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Hey y’all! If you love the bright, zesty punch of lemon and the sweet-tart pop of fresh raspberries, you’re in for a real treat with these Lemon Raspberry Scones. They’re buttery, tender, and bursting with flavor—perfect for breakfast, brunch, or an afternoon pick-me-up. Whether you’re hosting a weekend get-together or just want a homemade treat with your coffee, these scones are sure to impress. Let’s get baking!

Why You’ll Love This Lemon Raspberry Scones Recipe

Bright citrus flavor from fresh lemon zest makes every bite refreshing.

Juicy raspberries add a sweet-tart taste and gorgeous color.
Perfectly tender and crumbly texture for a classic scone experience.
Quick and easy to make, ready in under 40 minutes from start to finish.

Versatile for breakfast, brunch, or snacking whenever you crave something special!

Ingredients for Lemon Raspberry Scones

2 cups (250g) all-purpose flour
1/3 cup (65g) granulated sugar

2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

6 tablespoons (85g) cold unsalted butter, cubed
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 cup (120ml) heavy cream, plus more for brushing

1 large egg
1 teaspoon pure vanilla extract
1 cup (120g) fresh raspberries

Optional: coarse sugar for sprinkling

How to Make Lemon Raspberry Scones: Step-by-Step Directions

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the lemon zest for that fragrant, citrusy aroma.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Step 4: Combine Wet Ingredients

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. Pour the wet mixture over the dry ingredients and gently stir just until the dough begins to come together (don’t overmix!).

Step 5: Add Raspberries

Gently fold in the fresh raspberries. Try to avoid smashing them to keep bright berry pockets in your scones.

Step 6: Shape and Cut the Scones

Turn the dough onto a lightly floured surface. Pat it into a 7-inch (18cm) disc about 1-inch thick. Cut into 8 wedges and carefully arrange them on your prepared baking sheet, spacing slightly apart.

Step 7: Bake the Scones

Brush the tops with a little extra cream and sprinkle with coarse sugar, if desired. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Enjoy!

Let your Lemon Raspberry Scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature!

Notes for Perfect Lemon Raspberry Scones

Use high-quality all-purpose flour for best texture.
Keep butter and cream cold for ultra-flaky, tender scones.
If using frozen raspberries, do not thaw before adding to the dough to prevent excess moisture.