If you’ve ever wished for a bakery-quality treat without the fuss, these Ridiculously Easy Lemon Raspberry Scones are about to become your new obsession. Bursting with bright lemon zest and juicy raspberries, each scone is tender, melt-in-your-mouth perfection, all wrapped up in a sweet, tangy glaze. The best part? This recipe delivers maximum flavor and gorgeous good looks with minimal hassle, even if you’ve never made scones before. Prepare to impress everyone (including yourself) with these irresistible little beauties!

Ridiculously Easy Lemon Raspberry Scones Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and fresh ingredients, you might already have everything you need for Ridiculously Easy Lemon Raspberry Scones. Every component has a purpose: flavor, texture, and that pop of color that makes these scones so cheerful and inviting.

Heavy Cream: Chilling it is key—this is what creates a luxuriously tender crumb without fancy techniques.
Butter: Melted and cooled, butter packs in rich flavor and adds those signature scone layers with zero elbow grease.
All Purpose Flour: Classic and dependable, it gives structure and a soft bite that’s far from tough.
Sugar: Just enough to sweeten every bite and balance the zesty lemon.
Baking Powder: Your main leavening agent for sky-high, fluffy scones.
Baking Soda: Works alongside the baking powder to keep things perfectly light.
Salt: A small amount brings out all the flavors and keeps things from being one-note sweet.
Lemon Zest: Freshly grated for the ultimate burst of lemon punch—don’t skip this!
Fresh Raspberries: Break them in half for even distribution and precious bright-pink pockets of goodness.
Powdered Sugar: The silky foundation for the shiny lemon glaze.
Milk or Half and Half: Blends with the sugar and lemon for a creamy, pourable glaze.
Fresh Lemon Juice: Intensifies that tart-sweet contrast in the final drizzle.

How to Make Ridiculously Easy Lemon Raspberry Scones

Step 1: Chill the Cream

Before you dive in, measure out one cup of heavy cream and pop it in the freezer for about 10 to 15 minutes. This extra-chilled cream is your secret weapon for a scone that’s not just easy, but supremely tender and fluffy.

Step 2: Prepare the Butter

Melt the butter by microwaving it, covered with a paper towel, for about a minute. If it needs a bit more time, keep zapping in 10-second bursts until fully melted. Let it cool slightly while you get everything else ready. This makes mixing a total breeze.

Step 3: Whisk the Dry Ingredients

In a medium mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and that glorious lemon zest. Give them a good whisk so everything is evenly distributed and ready for scone magic.

Step 4: Combine Cream and Butter

Take your expertly chilled cream from the freezer and gently stir it together with the melted butter. Don’t worry when little butter clumps appear; that’s what you want! These tiny bits will help create the iconic flaky texture unique to Ridiculously Easy Lemon Raspberry Scones.

Step 5: Bring the Dough Together

Add your cream and butter mixture to the dry ingredients, stirring with a spatula until everything just comes together. Your batter will be thick—almost like cookie dough. Don’t overwork it; a light hand keeps your scones perfectly soft inside.

Step 6: Add the Raspberries

Gently break the fresh raspberries in half and scatter them over the batter. With just one or two gentle stirs, fold them in. Too much mixing will smear the berries, so a light touch gives you pretty pink pockets and preserves the fruit’s integrity.

Step 7: Scoop and Shape

Spritz a cookie scoop or large spoon with non-stick spray and scoop the dough onto your parchment-lined baking sheet in generous mounds. Aim for a bit of raspberry in every scoop! Make sure they’re at least two inches apart—these scones need a little room to grow.

Step 8: Chill the Dough

Slide the trays into the fridge and chill the scooped scones for at least 15 minutes (or up to an hour). This helps prevent spreading and ensures even baking. If space is tight, chill them all on one tray, then separate before baking.

Step 9: Time to Bake

Bake the scones in a 400-degree oven on the middle rack for 18 to 22 minutes until lightly golden. Transfer to a wire rack so they cool a bit while you whip up that dreamy glaze.

Step 10: Make the Glaze

Whisk together powdered sugar, milk or half and half, and fresh lemon juice in a bowl until smooth and thick but still pourable. Adjust with extra sugar or a splash more cream if needed—go for a consistency that will beautifully coat your scones.

Step 11: Glaze to Finish

With a tray or foil beneath your cooling rack, spoon the lemon glaze generously over the warm scones, letting any drips fall away. For the best results (and neat fingers), let the glaze set for about 15 minutes before devouring.

How to Serve Ridiculously Easy Lemon Raspberry Scones

Garnishes

A flourish of extra lemon zest, a few scattered fresh raspberries, or even a sprinkle of coarse sugar on top will make your Ridiculously Easy Lemon Raspberry Scones stand out like bakery masterpieces. The color and tang from fresh garnishes only enhance their already gorgeous vibe.

Side Dishes

Pair these scones with a dollop of clotted cream or whipped crème fraîche for an extra touch of luxury. A steaming cup of Earl Grey or a fruity iced tea rounds out a perfect brunch or afternoon treat, balancing the citrus and berry flavors.

Creative Ways to Present

Try slicing each scone open and spreading with extra jam or lemon curd, or arrange them on a tiered platter for a festive breakfast buffet. For special occasions, stack them into a scone “cake” with extra raspberries and a dusting of powdered sugar—Ridiculously Easy Lemon Raspberry Scones always look stunning, no matter how you showcase them.

Make Ahead and Storage

Storing Leftovers

Keep any leftover scones in an airtight container at room temperature for up to two days. If you live somewhere humid, you might notice the glaze softening a bit, but the flavor stays delightful!

Freezing

For long-term storage, freeze the scones (with or without glaze) in a freezer-safe bag or container. They’ll last beautifully for up to two months—just let them thaw at room temperature or gently warm in the oven for that fresh-baked feel.

Reheating

To revive that just-baked magic, pop scones in a 300-degree oven for a few minutes. If they’ve already been glazed, the topping might melt slightly but they’ll still taste wonderful and regain a bit of crispness on the outside.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just add the frozen raspberries straight into the batter (don’t thaw first) to avoid extra moisture, but be gentle to keep them from breaking up too much and turning the dough pink.

How do I keep my scones from getting dry?

The secret is in not overmixing and in using chilled cream and melted butter. Follow the steps closely and your Ridiculously Easy Lemon Raspberry Scones will stay perfectly moist and tender for days.

Can I make these scones gluten free?

Yes! Swap the all-purpose flour for a quality gluten-free baking mix (preferably one with xanthan gum for structure) and follow the recipe as usual. Keep an eye on the baking time as GF scones sometimes bake a hair faster.

What if I don’t have a cookie scoop?

No problem! A large spoon or even your hands (sprayed with a bit of non-stick spray) will work to portion the dough. Rustic shapes add charm to homemade scones, so don’t worry about perfection.

Can I add other flavors or mix-ins?

Absolutely! Try tossing in some white chocolate chips, swapping raspberries for blueberries, or adding a hint of vanilla extract for a fun twist. Just remember: the base recipe for Ridiculously Easy Lemon Raspberry Scones is endlessly versatile.

Final Thoughts

If you’re looking for a recipe that’s impressive enough for company but easy enough for a lazy weekend, Ridiculously Easy Lemon Raspberry Scones truly fit the bill. Each bite is filled with the kind of flavor and texture that turns ordinary mornings into something memorable. Go ahead and treat yourself—you deserve a tray of these sunny, berry-studded scones!

Ridiculously Easy Lemon Raspberry Scones Recipe

★★★★★

5.2 from 18 reviews

Author: Lily
Total Time: 40 minutes
Yield: 12 scones 1x
Diet: Vegetarian

Print Recipe

Description

These Ridiculously Easy Lemon Raspberry Scones are a delightful treat that pairs the zesty flavor of lemon with the sweetness of fresh raspberries. These scones are tender, buttery, and perfect for a cozy breakfast or afternoon tea.

Instructions

For the scones: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Chill heavy cream in the freezer. Melt butter and set aside. In a bowl, whisk flour, baking powder, baking soda, sugar, lemon zest, and salt. Combine chilled cream with melted butter. Add the mixture to dry ingredients and stir until just combined. Gently fold in raspberries. Scoop the batter onto the prepared pan and refrigerate. Bake for 18-22 minutes.
For the glaze: Mix powdered sugar, milk, and lemon juice until smooth. Drizzle over cooled scones.

Notes

You can use a cookie scooper for even portions.
Refrigerating the scones before baking helps them hold their shape.
Adjust glaze consistency by adding more sugar or cream.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 290
Sugar: 20g
Sodium: 240mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: Lemon Raspberry Scones, Breakfast, Brunch, Afternoon Tea, Easy Baking Recipe