Raspberry Lemon Scones have a light fresh lemon flavor and whole raspberries. They are loaded with flavors that I associate with spring. The best way to serve them is with a smear of clotted cream or lemon curd.
I love scones because they are so easy to make, and I usually have all the ingredients at home. You just need flour, butter, sugar, milk, an egg, baking powder, and salt plus any additional flavoring to make scones. Plus, the prep time is less than 10 minutes!
I have been making my vanilla scones ever since I learned about making scones in London. Since mastering that recipe I have been playing around with different flavors of scones.
Lemon and raspberry is one of my favorite flavor combinations. To me, the combo of raspberry and lemon just tastes like spring. And if we can’t be outside enjoying the spring weather, I might as well enjoy the season through baking. If you don’t love raspberries, or have a hard time finding them, you could use blueberries instead.
I like to use a biscuit cutter to slice the scones into circles. If you don’t have a biscuit cutter, you can simply form the scone dough into one or two large circles, and since slice them pizza style to create triangular scones.
If you want to add some sweetness to these scones, you can add a simple vanilla glaze (see my vanilla scone recipe for details). But I prefer to serve them with clotted cream and jam.
In England scones are served in the afternoon, but I love to have them for breakfast. They make such an easy grab and go breakfast. I have found that when I am working from home, it’s so helpful to meal prep breakfast on Sundays so that once the work week starts I am not fumbling around the kitchen making breakfast, instead I can just grab a scone and head to my desk. It’s a little change to my routine that helps me to be more productive.
Raspberry Lemon Scones
- 2 cups All Purpose Flour
- 2 ½ teaspoons Baking Powder
- a pinch of Sea Salt
- 4 tablespoons Cold Butter
- 3 tablespoons Granulated Sugar
- 1 Large Egg
- about ½ cup of Milk
- 1/2 cup fresh Raspberries
- 2 tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
Heat your oven to 425 degrees.
In a mixing bowl, whisk the flour, baking powder, and salt together. I recommend using a whisk because it will remove any clumps.
Next, take a cheese grater, and use it to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar and lemon zest.
Crack the egg into a one cup liquid measuring cup. Add the lemon juice. Add enough milk so that the mixture measure 200 ml (7 ounces). Whisk to combine.
Use a fork to gradually stir in about ¾ of the milk mixture into the flour mixture. You want the dough to be soft and just slightly sticky. You will have some of the milk mixture leftover, and you will need it later.
Gently fold in the raspberries.
Turn the dough out onto a floured surface and knead gently until the dough is evenly mixed. Use your hands to flatten the dough until it is ¾ of an inch thick. Use a biscuit cutter to form the scones, or form the dough into a circle and use a knife to slice them into triangles.
Arrange the scones on a parchment lined baking sheet, leaving 2 fingers space between each scone. Carefully brush the tops of the scones with the remaining milk mixture, making sure that none of the milk mixture runs down the sides of the scones.
Bake the scones for 9-12 minutes, until golden brown.
You can cut with a biscuit cutter or form the dough into a circle and then slice into triangles.
Want to try some more scone recipes? Here are my favorites: