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Lemon Raspberry Scones

Lemon Raspberry Scones are truly perfect any time of the year.  You can use frozen berries in the winter and fresh in the spring and summer.
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 8 servings
Calories 551kcal
Author Amy Williams mynameissnickerdoodle.com
Cost $6



  • 4 Cups All Purpose Flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1/2 tsp Salt
  • 1 1/2 Sticks Cold Butter Cut Into Small Slices
  • 3/4 Cups Buttermilk
  • 3/4 Cup Heavy Cream
  • 1 Large Egg
  • 12 oz Fresh Raspberries or 1 1/2 cups Frozen Berries
  • 1 TBSP Lemon Zest About 2 Lemons


  • 1 1/2 Cups Powdered Sugar
  • 2 TBSP Lemon Juice
  • 1 tsp Poppyseeds



  • Mix all dry ingredients in a mixer.
  • Add in butter and mix on low until small pea size clumps form.
  • In a separate bowl whisk together buttermilk, 3/4 heavy cream, egg and lemon zest.
  • While the mixer is on low, slowly pour in milk mixture.
  • Mix briefly to combine. Do not over mix.
  • Turn out mixture onto a lightly flour surface and gently knead the dough about 4-5 times.
  • Sprinkle raspberries over half the dough and fold it in half.
  • Roll out into a circle about 6 inches wide.
  • Fold dough in half again and roll out to about 1″ thick circle.
  • Using a knife or pizza cutter, cut dough into 8 wedges.
  • Place onto a greased cookie sheet and bake at 425 for 15-18 minutes or until lightly golden brown.
  • Cool 5 minutes.


  • In a small bowl mix together powdered sugar and lemon juice.
  • Drizzle half over warm scones and let them cool for 10 more minutes.
  • Drizzle remaining glaze over the top and serve.


Serving: 1g | Calories: 551kcal | Carbohydrates: 78g | Protein: 9g | Fat: 23g | Sugar: 25g