Raspberry Scones With Lemon Glaze

Homemade scones are one of the easiest baking recipes to master! Terrific for breakfast, snack, or afternoon tea, these quick raspberry scones are tender and buttery, with bright bursts of raspberries throughout.

The secret to perfect scones is to use real butter that’s super cold and not add too much liquid. Butter adds a rich flavor you can’t mimic, while too much liquid will leave you with soggy scones that spread.

I made a simple lemon icing for these scones, but toppings are optional. Sometimes, I finish mine with a drizzle of melted white chocolate or a smear of whipped cream cheese frosting. Whichever way you choose to top them, I promise they won’t last long. And if you love scones, check out my other recipes, like these date and orange scones (flecked throughout with dark chocolate, yum) or these popular blueberry white chocolate scones.

Ingredients For Raspberry Scones

Ingredient Notes

• Butter: Adds richness and creates a tender, flaky texture in the scones. Using cold or grated frozen butter helps create layers.
• Raspberries: Frozen raspberries help keep the berries intact during mixing, but you can also use fresh. Just be gentle.
• Whole Milk: Adds moisture to the dough and helps create a soft texture. It is also used to brush the tops for a golden finish.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredients Substitutions

• All-Purpose Flour: Use whole wheat flour for a denser texture. You may need to increase the amount of milk a bit.
• Baking Powder: Substitute with ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar.
• Butter: Use margarine or a plant-based butter substitute.
• Granulated Sugar: Brown sugar or coconut sugar can be used instead.
• Lemon Juice: Lime juice or orange juice can be substituted.
• Raspberries: Blueberries work well as a substitute.
• Salt: Kosher salt or sea salt can replace regular table salt.
• Whole Milk: Non-dairy milk like almond, soy, or oat milk can be used.

Recipe Variations

Try any of the following for a twist on this raspberry lemon muffin recipe:

• Almond Extract: Add 1 teaspoon to the wet ingredients.
• Blueberries: Replace the raspberries with blueberries.
• Chocolate Chips: Stir in ½ cup of chocolate chips. White chocolate chips are especially good!
• Coconut: Stir in ½ cup of shredded coconut.
• Dried Fruit: Add ½ cup of dried cranberries or chopped dried apricots.
• Ginger: Mix 1 teaspoon of grated fresh ginger into the wet ingredients.
• Honey: Replace some of the sugar with honey.
• Lemon Juice & Zest: Add the zest and juice of one lemon to the wet ingredients.
• Nuts: Add ½ cup of chopped nuts like walnuts or pecans.
• Poppy Seeds: Mix in a tablespoon of poppy seeds.
• Spices: Add a pinch of nutmeg or cardamom or a full teaspoon of cinnamon or homemade chai spice.

How To Make Raspberry Scones

STEP 1: Whisk the flour, sugar, baking powder, and salt in a mixing bowl. Add the butter and use your hands to break up any large chunks.

STEP 2: Stir in the raspberries with a fork.

STEP 3: Use your hands to make a well in the middle of the bowl.

STEP 4: Pour in the milk.

STEP 5: Use a fork to mix the dough quickly.

STEP 6: Lightly dust a work surface with flour. Using your hands, gently press the dough into a circle.

STEP 7: Use a sharp knife to slice the circle into 8 wedges.

STEP 8: Place the scones on a baking sheet and brush the top of each one with milk. Bake for 18 to 20 minutes, then cool on a wire rack. Glaze while they’re still slightly warm.

Expert Tips

1. For an extra level of flavor, make a batch of my lavender sugar and use it in place of the granulated sugar in the recipe. It’s so beautiful!
2. Handle the dough lightly and quickly to keep the ingredients cold.
3. Making scones by hand offers more control than a mixer.

Recipe Notes

• I added a few drops of white food coloring to my lemon glaze, but pink would also be pretty! If you’re not into glazes, brush the scones with milk and sprinkle the tops with coarse sugar before baking. Or, keep it simple and leave them as they are.
• If you leave big chunks of butter in your dough, they might melt and make a mess on your baking sheet. Make sure you break up any larger chunks.

Storage

• Raspberry scones can be kept in an airtight container at room temperature for a couple of days. If you want to store them longer, pop them in the freezer. Once they’re completely cooled, I store mine in a large zipper-top freezer bag in the freezer. When ready, thaw at room temperature or defrost gently in the microwave.

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