Fresh Lemon Raspberry Scones

These zingy lemon berry scones turn basic ingredients into café-worthy goodies with tangy citrus notes and plump berries throughout. My house gets filled with the most amazing smell of lemon peel and buttery dough whenever I make these, taking me right back to my favorite seaside getaway.

I first came up with this when I was trying to copy my grandma's beloved tea scones. After lots of practice batches, these have become what I'm known for at family get-togethers, with everybody asking me how I make them.

Ingredients

• Lemon zest: Grated peel from two regular lemons packs the dough with bright flavor without making it wet
• Frozen butter: Shredded straight into the flour makes those airy pockets you need for perfect scone texture
• Lemon Greek yogurt: Brings tang and moisture while keeping everything soft
• Fresh raspberries: Add stunning red contrast and little bursts of juicy goodness in each bite
• Confectioners' sugar: Makes a silky topping that dries beautifully on the scones

Step-by-Step Instructions

Ready your oven and tray:

Heat your oven to 400°F and put parchment on a baking sheet. The paper stops sticking and makes cleanup super easy while helping them bake just right.

Make your lemon sugar:

Mix regular sugar with fresh lemon zest in a bowl, then rub it all together with your fingers. This key step gets the oils out of the zest, filling the sugar with amazing lemon flavor that goes all through the dough.

Blend the dry stuff:

Throw in flour, baking powder, and salt to your lemon sugar and stir until it's all mixed up. These give your scones structure and help them puff up nicely.

Add the butter:

Take frozen butter and grate it right into your flour mix using the big holes on a cheese grater. This trick spreads tiny cold butter bits all through the dough, making steam bubbles while baking that create flaky, soft scones. Mix it in with a fork until it looks like rough crumbs.

Mix wet stuff:

In another little bowl, beat together the lemon Greek yogurt, egg, and vanilla until smooth. The yogurt makes them moist and tangy, while the egg gives richness and structure.

Put the dough together:

Pour your wet mix into the flour mix and stir with a fork just until dough starts forming. Carefully fold in your fresh raspberries without overdoing it. Some berries might break, making pretty pink streaks through the dough.

Form and cut your scones:

Put the dough on a lightly floured counter and pat it into a 7inch circle about 3/4inch thick. With a sharp knife, cut the circle into 8 even triangles, like cutting a pizza. Put the triangles on your ready baking sheet, leaving about an inch between them.

Bake until done:

Bake in your hot oven for 15 to 17 minutes until they're golden on top and cooked through. Let them cool on the baking sheet for 10 minutes before adding glaze.

Pin it

I first made these scones for my sister's bridal shower. The bright pink raspberry swirls went perfectly with our party colors, and everyone was amazed when I told them I'd made them myself. Now my family asks for them at every gathering.

Tasty Companions

These tangy raspberry scones go great with tons of drinks and sides. Try them with a cup of Earl Grey for something classic, or an iced coffee when it's hot outside. For fancy brunches, serve them alongside mimosas and fresh fruit. The bright lemon taste works really well with rich spreads like clotted cream or mascarpone if you want to make them extra special.

Keeping Them Fresh

For the best flavor, keep cooled scones in an airtight box at room temp for up to 2 days. If you need them to last longer, stick them in the fridge for up to 5 days, though they'll start to get a bit dry. To freeze them after baking, wrap each one in plastic and put them in a freezer bag for up to 3 months. Let them thaw at room temp and warm them in a 300°F oven for 10 minutes to freshen them up. You can also freeze the raw cut triangles on a baking sheet, then move them to a freezer bag once they're solid. Bake them straight from frozen, just add 3-4 extra minutes to the baking time.

Easy Swaps

No fresh raspberries around? Frozen ones work great but don't thaw them first. Add them while still frozen to stop color bleeding. Blueberries, blackberries or cut-up strawberries make yummy options too. If you can't find lemon Greek yogurt, just use plain Greek yogurt with an extra spoonful of lemon zest, or try sour cream for a different kind of tang. For a non-dairy version, swap cold coconut oil for butter and coconut yogurt instead of Greek yogurt, though they'll turn out a bit different.

Pin it

These scones make a fantastic treat for any day and will wow your friends and family with their taste and looks.

Frequently Asked Questions

→ Can I swap out fresh berries for frozen ones?

Frozen raspberries are totally fine to use, but keep them frozen when adding to the mix. Expect a bit more juice and slight color streaks in the dough. Add an extra 1-2 minutes to the baking time, if needed.

→ Why do I need to grate frozen butter here?

By grating butter straight from the freezer, you get tiny pieces that spread out evenly. When baked, these create delicious flaky layers since the butter steams up in the heat.

→ Is it possible to prep these treats in advance?

Yes, you can make the dough ahead. Shape it into triangles, freeze them unbaked on a tray, then store in a freezer bag for up to three months. When ready to bake, pop straight into the oven and add 3-5 minutes to the usual bake time.

→ What can I use instead of lemon Greek yogurt?

Plain Greek yogurt or sour cream works just as well. Toss in an extra teaspoon of lemon zest to make up for the flavor. Regular yogurt's okay too, but the end result might be slightly less creamy.

→ How should I keep leftovers from drying out?

Let them cool completely, then put in an airtight container. They'll stay fresh at room temp for up to 2 days. For longer storage, refrigerate for five days or freeze unglazed scones for up to three months. Heat them in a 300°F oven for 5-10 minutes to liven them up again.

→ Can I turn this recipe into smaller versions?

Sure! Cut the dough into two smaller circles (about 5 inches each), then slice each into 8 wedges. You’ll get 16 mini scones. Lower bake time to 10-12 minutes and keep an eye on them to prevent overcooking.