Name: Lemon Raspberry Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 350 g self-raising flour (plus extra for dusting); 1/2 tsp salt; 1 tsp baking powder; 85 g unsalted butter (cold and cubed (or frozen)); 50 g caster sugar; Zest of 2 large lemons; 150 g frozen raspberries; 175 ml buttermilk (cold); 1 medium egg (beaten (for egg wash)); 125 g icing sugar (sifted); 2-3 tbsp fresh lemon juice

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There’s something uniquely satisfying about pulling a tray of warm, fragrant scones from the oven. The scent of buttery pastry and baked fruit fills the kitchen, promising a truly special treat. These Lemon Raspberry Scones are the result of many weekends spent tweaking and perfecting, and I am so delighted to share the final recipe with you. This is my go-to recipe when I need something quick but impressive for a weekend brunch or an afternoon pick-me-up. The magic here is in the balance: the sharp, bright zest of the lemon cuts beautifully through the sweetness of the raspberries, all held together in a light, tender, and slightly crumbly scone.

Unlike some fruit scones that can become dense, this recipe is designed to be wonderfully light. We use a classic British scone-making method, which relies on cold ingredients and a gentle touch to create that signature flaky texture. The little pockets of raspberry burst during baking, studding the scones with jammy jewels, while a simple lemon glaze adds an extra layer of zesty flavour and a satisfyingly crisp finish. They are a wonderful bake for sharing with family or friends over a pot of tea, bringing a little bit of bakery-quality goodness right into your home kitchen.

Whether you’re an experienced baker or just starting out with scones, this recipe is straightforward and rewarding. It’s a fantastic way to use up fresh or frozen raspberries, and the result is a breakfast pastry that looks as good as it tastes. Forget shop-bought versions; once you try these, you’ll see how simple it is to create something truly special yourself. It’s the kind of bake that makes a normal Saturday morning feel like a celebration.

Recipe Overview

This lemon raspberry scones recipe yields light, fluffy scones with a tender crumb. You’ll get a bright, zesty lemon flavour from both the zest in the dough and the sweet glaze on top, punctuated by bursts of tart raspberry. I tested this recipe with both fresh and frozen raspberries and found that frozen ones hold their shape much better during mixing, preventing the dough from becoming overly wet or stained.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 large scones
Difficulty: Easy

Why You’ll Love This Lemon Raspberry Scones Recipe

Genuine Flavour: The combination is simply divine. The sharp citrus notes from fresh lemon zest wake up your taste buds, while the raspberries provide juicy, sweet-tart bursts. The scone itself is rich and buttery, a perfect canvas for the fruit.
Ready in Under 30 Minutes: From gathering your ingredients to pulling a golden-brown batch from the oven, this entire process is wonderfully efficient. It’s ideal when you want a freshly baked treat without spending hours in the kitchen.
Flexible Recipe: This is a great base fruit scones recipe. You can easily swap the raspberries for blueberries or chopped strawberries. For a different citrus twist, try using orange or lime zest instead of lemon.
Great for a Weekend Brunch: These scones work beautifully for a leisurely breakfast, an elegant afternoon tea, or even packed for a picnic. They always get compliments whenever I bring them to a gathering.
Family Tested: I make these almost every time my parents visit – they absolutely adore them. My dad, who isn’t usually a big fan of sweet things, always asks for a second one!

Lemon Raspberry Scones

⏱️ 20 min prep • 🍳 15 min cook • 👥 10 servings

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Ingredients You’ll Need

For the best scones, quality ingredients make a difference. I always recommend using a good quality, high-fat butter (like a European-style one) as it creates a flakier, more flavourful result. For the fruit, frozen raspberries work best as they don’t break apart and stain the dough during mixing.

For the Scones:
350g self-raising flour, plus extra for dusting
1/2 tsp salt
1 tsp baking powder
85g unsalted butter, cold and cubed (or frozen)
50g caster sugar
Zest of 2 large lemons
150g frozen raspberries
175ml buttermilk, cold
1 medium egg, beaten (for egg wash)
For the Lemon Glaze:
125g icing sugar, sifted
2-3 tbsp fresh lemon juice

Ashley’s Tip: For the ultimate flaky texture, I pop my block of butter in the freezer for 30 minutes before I start. Then, I grate it directly into the flour mixture using a coarse cheese grater. This creates tiny, evenly distributed butter pieces that melt during baking to produce steam, giving the scones an incredible lift.

How to Make Lemon Raspberry Scones

The process for making these scones is quite traditional, focusing on keeping the ingredients cold and handling the dough as little as possible. This gentle approach is the key to a light, tender crumb rather than a tough, overworked pastry. We’ll be using the classic rubbing-in method to incorporate the butter.

Prepare Your Oven and Ingredients: Preheat your oven to 220°C (200°C fan). Line a large baking sheet with parchment paper. In a large bowl, whisk together the self-raising flour, salt, and baking powder.
Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to prevent the butter from melting. If you’re using my frozen butter tip, simply stir the grated butter through the flour.
Add Flavourings: Stir in the caster sugar and the lemon zest. Then, very gently, fold in the frozen raspberries. Be careful not to crush them; you want them to remain whole.
Form the Dough: Make a well in the centre of your dry ingredients and pour in the cold buttermilk. Use a palette knife or a regular dinner knife to mix everything together until a soft, slightly sticky dough just begins to form. Do not overmix! I’ve tried many methods, but this one gives me the perfect rise every single time.
Shape and Cut the Scones: Tip the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it out into a round, about 2.5cm (1 inch) thick. Use a 6cm round cutter to stamp out your scones. Push the cutter straight down and pull it straight up without twisting to ensure an even rise. Re-pat the scraps gently to cut out more scones until all the dough is used.
Bake to Perfection: Arrange the scones on your prepared baking sheet, leaving a little space between them. Brush the tops (but not the sides) with the beaten egg. Bake for 12-15 minutes, until well-risen and a beautiful golden-brown on top.
Cool and Glaze: Transfer the warm scones to a wire rack to cool slightly. While they are cooling, whisk together the sifted icing sugar and lemon juice in a small bowl to create a smooth, pourable glaze. Drizzle the glaze over the slightly warm scones and leave to set for a few minutes before serving.

Tips From My Kitchen

Temperature Control is Key: The secret to a light, flaky scone is cold fat. Cold butter creates steam pockets as it bakes, which makes the scones rise. Ensure your butter and buttermilk are straight from the fridge. On a hot day, you can even chill your mixing bowl.
The Secret Step: Gentle Handling: I learned that the moment you overwork scone dough, you develop the gluten in the flour, which results in tough, chewy scones. Mix the dough until it *just* comes together. A shaggy, slightly sticky dough is what you’re aiming for.
Make-Ahead Method: You can prepare the scones right up to the baking stage. Cut them out, place them on a baking sheet, cover, and refrigerate for up to 4 hours. You can also freeze the unbaked scones. Place them on a tray in the freezer until solid, then transfer to a freezer bag. They can be baked from frozen; just add 3-5 minutes to the baking time.
Storage: These lemon raspberry scones are best enjoyed on the day they are made. However, they will keep in an airtight container at room temperature for up to 2 days. You can refresh them by warming them in the oven at 150°C for 5 minutes.

Common Mistakes to Avoid

Overworking the Dough: This is the most common mistake. Kneading scone dough like bread will make it tough. Handle it as little as possible, just enough to bring it together. Lumps and bumps are perfectly fine!
Baking at the Wrong Temperature: Scones need a hot oven to get that initial “spring” and rise properly. Baking at too low a temperature will cause the butter to melt out before the scone has a chance to set, resulting in flatter, greasy scones. Always preheat your oven properly.
Twisting the Cutter: When you cut out your scones, pressing down firmly is great, but twisting the cutter seals the edges. This prevents the scone from rising evenly in the oven. Push straight down and pull straight up for the best results.

Delicious Variations to Try

Once you’ve mastered this base lemon scones recipe, it’s fun to experiment with other flavours. Here are a few ideas that work wonderfully:

White Chocolate and Raspberry: For a more decadent treat, gently fold in 75g of white chocolate chips along with the frozen raspberries. The creamy sweetness of the chocolate is a perfect match for the tart fruit.
Vegan Lemon Raspberry Scones: This recipe is easily adapted. Use a solid, block-style vegan butter (not a soft margarine) and create a vegan ‘buttermilk’ by mixing 175ml of unsweetened almond or soy milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes to curdle before using. Use a plant-based milk for the glaze.
Blueberry and Orange Scones: Swap the raspberries for frozen blueberries and the lemon zest and juice for orange. This creates a beautifully sweet and fragrant alternative. It’s a lovely bake for a full brunch, perhaps alongside a Creamy Peanut Butter Smoothie Recipe for a mix of treats.

What to Serve With Lemon Raspberry Scones

These scones are absolutely delicious on their own, still slightly warm from the oven. However, to make it a truly classic British experience, here are a few suggestions:

Clotted Cream and Lemon Curd: The quintessential pairing. A generous dollop of thick, rich clotted cream and a spoonful of sharp lemon curd enhances the flavours of the scone perfectly.
Fresh Berries: A small bowl of fresh raspberries or mixed berries on the side adds a lovely freshness and complements the baked fruit within the scone. It looks beautiful on the plate too.
A Pot of Tea or Coffee: Scones are a classic afternoon tea staple for a reason. They are fantastic with a cup of Earl Grey or English Breakfast tea. For coffee lovers, a freshly brewed cup or even a cool Instant Coffee Iced Coffee Recipe Brew works wonderfully.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

You can, but I recommend frozen for a reason. Fresh raspberries are very delicate and tend to break apart and bleed into the dough as you mix, which can make it wet and turn it pink. Frozen raspberries hold their shape much better, giving you distinct pockets of fruit. If you only have fresh, handle them with extreme care when folding them in.

Why did my scones not rise very much?

There are a few common culprits for flat scones. The most likely are: overworking the dough, not using cold enough butter, or twisting the cutter when stamping them out. Also, check the expiry date on your self-raising flour and baking powder, as they lose their potency over time.

How do I store leftover scones?

Leftover scones should be stored in an airtight container at room temperature. They are best eaten within two days. Do not store them in the refrigerator, as it will make them dry out faster. You can easily refresh them for 5 minutes in a warm oven before serving.

Can I use plain flour instead of self-raising flour?

Yes, you can. If you only have plain (all-purpose) flour, you’ll need to add more leavening agent. For every 150g of plain flour, you should add 2 teaspoons of baking powder. So for this recipe, you would use 350g of plain flour and a total of 5.5 teaspoons of baking powder (including the 1 tsp already in the recipe).

Is buttermilk necessary for this scones recipe?

Buttermilk provides a slight tang and, more importantly, its acidity reacts with the baking powder to help the scones rise and achieve a very tender crumb. If you don’t have buttermilk, you can easily make a substitute: measure out 175ml of whole milk and stir in 1 tablespoon of lemon juice or white vinegar. Let it stand for 5-10 minutes until it looks slightly curdled, then use it as directed.

Lemon Raspberry Scones

Tender, flaky scones bursting with tart raspberries and bright lemon zest, finished with a sweet lemon glaze. The perfect treat for breakfast or afternoon tea.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 10 scones

Course: Dessert

Cuisine: British

Calories: 281

Ingredients Method Notes

Ingredients

For the Scones

350 g self-raising flour plus extra for dusting
1/2 tsp salt
1 tsp baking powder
85 g unsalted butter cold and cubed (or frozen)
50 g caster sugar
Zest of 2 large lemons
150 g frozen raspberries
175 ml buttermilk cold
1 medium egg beaten (for egg wash)

For the Lemon Glaze

125 g icing sugar sifted
2-3 tbsp fresh lemon juice

Method

Prepare Your Oven and Ingredients: Preheat your oven to 220°C (200°C fan). Line a large baking sheet with parchment paper. In a large bowl, whisk together the self-raising flour, salt, and baking powder.
Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Work quickly to prevent the butter from melting. If you're using my frozen butter tip, simply stir the grated butter through the flour.
Add Flavourings: Stir in the caster sugar and the lemon zest. Then, very gently, fold in the frozen raspberries. Be careful not to crush them; you want them to remain whole.
Form the Dough: Make a well in the centre of your dry ingredients and pour in the cold buttermilk. Use a palette knife or a regular dinner knife to mix everything together until a soft, slightly sticky dough just begins to form. Do not overmix! I've tried many methods, but this one gives me the perfect rise every single time.
Shape and Cut the Scones: Tip the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it out into a round, about 2.5cm (1 inch) thick. Use a 6cm round cutter to stamp out your scones. Push the cutter straight down and pull it straight up without twisting to ensure an even rise. Re-pat the scraps gently to cut out more scones until all the dough is used.
Bake to Perfection: Arrange the scones on your prepared baking sheet, leaving a little space between them. Brush the tops (but not the sides) with the beaten egg. Bake for 12-15 minutes, until well-risen and a beautiful golden-brown on top.
Cool and Glaze: Transfer the warm scones to a wire rack to cool slightly. While they are cooling, whisk together the sifted icing sugar and lemon juice in a small bowl to create a smooth, pourable glaze. Drizzle the glaze over the slightly warm scones and leave to set for a few minutes before serving.

Notes

Best enjoyed fresh on the day of baking. Store any leftovers in an airtight container at room temperature for up to 2 days.

I really hope you enjoy baking these Lemon Raspberry Scones. They are such a joy to make and even more of a joy to eat, bringing a little burst of sunshine to any day. They remind me that sometimes the most memorable dishes are the ones that are simple, honest, and made with care. If you do try this scones recipe, please leave a comment below and let me know how they turned out for you. I love hearing about your kitchen adventures! Happy baking,
Ashley