Freshly made scones are one surefire way to impress your guests and this Raspberry Lemon Scone version is sooo pretty! If you’re still contemplating ways to spoil your mom this Mother’s Day, may we suggest baking a batch of these?
Scones are actually quite easy to make and only require a few simple ingredients. It’s not often that I get to actually sit down with a cup of tea and enjoy my baking but, these scones fresh out of the oven are impossible to resist!
I’ve been baking biscuits since I can remember, and have made all kinds of variations. Once you get a feel for the dough and the process the sky is the limit. If you want to make a savoury version simply eliminate the sugar and add in whatever you want (herbs, cheese etc).
A few notes about this recipe, you want to be sure you are using very cold butter as this is what creates a flaky scone. Also, you don’t want to overwork your dough: it should JUST stick together! Otherwise you will get a tough scone… and nobody wants a tough scone:)
You can use fresh raspberries when they are in season or frozen ones, they both work BUT note that the batter will be very moist if you use fresh raspberries (you may need to dust your hands and the dough with a sprinkle more flour if you do). You can, should you wish, substitute part or all of the flour for whole wheat flour as well! Options options…
I hope you love these as much as we do!
xo
Tori
Raspberry Lemon Scones
These scones are crispy on the outside and moist on the inside - and are SO pretty! Perfect for afternoon tea or that sweet addition to your next brunch menu!
Ingredients
- 1 egg
- 1/2 - 3/4 cup milk (regular or any plant-based milk)
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons grated lemon zest (from 1 lemon)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (cold, cut into cubes)
- 3/4 cup frozen raspberries
Instructions
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Preheat the oven to 400 F and grease a cookie sheet or line with parchment paper.
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Crack the egg into a 1-cup glass measure. Mix well with a fork. Add the milk to the 3/4 cup mark and mix well again.
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In a large mixing bowl, sift the flour, baking powder and salt. Mix in the lemon zest and sugar.
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Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas.
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Stir in the milk mixture using a fork in a folding motion until combined and add in the raspberries, taking care not to overwork the dough. Add a touch more flour if the dough is too sticky.
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On a lightly floured surface, roll or at the dough to a 1/2 inch thickness and cut with a floured biscuit cutter. Place about 1" apart on the baking sheet and bake for 20-25 minutes until nicely browned.
I tried these and failed! Raspberries are so soft and the dough just turned very wet.
Hi Kathleen I’m so sorry to hear this! It is really difficult to fold in the raspberries when fresh and keep them from disintegrating – I think I should change the recipe to only use frozen raspberries. I’ve made them a few times but will make them again and see if there’s anything else I can tweak to make them less moist if this doesn’t solve it! Thanks for taking the time to write and sorry again that they didn’t turn out for you!
Thanks for this recipe, Tori!
It works perfectly with vegan substitutes as well! A flax egg and partially frozen vegan butter in same quantities. I had no raspberries on hand so I used fresh strawberries and added cinnamon & vanilla instead of lemon zest.
This will be my go-to recipe now!
That’s amazing thanks for sharing Alicea!
Dough was VERY wet 🙁 didn’t look right and hoping it still turns out in the oven. Used fresh raspberries. Maybe I should have added milk FIRST and then stir fresh raspberries in last??? But that’s not the steps.
Hi Darianna, I’m so sorry to hear this. I will re work the recipe to see if it needs tweaking.
What do you do with the sugar?
Loved these! Thanks 🙂 Can’t wait to try more of your recipes, you’ve inspired me!!
So glad to hear Jackie!! Thanks for following along!
I’ve made these twice now and both times they’ve turned out perfect, thank you for this recipe!
Hey Hunter! You’re so welcome. I am happy you love them! Tori
That’s so awesome and thank you so much for taking the time to rate the recipe! Tori
Tori, used this recipe today but substituted fresh wild blueberries from NB (brought home to ON from vacation). Pretty happy with the result, but may bump up the lemon next time.
🙂
Thanks so much for the feedback Beth! Those blueberries sounds delish:)
Did you sprinkle course sugar on them?
Thank you for the recipe!
They turned out so good and the texture was perfect!
Only issue is I’m not picking up on the taste of the lemon. I might need to add lemon infused icing; just an excuse to do so!