Ridiculously Easy Lemon Raspberry Scones
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.
- 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
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- 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)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
- Add heavy cream and vanilla extract. Stir just until a rough dough forms.
- Gently fold in raspberries, being careful not to crush them.
- Turn dough out onto a floured surface and gently shape into a 1-inch thick circle.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with cream and sprinkle with coarse sugar if desired.
- 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