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Fluffy Lemon Raspberry Scones

This is the Fluffiest Raspberry Lemon Scone Recipe. They have a golden brown outside, a fluffy inside, and buttery layers punctuated by beautiful raspberries. One bite into these delicious scones and I promise you’ll feel as though you’re in your favourite brunch spot!
5 from 9 votes
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Course: Breakfast, Dessert, Snack
Cuisine: American, British
Keyword: lemon, pastry, raspberry, scone
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10 scones
Calories: 438kcal
Author: Anneke Silva

Equipment

  • Bowl
  • Cutting Board
  • Bench scraper
  • Cheese grater
  • Fork
  • Zester or Microplane

Ingredients

Lemon Raspberry Scones

  • 4 cups All Purpose Flour
  • 2/3 cup and 2 tbsp White sugar
  • 2 tbsp and 2 tsp Baking powder
  • 1 tsp Lemon juice
  • 1/2 tsp Salt
  • 1 cup Unsalted butter cold
  • 1 Large egg
  • 1 pinch Lemon zest
  • 1 cup Milk whole or 2%
  • 2 cups Raspberries frozen

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  • White sugar to taste
US Customary - Metric

Instructions

Lemon Raspberry Scones

  • Preheat oven to 350 F
  • Whisk together the flour, sugar, baking powder, lemon zest, and salt.
    Whisk together the flour, sugar, baking powder and salt.
  • Grate 1/3 of the butter into the bowl and gently mix.
    Grate 1/3 of the butter into the bowl and gently mix.
  • Pour the milk into a measuring cup, add the eggs and lemon juice, and whisk together.
    Pour the milk into a measuring cup, add the eggs and vinegar, and whisk together.
  • Add the milk mixture to the bowl and gently mix together with a fork.
  • Turn the batter out onto a lightly floured surface.
    Preparing dough for blueberry scones
  • Gently form it into a rectangle and flour as needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Grate 1/3 of the butter onto the dough.
    Grate 1/3 of the butter onto the dough.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Grate the last 1/3 of the butter onto the dough.
    Grate the last 1/3 of the butter onto the dough.
  • Fold the dough in half.
    Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Pour one cup of raspberries onto the dough and lightly press into the surface.
    Pour one cup of raspberries onto the dough and lightly press into the surface.
  • Fold the dough in half.
  • Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  • Pour the second cup of raspberries onto the dough and lightly press into the surface.
    Pour the second cup of raspberries onto the dough and lightly press into the surface.
  • Fold the dough in half.
  • Gently roll out to approximately two inch thickness, lightly flouring if needed.
    Gently roll out to approximately two inch thickness, lightly flouring if needed.
  • Divide into rectangles. I make between 10 and 12.
    Divide into rectangles. I make between 10 and 12.

Egg Wash

  • Mix the egg and water in a small dish.

Completed Lemon Raspberry Scones

  • Brush each scone with egg wash using a pastry brush.
    Brush each scone with egg wash using a pastry brush.
  • Sprinkle sugar as desired on each scone.
  • Bake the scones on a lined baking sheet for about 23-25 minutes.
  • Remove from the oven when the scones are a light golden colour.
  • Move the scones to a cooling rack when finished.

Nutrition

Calories: 438kcal | Carbohydrates: 56g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 398mg | Potassium: 141mg | Fiber: 3g | Sugar: 16g | Vitamin A: 662IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg