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Anneke Silva

Fluffy Lemon Raspberry Scones

5 from 10 votes
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!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Calories: 438
Ingredients Equipment Method

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

Equipment

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

Method
 

Lemon Raspberry Scones
  1. Preheat oven to 350 F
  2. Whisk together the flour, sugar, baking powder, lemon zest, and salt.
    Whisk together the flour, sugar, baking powder and salt.
  3. Grate 1/3 of the butter into the bowl and gently mix.
    Grate 1/3 of the butter into the bowl and gently mix.
  4. 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.
  5. Add the milk mixture to the bowl and gently mix together with a fork.
  6. Turn the batter out onto a lightly floured surface.
    Preparing dough for blueberry scones
  7. Gently form it into a rectangle and flour as needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  8. Grate 1/3 of the butter onto the dough.
    Grate 1/3 of the butter onto the dough.
  9. Fold the dough in half.
    Fold the dough in half.
  10. Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  11. Grate the last 1/3 of the butter onto the dough.
    Grate the last 1/3 of the butter onto the dough.
  12. Fold the dough in half.
    Fold the dough in half.
  13. Gently roll out to approximately one inch thickness, lightly flouring if needed.
  14. 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.
  15. Fold the dough in half.
  16. Gently roll out to approximately one inch thickness, lightly flouring if needed.
    Gently roll out to approximately one inch thickness, lightly flouring if needed.
  17. 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.
  18. Fold the dough in half.
  19. Gently roll out to approximately two inch thickness, lightly flouring if needed.
    Gently roll out to approximately two inch thickness, lightly flouring if needed.
  20. Divide into rectangles. I make between 10 and 12.
    Divide into rectangles. I make between 10 and 12.
Egg Wash
  1. Mix the egg and water in a small dish.
Completed Lemon Raspberry Scones
  1. Brush each scone with egg wash using a pastry brush.
    Brush each scone with egg wash using a pastry brush.
  2. Sprinkle sugar as desired on each scone.
  3. Bake the scones on a lined baking sheet for about 23-25 minutes.
  4. Remove from the oven when the scones are a light golden colour.
  5. Move the scones to a cooling rack when finished.