Lemon Raspberry Scones

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: scones



  • 4 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon sea salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Zest of 1 lemon
  • 8 tablespoons unsalted butter, chilled and cut into small cubes.
  • 1 teaspoon lemon juice
  • 2 large eggs, beaten
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh raspberries

For the glaze

  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon milk


  1. Preheat oven to 375˚F. Prepare a baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
  3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
  4. In a small mixing bowl, whisk together the egg, lemon juice, cream and vanilla extract. Pour into the flour butter mixture and stir until just moistened.
  5. Add the raspberries and gently stir until just combined.
  6. Dust your kneading surface with extra flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
  7. Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared baking sheet.
  8. Bake in the oven for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes.
  9. While scones are baking, make the glaze: In a small bowl, whisk the powdered sugar, lemon juice and milk together until completely incorporated.
  10. Drizzle the cooled scones with lemon glaze and serve with a few fresh raspberries.