Fluffy Lemon Raspberry Scones
Fluffy Lemon Raspberry Scones made with heavy cream, butter, fresh raspberries, and lemon zest, finished with a bright lemon glaze. Tender, bakery-style scones that come together quickly and bake up soft and flavorful.
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Servings: 12
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
To make these scones gluten free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Chill the dough thoroughly before baking, as gluten-free dough tends to spread more. Baking time may vary slightly, so monitor closely.