Buttery Lemon Raspberry Scones Recipe With a Sweet Lemon Glaze (30 Minutes) by Elisa Schmitz

If you're a scone lover but you're looking for something different, here's a delicious recipe for you. This buttery lemon raspberry scones recipe is loaded with lemon flavor and bursting with fresh raspberries. It's the scone you didn't know you needed. Here's why:

The vivid pink color of raspberries (and their sweet/tart flavor) certainly brightens your day, but it's their nutrition that's even more energizing. Raspberries are loaded with antioxidants and potassium, which may help lower blood pressure. The omega-3 fatty acids in raspberries may help prevent heart disease, among the many health benefits of raspberries. And, of course, the recipe includes the health benefits of lemon.

It's thought that scones originated in Scotland and the U.K. If you've made scones in the past that have turned out too dry and crumbly, you'll be happy to know that this buttery scone recipe turns out moist and flaky with a tender crumb (it's definitely an American version of a scone). And, if you top them with the optional lemon glaze, there's an extra burst of sweet lemon flavor. So good!

Here's what you need to make this easy raspberry lemon scone recipe: a lemon, flour (all-purpose or gluten-free), granulated sugar, baking powder, salt, butter, fresh raspberries, vanilla extract, eggs and milk. For the optional lemon glaze, you'll need lemon juice and powdered sugar. You combine all the ingredients and bake them up until golden. Then, you drizzle the glaze over the scones. So delicious, and ready in only about 30 minutes!

These buttery scones make a perfect breakfast or can be part of an elegant brunch. You can serve them as a sweet snack anytime of day or save them for dessert with a cup of tea. If you like this recipe, be sure to try this easy lemon blueberry scones recipe!

Cuisine: American / Scottish
Prep Time: 10 to 12 minutes
Cook Time: 15 to 18 minutes (ovens vary)
Total Time: 25 to 30 minutes
Servings: 12

Ingredients

• 2 1/4 cups flour
• 1 medium lemon, juiced (divided) and zested 
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons butter (1 stick), very cold
• 8 ounces fresh raspberries
• 1/4 cup milk
• 2 large eggs
• 1 1/2 teaspoons vanilla extract

Lemon Glaze

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Here's how to make it:

1. Add the flour, lemon zest, sugar, baking powder and salt to a large mixing bowl. Stir to blend. (To make these scones gluten-free, use gluten-free flour.)
   
2. Using a box grater, grate the cold butter into the dry ingredients. Stir well to combine (you may want to use your clean hands, if needed). Mixture will be lumpy. (To make the butter easier to grate, place it in the freezer for a few minutes before using.)
   
3. Add the fresh raspberries and stir to coat them in the mixture.
   
4. Whisk the eggs, milk, vanilla extract and lemon juice together in a small mixing bowl. Add the egg mixture to the raspberry mixture. Stir gently until everything is combined.
   
5. Form the dough into 12 round scones and drop them onto parchment paper-lined baking sheets. (Alternatively, you could form the dough into triangle wedges.)
   
6. Bake the scones in a preheated 425-degree F oven for 15 to 18 minutes, or until golden brown. Allow scones to cool before glazing and serving.
   
7. While scones are baking, create the lemon glaze (if using). In a small mixing bowl, mix the powdered sugar with the lemon juice and stir to blend.
   
8. Drizzle the glaze on top of the scones and serve. Store leftover scones in an airtight container.
   

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