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+ servings
Raspberry Lemon Scones
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
These tender, moist Raspberry Lemon Scones are packed with raspberries and a hint of tangy lemon flavor! Perfect for your summer breakfast or brunch!
Course: Breakfast
Cuisine: Scottish
Servings: 8 scones
Calories: 333 kcal
Author: MaryAnn Dwyer
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1 tsp. freshly grated lemon zest
  • 1/2 cup heavy cream, cold, plus two tablespoons for brushing the tops
  • 1 large egg
  • 1 cup fresh raspberries, (I use Driscoll's raspberries)
  1. Preheat oven to 400 degrees.

  2. Line a large baking sheet with parchment paper. Set aside.
  3. Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together.
  4. Add the butter and lemon zest and mix on low speed until mixture resembles pea sized crumbs.

  5. Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump. Transfer dough to a lightly floured surface.

  6. Place raspberries on top of dough and carefully knead into dough. Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place tray in freezer for 15 minutes.

  7. Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Remove from oven and let cool on wire rack.

  8. Scones are best on the day they are made, but will keep in an airtight container for 1-2 days.
Nutrition Facts
Raspberry Lemon Scones
Amount Per Serving
Calories 333 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 74mg25%
Sodium 138mg6%
Potassium 262mg7%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 605IU12%
Vitamin C 4.7mg6%
Calcium 105mg11%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.