.
• Heavy cream contributes fats for a smooth mouthfeel and a beautifully browned top.
• Lemon zest and juice lend a bright, tangy pop that cuts through the richness.
• Fresh raspberries offer natural tartness, antioxidants, and a hint of sweetness.
• Baking powder and salt work together to give the scones a light, airy texture.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg, lightly beaten
• 1/2 cup heavy cream (plus a little extra for brushing on top)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup fresh raspberries

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, sift together the 2 cups of all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

3. Add the 1/2 cup cold unsalted butter (cut into small cubes) to the bowl and use your fingers to work it into the flour until the mixture looks crumbly.

4. In a separate small bowl, whisk the large egg, 1/2 cup heavy cream, the zest of 1 lemon, and 2 tablespoons fresh lemon juice until well combined.

5. Pour the wet mixture into the dry ingredients and stir it just until the dough comes together; don’t overwork it or the scones can get tough.

6. Carefully fold in the 1 cup fresh raspberries, trying not to break them up too much.

7. Turn the dough out onto a lightly floured surface and gently shape it into a rough circle about 1 inch thick.

8. Cut the dough into 8 equal wedges and place them on the prepared baking sheet.

9. Brush the tops lightly with a little extra heavy cream to help them brown nicely.

10. Bake for 18 to 22 minutes until they’re golden and slightly firm, then let them cool on a rack before enjoying your heavenly treat.

Equipment Needed

1. Oven (preheat to 400°F)
2. Baking sheet (lined with parchment paper)
3. Parchment paper
4. A large mixing bowl (for the dry ingredients)
5. Sifter (or a fine mesh strainer for the flour mix)
6. A small bowl (to whisk together the egg, cream, lemon zest, and juice)
7. Whisk
8. A spatula or large spoon (for stirring the dough)
9. A lightly floured work surface (to shape the dough)
10. A knife or dough cutter (to slice the dough into wedges)
11. Cooling rack (for cooling the scones after baking)

FAQ

Heavenly Lemon Raspberry Scones Recipe Substitutions and Variations

• If you don’t have all-purpose flour, you could try using a mix of 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour. It gives a bit of nuttiness but keep in mind it’ll be a little denser.
• If you’re out of cold unsalted butter, you might use salted butter instead but cut back on the added salt. Some people also use margarine, but that can change the flavor a bit.
• No heavy cream? You can make a substitute by mixing 1/2 cup half-and-half with 2 tablespoons melted butter. It won’t be exactly the same, but it works in a pinch.
• If you don’t have an egg on hand, 1/4 cup unsweetened applesauce can be used as a replacement. This might add a slight fruity note, so it can work nicely with the lemon and raspberry flavors.
• For the lemon zest and juice, if you’re short on lemons, a bit of lime zest and juice can replace them. It gives a similar tangy kick even though it’s a different citrus twist.

Pro Tips

1. Make sure your butter stays really cold – straight from the fridge. This helps keep the dough crumbly so your scones get that light texture rather than feeling dense.
2. Be super gentle when stirring the wet and dry ingredients together. Overmixing can make them tough, so just mix until everything’s barely combined.
3. When you fold in the raspberries, do it slowly. You don’t want to mash them up too much, or you’ll end up with raspberry juice all over the dough.
4. Don’t overdo it with the heavy cream on top. A light brush is plenty to get a nice, even golden color without making the scones too heavy.