Lemon Raspberry Scones are truly perfect any time of the year. You can use frozen berries in the winter and fresh in the spring and summer. They are full of sweet berries and all balanced with tart lemon zest and juice. It’s then finished off with a poppyseed glaze!
These scones are some of my friends favorites along with my Oatmeal Chocolate Chip Cookies. My Chicken Taquitos are also on frequent menu rotations and are super popular with their husbands! I personally like to serve it along side this Easy Guacamole that all the kids seem to enjoy as well.
Lemon Poppyseed
If you’ve never had a scone, you truly are missing out. It’s kind of a cross between a biscuit and a sweet bread. Maybe you have ordered one from a coffee shop or bakery, but there is nothing better than making them yourself.
Lemons and poppyseeds are such a classic combination, but when you add raspberries, it definitely elevates this recipe.
For years now, I have been making Berry Scones because my husband loves them. Truth be told, so do I. It wasn’t until recently that I even thought to mix up the highlight ingredients. I bought some raspberries that were on sale and I forgot them in the fridge. They got stuck behind some leftovers.
Anyone else do that?
Raspberries really don’t last long and there weren’t looking too great. Not terribly appetizing to just eat straight out of the carton. It’s then that I thought to use them in my scones and add some lemon for zing. It was such a perfect combination!
They have now become the new favorite version and I’m happy to finally be sharing them with you!
How To Make Scones
- Mix all dry ingredients in a mixer.
- Add in butter and mix on low until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.
- While the mixer is on low, slowly pour in milk mixture.
- Mix briefly to combine. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle raspberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half again and roll out to about 1″ thick circle.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes.
Looking for other fantastic recipes? Give these a try.
- Raspberry Butter
- Easy Fruit Salad
- Instant Pot BBQ Chicken Sliders
- Chocolate Chip Skillet Cookie
- Bakery Style Peanut Butter Cookies
- Strawberry Shortcake Cupcakes by Life In The Lofthouse
Lemon Raspberry Scones Recipe
Lemon Raspberry Scones
Ingredients
FOR SCONES
- 4 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 1/2 Sticks Cold Butter Cut Into Small Slices
- 3/4 Cups Buttermilk
- 3/4 Cup Heavy Cream
- 1 Large Egg
- 12 oz Fresh Raspberries or 1 1/2 cups Frozen Berries
- 1 TBSP Lemon Zest About 2 Lemons
FOR GLAZE
- 1 1/2 Cups Powdered Sugar
- 2 TBSP Lemon Juice
- 1 tsp Poppyseeds
Instructions
FOR SCONES
- Mix all dry ingredients in a mixer.
- Add in butter and mix on low until small pea size clumps form.
- In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.
- While the mixer is on low, slowly pour in milk mixture.
- Mix briefly to combine. Do not over mix.
- Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
- Sprinkle raspberries over half the dough and fold it in half.
- Roll out into a circle about 6 inches wide.
- Fold dough in half again and roll out to about 1″ thick circle.
- Using a knife or pizza cutter, cut dough into 8 wedges.
- Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown.
- Cool 5 minutes.
FOR GLAZE
- In a small bowl mix together powdered sugar and lemon juice.
- Drizzle half over warm scones and let them cool for 10 more minutes.
- Drizzle remaining glaze over the top and serve.
Nutrition
Originally posted March 2020 and updated April 2024.
