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Ridiculously Easy Lemon Raspberry Scones
4.9 from 114 votes

Ridiculously Easy Lemon Raspberry Scones

These Lemon Raspberry Scones combine tart lemon zest and fresh raspberries into a tender, moist scone base made with heavy cream, butter, flour, and leavening agents. Finished with a smooth lemon glaze made from powdered sugar, milk, and lemon juice, they offer a balance of sweet and tangy flavors with a soft crumb. Ideal for breakfast or tea by their straightforward preparation and fresh fruit inclusions.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12
Calories: 282 kcal
Course: Breakfast, Snacks
Cuisine: French, American

Ingredients

For the scones:
  • 1 cup heavy cream
  • 8 tablespoons butter
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • lemon zest of 1 medium size
  • ½ cup raspberries fresh
For the glaze:
  • 2 cups powdered sugar
  • 3 tablespoon milk or half and half
  • 1 tablespoon lemon juice fresh

Instructions

For the scones:
    Cup of Yum
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
  2. Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  3. Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
  4. After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
  5. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
  6. Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
  7. Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
  8. Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
  9. Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
For the glaze:
  1. While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
  2. Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
  3. If you can wait, let scones sit for 15 minutes to let glaze set before serving.

Notes

  • Chill the heavy cream before mixing to help achieve optimal dough texture.
  • Use fresh raspberries to avoid excess moisture which can affect the scone structure.
  • Allow scones to cool before glazing for better glaze adherence.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 10g (50%) Trans Fat 1g (50%) Cholesterol 49mg (16%) Sodium 220mg (9%) Potassium 154mg (3%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 540IU (11%) Vitamin C 2mg (2%) Calcium 67mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 49mg 16%
Sodium 220mg 9%
Potassium 154mg 3%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 540IU 11%
Vitamin C 2mg 2%
Calcium 67mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.