Name: Ridiculously Easy Lemon Raspberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: For the scones:; All-purpose flour; Granulated sugar; Baking powder; Salt; Unsalted butter (cold, cubed); Fresh raspberries; Lemon zest; Heavy cream; Egg; Vanilla extract; For the glaze:; Powdered sugar; Fresh lemon juice; Lemon zest (optional)

These ridiculously easy lemon raspberry scones are bursting with bright citrus flavor and juicy raspberries, all wrapped up in a tender, buttery crumb. They’re light, slightly crisp on the edges, and come together in one bowl—no mixer or fancy techniques required. Whether I’m serving them for brunch or enjoying one with my afternoon coffee, they’re always a hit.

Ridiculously Easy Lemon Raspberry Scones

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and feels like something special. The tartness of the raspberries balances perfectly with the sweet lemon glaze, and the dough is easy to work with—no kneading or rolling. They bake up golden and fragrant, and I always get that perfect scone texture without any fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Unsalted butter (cold, cut into cubes)
Fresh raspberries
Lemon zest
Heavy cream
Egg
Vanilla extract

For the glaze:

Powdered sugar
Fresh lemon juice
Lemon zest (optional, for extra zing)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, salt, and lemon zest.
I cut in the cold butter using a pastry cutter or my fingertips until the mixture resembles coarse crumbs.
I gently fold in the raspberries.
In a small bowl, I whisk together the cream, egg, and vanilla. I pour the wet ingredients into the dry mixture and stir just until combined.
I turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick.
I cut it into 8 wedges and place them on the prepared baking sheet.
I brush the tops with a little extra cream and bake for 18–22 minutes, or until golden and set.
While they cool slightly, I whisk together the glaze ingredients and drizzle it over the warm scones.

Servings and Timing

This recipe makes 8 scones. It takes about 15 minutes to prep and 20 minutes to bake, so I can have them ready in under 40 minutes from start to finish.

Variations

I swap raspberries for blueberries, blackberries, or chopped strawberries depending on the season.
Adding a tablespoon of poppy seeds gives them a little crunch and visual flair.
I use orange zest and juice for a citrusy twist when I want to mix things up.
For a dairy-free version, I use plant-based butter and cream.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. They also freeze beautifully—I wrap them individually and thaw at room temperature or warm them in the oven at 300°F for 8–10 minutes to bring back that fresh-baked texture.

FAQs

Can I use frozen raspberries?

Yes! I use them straight from the freezer—no need to thaw. I just fold them in gently to avoid breaking them up too much.

How do I get flaky scones?

Using cold butter and handling the dough gently are key. I avoid overmixing and use a light touch when shaping.

Can I make the dough ahead?

Yes, I’ve made the dough, shaped the scones, and refrigerated them overnight. I just bake straight from the fridge the next day.

What if I don’t have heavy cream?

Half-and-half or full-fat milk can work in a pinch, but the texture may be a little less rich.

Can I skip the glaze?

Absolutely. The scones are delicious on their own, but the lemon glaze adds that extra zing that I love.

Conclusion

These ridiculously easy lemon raspberry scones are the perfect combination of bright, fresh flavor and soft, buttery texture. They’re quick to whip up, customizable, and guaranteed to impress with minimal effort. Whether I’m making them for brunch guests or just to enjoy with a quiet cup of tea, they’re always worth it.

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