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Fresh lemon raspberry scones cooling on rack

Lemon Raspberry Scones – A Sweet Slice of My New York Kitchen


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  • Author: Aleena
  • Total Time: 38 minutes
  • Yield: 8 scones 1x

Description

Tender, buttery lemon raspberry scones bursting with fresh berries and bright citrus. These bakery-style scones are perfect for breakfast, brunch, or a sweet afternoon treat—and they’re easier to make than you’d think.


Ingredients

Scale

2 cups all-purpose flour

⅓ cup granulated sugar

2 tsp baking powder

½ tsp salt

6 tbsp cold unsalted butter, cubed

1 tbsp lemon zest

⅔ cup heavy cream

1 large egg

1 tsp vanilla extract

1 cup fresh raspberries


Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in cold butter and lemon zest until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk cream, egg, and vanilla. Add to dry mix and stir gently.
  5. Fold in raspberries carefully.
  6. Turn dough onto a floured surface, form into a 1-inch thick circle, and cut into 8 wedges.
  7. Bake for 16–18 minutes, until golden brown. Cool slightly before serving.
  8. 🍋 Optional: Top with lemon glaze (powdered sugar + lemon juice) once cooled.

Notes

For extra rise, chill the cut scones for 15 minutes before baking.

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes

Nutrition

  • Calories: 260 kcal
  • Sugar: 10 g
  • Sodium: 150 mg
  • Fat: 11 g
  • Fiber: 2g
  • Protein: 4 g
  • Cholesterol: 35 mg