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Raspberry Lemon Scones
5 from 2 votes

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!

Course Dessert
Keyword Baking, Dessert, Lemon, Raspberry, Scone
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author FraƮche Nutrition


  • 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


  1. Preheat the oven to 400 F and grease a cookie sheet or line with parchment paper.

  2. 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.

  3. In a large mixing bowl, sift the flour, baking powder and salt.  Mix in the lemon zest and sugar.

  4. Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas.

  5. 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.

  6. 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.