Is there anything more satisfying than biting into a buttery, tender scone that’s bursting with juicy raspberries and zesty lemon flavor? These Ridiculously Easy Lemon Raspberry Scones are just that—ridiculously easy and ridiculously good. No special equipment, no fussy techniques, and no waiting around. Just mix, shape, bake, and enjoy!

Perfect for slow mornings, quick brunches, or impressing guests with minimal effort, these scones deliver bakery-quality results with simple ingredients and big flavor. Think crisp golden edges, fluffy interiors, and pockets of sweet-tart raspberries in every bite. Bonus: your kitchen is going to smell amazing.

Why You’ll Love Lemon Raspberry Scones

Besides the fact that they come together in a flash, here’s why these scones are about to become your go-to:

Crazy Easy: No chilling, no food processor—just a bowl, a whisk, and your hands.

Bright and Fresh: The lemon zest gives these scones a citrusy lift that pairs beautifully with juicy raspberries.

Perfect Texture: Crisp on the outside, tender and fluffy on the inside.

Crowd-Pleaser: Serve them at brunch, tea time, or as a sweet snack—and watch them disappear.

Customizable: Swap in blueberries, blackberries, or even chocolate chips if you’re feeling adventurous.

Ingredients in Lemon Raspberry Scones

Here’s what makes the magic happen:

All-Purpose Flour

The base of your scones—sturdy, simple, and reliable.

Sugar

Just enough sweetness to balance the tartness of the lemon and berries.

Baking Powder + Salt

For lift and flavor.

Lemon Zest

Freshly grated zest infuses the dough with citrusy brightness.

Heavy Cream

No butter needed! The cream makes the scones rich, moist, and so easy to bring together.

Vanilla Extract

A warm flavor note that complements the lemon beautifully.

Fresh Raspberries

They melt slightly into the dough while baking, creating juicy bursts of flavor.

(Note: the full ingredients list with measurements is in the recipe card below.)

Instructions

Here’s how to whip up these scones with ease:

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.

Step 3: Add the Wet Ingredients

Pour in the heavy cream and vanilla extract. Stir gently until the dough starts to come together.

Step 4: Fold in the Raspberries

Carefully fold in the raspberries. Don’t overmix—they’ll break a bit, but that’s okay!

Step 5: Shape the Dough

Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into 8 wedges.

Step 6: Bake

Place the wedges on your prepared baking sheet. Brush the tops with cream and sprinkle with a little sugar if desired. Bake for 18–22 minutes or until golden and puffed.

Step 7: Cool & Glaze (Optional)

Let them cool slightly. Drizzle with a quick lemon glaze made from powdered sugar and lemon juice if you want extra zing.

Nutrition Facts:

Servings: 8
Calories per scone: ~280
(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Lemon Raspberry Scones

These scones are a treat on their own, but here’s how to elevate them:

• Serve warm with clotted cream, butter, or lemon curd.
• Pair with a hot cup of tea or iced coffee for a perfect afternoon break.
• Include them on a brunch board with fresh fruit, muffins, and jam.
• Reheat gently in the oven or microwave for next-day freshness.
• Serve with whipped cream and extra berries for a more decadent dessert vibe.

Additional Tips

Get the most out of your scone experience with these little tips:

• Use cold cream to help the dough stay light and flaky.
• Don’t overmix—stir until just combined.
• Fresh raspberries work best, but frozen (unthawed) can be used in a pinch.
• Add a lemon glaze for extra sparkle: mix 1/2 cup powdered sugar with 1–2 tbsp lemon juice.
• Use a bench scraper or floured knife for clean cuts.
• Space the scones apart so they don’t touch when baking—they’ll rise better.
• Store leftovers in an airtight container at room temp for up to 2 days.
• Freeze unbaked wedges and bake from frozen—just add a few extra minutes to the time.

FAQ’s

1 Can I use frozen raspberries?
Yes—use them straight from the freezer and fold them in gently to avoid too much bleeding.

2 Do I have to use heavy cream?
Heavy cream gives the best texture, but you can try full-fat coconut milk for a dairy-free option.

3 Can I make them ahead?
Absolutely! Shape the scones and freeze them unbaked. Bake straight from the freezer when ready.

4 How do I keep the scones from spreading?
Make sure your dough isn’t too warm. You can chill the cut scones for 10 minutes before baking.

5 Why no butter in this recipe?
The heavy cream replaces the need for butter—less mess, all the flavor.

6 Can I double the recipe?
Totally. Just bake in two batches or use two baking sheets.

7 What’s the best way to zest a lemon?
Use a microplane for fine, fragrant zest without the bitter white pith.

8 Are these scones sweet?
They’re lightly sweet—perfect for breakfast or with tea. Add glaze if you want more sweetness.

9 Can I use other berries?
Yes! Blueberries, blackberries, or even chopped strawberries all work well.

10 How do I store leftovers?
Keep them in an airtight container for 1–2 days, or freeze and reheat when needed.

CONCLUSION

These Ridiculously Easy Lemon Raspberry Scones are the kind of recipe that makes you look like a baking genius—with almost zero effort. Bright, buttery, and bursting with berries, they’re perfect for any occasion (or no occasion at all). Whip up a batch and let the sunshiney flavors do their thing—you deserve it

Ridiculously Easy Lemon Raspberry Scones

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Ridiculously Easy Lemon Raspberry Scones are soft, buttery, and bursting with fresh raspberries and zesty lemon flavor—perfect for breakfast, brunch, or a sweet afternoon treat.

• Author: Grace Sullivan
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1/3 cup (65g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon
• 1 cup (240ml) heavy cream, plus more for brushing
• 1 tsp vanilla extract
• 1 cup (125g) fresh raspberries
• 2 tbsp coarse sugar (optional, for topping)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
3. Add heavy cream and vanilla extract. Stir just until a rough dough forms.
4. Gently fold in raspberries, being careful not to crush them.
5. Turn dough out onto a floured surface and gently shape into a 1-inch thick circle.
6. Cut into 8 wedges and place on the prepared baking sheet.
7. Brush tops with cream and sprinkle with coarse sugar if desired.
8. Bake for 15–18 minutes or until golden brown. Let cool slightly before serving.

Notes

• Use frozen raspberries if fresh are not available—do not thaw before using.
• Do not overmix the dough to keep scones tender.
• Serve with clotted cream or lemon glaze for extra indulgence.

Nutrition

• Serving Size: 1 scone
• Calories: 260
• Sugar: 9g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg