If you love bakery-style treats but crave simplicity in the kitchen, you’re in for a delightful surprise. These Ridiculously Easy Lemon Raspberry Scones are bursting with fresh, zesty flavor, balanced by juicy raspberries and a lusciously tangy-sweet glaze. Their tender, biscuit-like crumb, gorgeous color, and effortless preparation make them perfect for breakfast, brunch, or a cozy afternoon treat. The best part? You don’t have to be a seasoned baker to master this recipe—it’s foolproof, fast, and utterly irresistible.

Ridiculously Easy Lemon Raspberry Scones Recipe - Recipe Image

Ingredients You’ll Need

Scones have a reputation for being fussy, but the magic of this recipe is all in its straightforward ingredients. Each one plays a key role in shaping the taste, texture, and that cheerful pop of color we all love. Here’s what you’ll need for Ridiculously Easy Lemon Raspberry Scones—and why:

Heavy cream: Chilling it briefly makes your scones extra tender and helps create those lovely crumbly edges.
Butter: Melted and slightly cooled butter gives the dough richness without a lot of fuss—no pastry blender needed.
All-purpose flour: The backbone that brings structure and support to your scones.
Sugar: Adds just the right touch of sweetness to balance the tangy lemon and tart berries.
Baking powder: Ensures your scones puff up light and tall every single time.
Baking soda: Works with the acidic lemon juice and zest to make a tender, fluffy crumb.
Salt: Just a bit brings out all those bright flavors—don’t skip it!
Lemon zest: Infuses the dough with fragrant citrus oil, making every bite fresh and lively.
Fresh raspberries: Bursting and juicy, they dot your scones with tart, pretty color (and a soft bite in every piece).
Powdered sugar: For the silky smooth glaze that crowns each scone in sweetness.
Milk or half and half: Loosens the glaze just enough for that luscious drizzle—pick whichever you have on hand.
Fresh lemon juice: Makes the glaze punchy and bright, ensuring that classic lemon-raspberry combo can’t be missed.

How to Make Ridiculously Easy Lemon Raspberry Scones

Step 1: Chill the Cream

Begin by measuring one cup of heavy cream and placing it in the freezer while you prep the other ingredients. You want it extra cold—about 10 to 15 minutes does the trick and makes your dough ultra tender.

Step 2: Melt the Butter

Pop eight tablespoons of butter into a microwave-safe bowl, cover with a paper towel, and heat on high for one minute. If it’s not entirely melted, zap it in 10-second bursts until liquid. Let it cool a bit so it doesn’t scramble your cream later on.

Step 3: Mix the Dry Ingredients

In a medium mixing bowl, whisk together two cups of flour, one tablespoon baking powder, half a teaspoon each of baking soda and salt, six tablespoons sugar, and the zest of one lemon. This step ensures every scone is full of flavor—and evenly risen.

Step 4: Combine Cream and Butter

Once your cream is nice and chilled, pour it into the melted butter. Stir gently with a fork—the mixture should form lots of tiny butter globules. This curious step is the secret to the scones’ remarkable texture, so don’t skip it!

Step 5: Bring It All Together

Pour the butter and cream mixture into your dry ingredients. Stir with a rubber spatula until a thick, cookie-dough-like batter forms and pulls away from the bowl. Make sure no dry pockets of flour remain, but don’t overmix—tenderness is key for Ridiculously Easy Lemon Raspberry Scones.

Step 6: Add the Raspberries

Gently break each raspberry in half and sprinkle them over the top of the dough. Give the batter one or two ultra gentle stirs—just enough to distribute the berries, but not so much that they break down and turn everything pink.

Step 7: Scoop and Shape

Spray your cookie scoop or large spoon with nonstick spray, then scoop mounds of dough onto a parchment-lined sheet pan. Make sure to tuck a few raspberries into each scone if you can. Space them out (about two inches apart), since they’ll spread a bit as they bake.

Step 8: Chill the Dough

Pop the tray(s) into the refrigerator for at least 15 minutes and up to an hour. Chilling helps stabilize the dough, keeps those scones lofty, and prevents spreading. If fridge space is tight, you can chill all the dough on one pan, then move them before baking.

Step 9: Bake

Preheat your oven to 400 degrees Fahrenheit. Slide the tray into the middle rack and bake for 18 to 22 minutes or until the scones are lightly golden at the edges. Transfer them to a wire rack so they don’t overbake on the hot pan.

Step 10: Whisk the Glaze

While the scones are baking, make the glaze: whisk together two cups powdered sugar, three tablespoons milk (or half and half), and one tablespoon fresh lemon juice. You’re looking for a thick but spoonable glaze—adjust with a touch more liquid or powdered sugar if needed.

Step 11: Glaze and Let Set

With the scones still warm but not hot, spoon that glossy lemon glaze over the tops, letting it drip down the sides for full coverage. If you can stand the wait, let the glaze set for about 15 minutes before tucking in—it’s worth it!

How to Serve Ridiculously Easy Lemon Raspberry Scones

Garnishes

For a bakery-ready finish, sprinkle the scones with extra lemon zest, a dusting of powdered sugar, or a few stray raspberries. Their natural beauty is hard to beat, but these little touches make them truly irresistible.

Side Dishes

Complete your treat with a dollop of clotted cream, a swipe of softened butter, or a spoonful of lemon curd on the side. To round out a brunch spread, serve with fresh fruit, crisp bacon, or a mug of creamy coffee or herbal tea.

Creative Ways to Present

Try stacking a trio of mini scones on a tiered dessert stand for a tea party vibe, or wrap individual scones in parchment and tie with twine for a sweet edible gift. You can even cut the baked scones in half and fill with whipped cream and raspberries for a “scone sandwich” twist!

Make Ahead and Storage

Storing Leftovers

Once baked and glazed, place any leftover Ridiculously Easy Lemon Raspberry Scones in an airtight container at room temperature for up to two days. If you want to keep them tender longer, refrigerate them—just let them return to room temp before serving for the best texture.

Freezing

These scones freeze beautifully! Let them cool completely, then wrap individually and store in a freezer-safe bag or container for up to two months. For an even fresher taste, consider freezing unbaked scoops of dough and baking them straight from frozen (add a few extra minutes to the bake time).

Reheating

To revive that just-baked magic, warm scones in a 300 degree oven for 5 to 10 minutes or give them a quick zap in the microwave (10-15 seconds). If you want the glaze pristine, add it after reheating instead of before freezing.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well—just use them straight from the freezer and toss gently in the batter to avoid too much pink streaking. They might add a tiny bit more moisture, but the scones will still turn out delightfully tender.

Can I make smaller scones?

Definitely! Use a small scoop or heaping tablespoon to portion the dough for mini scones. Bake on two sheet pans and begin checking for doneness a few minutes earlier, as they’ll bake faster than large scones.

What’s the best way to zest a lemon?

For maximum flavor and fragrance, use a microplane or fine grater and only remove the thin yellow layer of skin—not the bitter white pith. Zest directly over your mixing bowl to catch all those wonderful citrus oils.

Is it possible to make these scones gluten-free?

Yes! Swap the all-purpose flour for a cup-for-cup gluten-free blend. You may find the dough slightly more delicate, so handle it gently, but the Ridiculously Easy Lemon Raspberry Scones will still be delicious.

Can I skip the glaze?

If you’re not a glaze fan, you can absolutely skip it or dust the cooled scones with powdered sugar instead. However, the lemon glaze pairs so beautifully with tart raspberries that it’s highly recommended for the true scone experience!

Final Thoughts

If you’ve been looking for a treat that combines fresh flavors with kitchen simplicity, there’s no reason to wait. Gather a handful of ingredients and join the club of scone-lovers who can’t get enough of Ridiculously Easy Lemon Raspberry Scones—your next favorite homemade bake!

Ridiculously Easy Lemon Raspberry Scones Recipe

★★★★★

5.1 from 25 reviews

Author: Mariam
Total Time: 40 minutes
Yield: 12 scones 1x
Diet: Vegetarian

Print Recipe

Description

These Ridiculously Easy Lemon Raspberry Scones are a delightful treat that combines the tartness of fresh raspberries with the zesty flavor of lemon. These scones are perfect for a leisurely breakfast or a lovely afternoon tea.

Instructions

Preheat the oven and prepare the cream: Preheat the oven to 400 degrees. Chill 1 cup of heavy cream in the freezer for 10-15 minutes.
Prepare the butter: Melt 8 tablespoons of butter in a microwave-safe bowl and set aside to cool.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, sugar, lemon zest, and salt.
Combine cream and butter: Combine chilled heavy cream with melted butter until small clumps form.
Combine wet and dry ingredients: Add the butter/cream mixture to the dry ingredients and stir until incorporated.
Add raspberries: Break raspberries in half and gently mix into the dough.
Shape and chill: Scoop the dough onto a prepared pan, ensuring raspberries are evenly distributed. Refrigerate for 15-60 minutes.
Bake: Bake for 18-22 minutes until golden brown.
Make the glaze: Mix powdered sugar, milk, and lemon juice until smooth.
Glaze the scones: Spoon glaze over the warm scones and let set for 15 minutes before serving.

Notes

For best results, handle the dough gently to avoid overmixing.
Ensure the raspberries are distributed evenly for a balanced flavor in each bite.
Adjust the glaze consistency by adding more powdered sugar or liquid as needed.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 18g
Sodium: 320mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Keywords: Lemon Raspberry Scones, Easy Scones Recipe, Breakfast Pastry, Afternoon Tea Treat