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Lyna Recipes

Easy Lemon Raspberry Scones for Brunch

Soft buttery lemon raspberry scones topped with fresh lemon glaze for an easy homemade breakfast or brunch recipe.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 8 scones
Ingredients Method Notes

Ingredients
  

For the Scones:
  • * 2 cups all-purpose flour
  • * 1/3 cup granulated sugar
  • * 1 tablespoon baking powder
  • * 1/2 teaspoon salt
  • * 1/2 cup unsalted butter cold and cubed
  • * 1 tablespoon lemon zest
  • * 1 cup raspberries fresh or frozen
  • * 2/3 cup heavy cream
  • * 1 teaspoon vanilla extract
For the Lemon Glaze:
  • * 1 cup powdered sugar
  • * 2 tablespoons fresh lemon juice
  • * 1 teaspoon lemon zest

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt together.
  3. Cut cold butter into the dry ingredients until crumbly with small butter pieces remaining.
  4. Gently fold in raspberries and lemon zest.
  5. Stir in heavy cream and vanilla extract until the dough just comes together.
  6. Turn dough onto a lightly floured surface and shape into a thick circle.
  7. Cut into 8 wedges and transfer to prepared baking sheet.
  8. Chill scones for 10 minutes before baking if the dough feels warm.
  9. Bake for 16-18 minutes until lightly golden on top.
  10. Cool slightly before whisking together glaze ingredients and drizzling over the scones.

Notes

Store scones in an airtight container for up to 2 days. Frozen raspberries work well and help keep the dough cold during mixing. Avoid overmixing the dough to keep the texture soft and tender.