How to Make Raspberry Scones with a Lemon Glaze

Raspberries are hands-down my favorite berry. I snack on them constantly, toss them into smoothies, and mix them into yogurt. But until recently, I hadn’t baked with them much—until I found myself with an overabundance of lemons and a craving for something new.

John had made lemon bars, leaving us with more lemons than we knew what to do with. Around the same time, raspberries were on sale, so naturally, I stocked up. My original plan was to make raspberry-lemon bread, but somewhere along the way, I pivoted to scones—and I’m so glad I did!

Since I had never made scones before, I researched different recipes, took inventory of what I already had at home, and got to work. After some trial and error, I ended up with a half dozen raspberry scones, topped with a simple lemon glaze. They turned out so good that John immediately requested another batch!

One of my favorite things about traveling is discovering new foods. I still dream about the warm, buttery scones with marmalade I had at a little cafe in London along with, of course, a perfectly brewed cup of tea. (Read 3 Days in London: The Ultimate Itinerary for First-Time Visitors.) While these raspberry scones aren’t exactly traditional, they bring me right back to that cozy moment. Paired with a hot cup of tea or coffee, they make any morning feel a little more special!

So whether you’re making these for a weekend brunch or just because, I hope they transport you—if only for a moment—to a charming café somewhere in the world!

Easy Raspberry Scones with a Lemon Glaze

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Prep Time:15 minutes mins

Cook Time:25 minutes mins

Ingredients

Scones

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup unsalted butter or margarine – cold (1 & 1/2 sticks)
• 3/4 cup preferred milk (whole, 2%, almond, or oat milk works)
• 1/2 tsp vanilla extract
• 1 cup frozen raspberries (I bought fresh and froze them ahead of time)

Lemon Glaze

• 1 cup powdered sugar (juice from approximately 1/2 lemon)
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp milk (whole, 2%, almond, or oat milk works)

Instructions

For the Scones

• Preheat oven to 375°F and cover a baking sheet with a non-stick silicone baking mat or parchment paper. Prepare a workspace by creating a lightly-floured surface.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Cut butter into pieces (about 1/2 inch thick) and then add them to the dry ingredients. Use a pastry cutter to cut in butter until the mixture looks shaggy and the butter pieces are about the size of peas.
• Add the vanilla and gradually pour the milk into the mixture, stirring with a spatula as you do. Once all milk is added, switch to using your hands. As you work the dough, gradually add in the frozen raspberries. Gently knead the dough until raspberries are spread throughout and it all holds together in one mound.
• Transfer the dough to the lightly-floured surface. Using your hands, shape the dough into a round shape. Gently flatten the dough into a disk that is about 1 – 2 inches thick.
• Use a sharp knife to cut the disk into 6 even wedges.
• Transfer the wedges to the prepared baking sheet and bake for 20-30 minutes, or until the scones are golden-brown, puffy, and baked through.

For the Glaze

• While the scones are baking, stir all ingredients for the glaze together in a small bowl. Add 1-2 splashes of milk as necessary.
• After they are done baking, allow the scones to cool a bit before drizzling the glaze.

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