Soft Fluffy Lemon Raspberry Scones made with heavy cream, butter, fresh raspberries, lemon zest, and a sweet lemon glaze.
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I didn’t plan to make Fluffy Lemon Raspberry Scones the first time. It was one of those mornings—half awake, coffee lukewarm, raspberries in the fridge doing that “use me now or regret it later” thing. Lemon sounded comforting. Butter felt necessary. And suddenly I was elbow-deep in dough, wondering why baked goods have a way of slowing the world down just a bit. These scones remind me of spring mornings that don’t quite know what season they want to be yet—bright, cozy, a little messy. I tell myself I’ll save them for later. Sometimes I do. Sometimes… not so much.
Why you’ll Love these Fluffy Lemon Raspberry Scones?
Here’s my honest take: not all scones deserve love. Some are dry. Some are crumbly in a sad way. These Fluffy Lemon Raspberry Scones, though? They’re tender, soft, and just flaky enough without trying too hard. The lemon wakes everything up, the raspberries melt into tart little pockets, and the glaze—well, it’s optional, but emotionally? I’d argue otherwise. Are they perfect every single time? Maybe not. But they’re forgiving. And that matters.
Ingredient Notes
Before you bake, let’s talk ingredients like friends leaning on the counter.
- Heavy cream – This is where the fluff happens. Cold cream is non-negotiable here, even if you’re tempted to skip that step.
- Butter – Melted butter feels rebellious for scones, I know. But it works, and it saves you from wrestling cold cubes at 7 a.m.
- Lemon zest – Zest gives you real lemon flavor. Juice alone is… fine, but not memorable.
- Fresh raspberries – Break them up gently. They’re delicate, like moods before coffee.
- Baking powder + baking soda – Together they lift without turning things cakey. It’s a balance thing.
- Glaze – Sweet, tangy, drippy. Not tidy. Very worth it.
How to Make Fluffy Lemon Raspberry Scones?
Step 1: Start casually
Toss your heavy cream in the freezer for 10–15 minutes. You don’t need a timer—just don’t forget it in there. Melt the butter and let it cool a bit. Warm is fine. Scorching is not.
Step 2: Dry ingredients first, always
Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. At this point your kitchen should already smell like optimism.
Step 3: The step that looks wrong (but isn’t)
Mix the cold cream into the melted butter. It’ll clump and look strange. Resist the urge to “fix” it. Fold this into the dry ingredients until a thick, sticky dough forms. Stop mixing as soon as it comes together—overthinking here leads to tough scones, and nobody wants that.
Step 4: Raspberries join the party
Gently fold them in. One or two stirs. If one smashes, it’s fine. Life happens.
Step 5: Scoop, chill, bake
Scoop dough onto parchment-lined trays. Chill briefly so the scones keep their shape. Bake until lightly golden—don’t wait for deep color. Pale and proud is the goal.
Step 6: Glaze like you mean it
Whisk powdered sugar, milk, and lemon juice until thick but pourable. Spoon over warm scones and let it drip wherever it wants. Perfect lines are overrated.
Storage Options
These Fluffy Lemon Raspberry Scones are best the day they’re made. Warm, soft, slightly sticky. If you somehow have leftovers, cover them loosely and keep at room temperature for a day or refrigerate for up to three. Unglazed scones freeze beautifully—future you will appreciate that.
Variations & Substitutions
No raspberries? Blueberries work. Blackberries too. Want a softer citrus note? Orange zest is lovely. No heavy cream? Half-and-half will do, though the texture shifts slightly. Skipping the glaze is allowed… but I might quietly judge you.
What to Serve With Fluffy Lemon Raspberry Scones?
Coffee. Tea. Silence. These scones don’t need much. They’re perfect for brunch spreads, afternoon breaks, or those quiet moments before the house wakes up. I’ve eaten one standing at the counter more times than I’ll admit.
FAQ:
Can I use frozen raspberries?
Yes. Don’t thaw them—just fold them in gently.
Why did my scones spread?
Usually warm dough. Chill helps more than you’d think.
Are these sweet or more breakfast-y?
Somewhere in between. Sweet enough to feel special, not so sweet they feel like dessert (unless you want them to).
If you make these Fluffy Lemon Raspberry Scones, I hope you enjoy them in a real moment—maybe messy, maybe imperfect, maybe eaten warm while leaning on the counter. Let me know how it goes. Did you glaze lightly… or really commit?
Fluffy Lemon Raspberry Scones
Ingredients
For the Scones
- 1 cup heavy cream
- 8 tablespoons unsalted butter
- 2 cups all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 medium lemon
- ½ cup fresh raspberries
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons milk or half-and-half
- 1 tablespoon fresh lemon juice
Instructions
Prepare the Scones
- Preheat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper and position an oven rack in the center of the oven. Measure the heavy cream and place it in the freezer for 10–15 minutes.
- Place the butter in a microwave-safe bowl, cover loosely, and heat on high for 1 minute. Continue heating in 10-second intervals if needed until fully melted. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- Remove the chilled cream from the freezer and combine it with the melted butter, stirring until small clumps form.
- Add the butter and cream mixture to the dry ingredients. Using a rubber spatula, gently mix until the flour is fully incorporated and a thick dough forms. Do not overmix.
- Gently break the raspberries in half and fold them into the dough with one or two light strokes.
- Using a lightly greased scoop or spoon, portion the dough into mounds on the prepared baking sheets, spacing them at least 2 inches apart.
- Refrigerate the scones for at least 15 minutes and up to 1 hour.
- Bake for 18–22 minutes, or until the scones are lightly golden. Transfer to a wire rack to cool.
Prepare the Glaze
- In a medium bowl, whisk together the powdered sugar, milk (or half-and-half), and lemon juice until smooth and thick but pourable.
- Place parchment paper or foil under the cooling rack. Spoon the glaze over the warm scones, allowing excess to drip off.
- Allow the glaze to set for approximately 15 minutes before serving.
Notes
