Zesty Lemon Raspberry Scones

This lemon raspberry scone recipe transforms simple ingredients into bakery-quality treats with bright citrus flavor and juicy berries in every bite. My kitchen fills with the most intoxicating aroma of lemon zest and buttery pastry whenever I bake these, instantly transporting me back to my favorite coastal vacation.

I originally created this recipe when trying to replicate my grandmother's famous tea scones. After many test batches, these have become my signature contribution to family brunches, with everyone requesting the recipe.

Ingredients

• Lemon zest: Zest from two medium lemons infuses the dough with intense citrus flavor without extra liquid
• Frozen butter: Grated directly into flour creates the perfect flaky pockets essential for scone texture
• Lemon Greek yogurt: Adds tanginess and moisture while keeping the scones tender
• Fresh raspberries: Provide beautiful color contrast and bursts of juicy flavor in every bite
• Confectioners' sugar: Creates a smooth glaze that sets perfectly on the scones

Step-by-Step Instructions

Prepare the oven and baking sheet:

Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup easier while helping the scones bake evenly.

Create the lemon sugar base:

Combine granulated sugar and fresh lemon zest in a medium bowl, then rub together with your fingertips. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon flavor that will distribute throughout the dough.

Mix the dry ingredients:

Add flour, baking powder, and salt to the lemon sugar mixture and whisk until thoroughly combined. These ingredients create the structure for your scones while the leavening agent helps them rise properly.

Incorporate the butter:

Grate frozen butter directly into the flour mixture using the large holes of a box grater. This technique distributes tiny pieces of cold butter throughout the dough, creating steam pockets during baking that result in flaky, tender scones. Work the butter in with a fork or pastry blender until the mixture resembles coarse crumbs.

Combine wet ingredients:

In a separate small bowl, whisk together the lemon Greek yogurt, egg, and vanilla extract until smooth. The yogurt adds moisture and tanginess while the egg provides structure and richness.

Form the dough:

Pour the wet ingredients into the flour mixture and stir with a fork just until a dough begins to form. Gently fold in the fresh raspberries, being careful not to overmix. Some berries may break, creating beautiful pink streaks throughout the dough.

Shape and cut the scones:

Transfer the dough to a lightly floured surface and pat into a 7inch circle about 3/4inch thick. Use a sharp knife to cut the circle into 8 equal triangles, like slicing a pizza. Transfer the triangles to your prepared baking sheet, spacing them about an inch apart.

Bake to golden perfection:

Bake in the preheated oven for 15 to 17 minutes until the scones are golden brown on top and baked through. Allow them to cool on the baking sheet for 10 minutes before glazing.

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The first time I served these scones was at my sister's bridal shower. The bright pink raspberry streaks matched our theme perfectly, and guests were stunned when I mentioned they were homemade. Now they're requested at every family gathering.

Perfect Pairings

These lemon raspberry scones pair beautifully with a variety of beverages and accompaniments. Serve alongside a pot of Earl Grey tea for a traditional pairing, or go more modern with an iced coffee during summer months. For a special brunch, offer them with champagne cocktails and fresh fruit. The bright lemon flavor complements creamy spreads like clotted cream or mascarpone if you want to elevate the experience further.

Storage Solutions

For the freshest taste, store cooled scones in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to 5 days, though they will begin to dry out slightly. To freeze baked scones, wrap individually in plastic wrap then place in a freezer bag for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 10 minutes to refresh. You can also freeze unbaked scone triangles on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, adding 3-4 minutes to the baking time.

Simple Substitutions

Dont have fresh raspberries? Frozen raspberries work wonderfully but dont thaw them first. Add them directly from the freezer to prevent bleeding. Blueberries, blackberries or chopped strawberries offer delicious alternatives. The lemon Greek yogurt can be replaced with regular Greek yogurt plus an extra teaspoon of lemon zest, or with sour cream for a slightly different tanginess. For a dairy-free version, substitute cold coconut oil for the butter and coconut yogurt for the Greek yogurt, though the texture will be slightly different.

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These scones are the ultimate treat for any occasion and will impress your family and friends with their flavor and presentation.

Frequently Asked Questions

→ Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can work, but don't thaw them first. Add them frozen directly to the dough and expect a bit more moisture and color bleeding. You may need to increase baking time by 1-2 minutes.

→ Why do you grate frozen butter for this recipe?

Grating frozen butter creates small, even pieces that distribute throughout the dough without fully incorporating. This technique creates pockets of butter that release steam while baking, resulting in flaky, tender scones with distinct layers.

→ Can I make these scones ahead of time?

Absolutely! You can prepare the dough, cut into triangles, and freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.

→ What can I substitute for lemon-flavored Greek yogurt?

Plain Greek yogurt or sour cream works perfectly with the addition of 1 extra teaspoon of lemon zest. Regular yogurt can also work but may result in slightly less rich scones.

→ How do I store leftover scones?

Store completely cooled scones in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed scones for up to 3 months. Reheat in a 300°F oven for 5-10 minutes to refresh.

→ Can I make mini scones with this recipe?

Yes! For mini scones, divide the dough in half and form two 5-inch circles. Cut each circle into 8 triangles for 16 mini scones. Reduce baking time to 10-12 minutes and watch carefully to avoid over-browning.