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    Home » Recipes » Dish Type » Baked Goods

    Raspberry Lemon Scones

    Published: Nov 4, 2017 by Terri Gilson · Modified: Apr 25, 2023 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 20 Comments

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    Jump to Recipe
    Collage with raspberry scones on black tray on top and powdered sugar being sprinkled on raspberry scones on beige baking sheet on bottom
    Easy Raspberry Lemon Scones | hint of licorice - foodmeanderings.com

    I used to think that scones were on the other side of that line between me and old people food; right up there with liver and onions. But then I tried a good scone (this Raspberry Lemon Scone) and my attitude completely changed! There are a lot of bad scones out there. Or maybe I just got old...

    Raspberrry Lemon Scones | #scones #raspberry - Foodmeanderings.com

    Either way, this recipe for raspberry lemon scones is worth crossing over that line! These tender and flaky raspberry lemon scones are made without buttermilk and with a hint of licorice flavor. They are the perfect balance of sweet and tart, make a great breakfast or brunch dish, and are wonderful for taking along to a potluck!

    Jump to:
    • 🥘 Ingredients
    • 📖Variations
    • 🔪Instructions
    • ⏲️ Baking time
    • 🌡️Storage
    • 👪 Serving Size
    • 🍽Equipment
    • Adventures in Raspberry Picking
    • 💭 Top Tips
    • 📋 Raspberry Lemon Scones Recipe

    Scones are said to have originated in Scotland sometime in the 1500's. I'm not going to bore you with any more history than that. They have been around for a long time and there are reasons that foods stick around that long! It usually means they are good.

    Raspberry Lemon Scone | #raspberryscone #lemonscone - Foodmeanderings.com

    🥘 Ingredients

    For this delicious flaky scones recipe, you'll need:

    • all-purpose flour 
    • white granulated sugar
    • baking powder
    • lemon zest 
    • aniseed
    • fennel
    • salt
    • unsalted butter
    • heavy cream (whipping cream)
    • frozen raspberries (you could use fresh raspberries as well)
    • powdered sugar/icing sugar

    This soft scone recipe incorporates frozen raspberries (you can pick and freeze or buy frozen) cream and fresh lemon zest into the dough. I also added aniseed and fennel for that delicious hint of licorice. You won't believe how amazing it tastes! I love fennel and aniseed in baking and if you do too, you'll want to check out some of my other recipes that incorporate these spices in baking like my No Bake Healthy Chocolate Raspberry Lasagna and my Butterscotch Toffee Crunch Cookies.

    📖Variations

    Raspberries are pretty delicate and tend to become messy in baking prep, so using frozen raspberries is sheer brilliance. You could also use other frozen berries if you prefer. I think these scones would be great with Saskatoon berries or blueberries!

    Raspberry Lemon scones - foodmeanderings.com

    🔪Instructions

    • Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
    • Combine the dry ingredients ( flour, ¼ cup of sugar, baking powder, lemon zest, anise, fennel, and salt) in a large mixing bowl and whisk to break up any lumps.
    • Using a pastry blender, 2 knives, or a cheese grater and cut the butter into the flour mixture until small, pea-sized pieces remain.
    • Pour in ¾ cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). 
    dough rolled out on large cutting board

    Turn the scone dough and loose flour out onto a lightly floured surface (large cutting board) and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.

    dough cut into rectangle with raspberries on top

    Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).  

    dough folded over berries

    Starting with the top, berryless third, fold the dough lengthwise into thirds, 

    dough being rolled up over layers

    Press on the layers as you roll up

    dough rolled right up over berries

    Fold right over until seam is on the bottom. Use a spatula or bench scraper if the dough sticks to the work surface).

    dough sliced into triangles

    Slice the dough crosswise (do not saw back and forth) with a very sharp knife or pizza cutter, into 4 equal pieces. Cut each piece diagonally to form 2 triangles. Transfer the scones to the floured plate and place in the freezer for 5 minutes.

    Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a little heavy cream (the remaining 1 tablespoon) over the tops of the scones (a thin layer) and sprinkle with the remaining 1 tablespoon of sugar.

    ⏲️ Baking time

    • Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire cooling rack to cool completely.
    • Sprinkle with powdered sugar and enjoy!

    🌡️Storage

    Store scones in an airtight container in the fridge for up to 3 days. These scones can be frozen for up to 3 months in a sealed container.

    👪 Serving Size

    This recipe for homemade lemon raspberry scones makes 12 large scones. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

    🍽Equipment

    You will need a rolling pin, a cutting board, a sharp knife, a large mixing bowl, baking sheets and a cooling rack for this lemon raspberry scone recipe. (affiliate links)

    Adventures in Raspberry Picking

    On our recent family visit to Winnipeg, Manitoba we decided to do some berry picking. Although we were hoping to pick Saskatoons,  they were early this year, and sadly, we just missed them.


    So, we did the next best thing and picked the fruit that was in season-raspberries. You can't go wrong with raspberries! We hit Boonstra berry farms just outside of town. What a great place to take your kids - so much fun! An afternoon of berry picking is the perfect family activity and everyone from young to old can participate.


    There was a time when berry picking was a lousy chore forced upon kids by their parents. But nowadays we take our kids to do this as an activity and we pay someone to let us do it.

    Trying to land berries in your mouth is almost as much fun as picking them!



    But the fun didn't end there! There was a corn maze, from which we actually managed to make it out alive (given it's huge, there was no map and I'm navigationally challenged) and there was even a petting zoo with bunnies, kittens, goats and sheep.


    In the end, we came home with 5 boxes of juicy raspberries. This doesn't look like a lot, but trust me, it was! Because raspberries go mushy really fast, we froze them right away.

    DSCF0536

    💭 Top Tips

    Freeze your raspberries immediately after picking, as they go mushy really quickly. Lay parchment paper over cookie sheet and arrange berries in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag.  You can defrost them or just use them frozen in recipes (like this one) or have as a snack. They are great straight up and frozen and taste like (nature's) candy.

    Frozen raspberries on parchment lined cookie sheet

    It's easiest to use frozen butter when making scones. So, freeze your butter and grate it into the recipe with a cheese grater. It is easier and less messy than using a pastry cutter.

    butter being cut (for pastry) with a cheese grater

    Baking these easy scones was, in a way, as much as an adventure as picking the berries for them. It's challenging enough to cook in someone else's kitchen, even when they have all the supplies you need. But it becomes that much more difficult when you have to improvise.

    Seriously, this is what my Mom uses as a rolling pin these days! For those of you that know her, this will come as no surprise. I obviously didn't inherit the baking gene from this side of the pool. 

    rolling out scones.jpg

    So I made them again when I got home and took new photos!

    This raspberry lemon scone recipe is the perfect scone for taking to a breakfast or bunch potluck! I have made them for Mother's Day potlucks as well.

    raspberry and lemon scones on a black platter on blueish faux wooden surface
    Food Meandering Logo

    📋 Raspberry Lemon Scones Recipe

    These tender and flaky raspberry lemon scones are made without buttermilk. With a hint of licorice and the perfect balance of sweet and tart, they make a great breakfast or brunch dish and are wonderful for taking along to a potluck!
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast, brunch, Snack
    Cuisine: British, North American
    Keyword: lemon, raspberry, scones
    Special Diet: Vegetarian
    Servings: 12 scones
    Calories: 222kcal
    Author: Terri Gilson
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Prevent your screen from going dark

    Ingredients

    • 2 cups all-purpose flour , plus more as needed
    • ¼ cup plus 1 tablespoon granulated sugar
    • 2 ½ teaspoon baking powder
    • 1 teaspoon grated lemon zest (from 1 medium lemon)
    • ½ tsp aniseed
    • ½ teaspoon fennel
    • ½ teaspoon salt
    • ½ cup unsalted butter
    • ¾ cup plus 1 tablespoon heavy cream/whipping cream
    • 1 ½ cup frozen raspberries , kept in the freezer until ready to use
    • ¼ cup powdered sugar/icing sugar
    US Customary - Metric

    Instructions

    • Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
    • Combine the dry ingredients ( flour, ¼ cup of the sugar, the baking powder, lemon zest, anise, fennel and salt) in a large bowl and whisk to break up any lumps.
    • Using a pastry blender, 2 knives or cheese grater and cut the butter into the flour mixture until small, pea-sized pieces remain.
    • Pour in ¾ cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). 
    • Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
      dough rolled out on large cutting board
    • Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).  
      dough cut into rectangle with raspberries on top
    • Starting with the top, berryless third, fold the dough lengthwise into thirds, 
      dough folded over berries
    • Press on the layers as you roll
      dough being rolled up over layers
    • Fold right over until seam is on the bottom. Use a spatula or pasty scraper if the dough sticks to the work surface).
      dough rolled right up over berries
    • Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
      dough sliced into triangles
    • Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon whipping cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.
    •  Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

    Garnish:

    • Sprinkle with powdered sugar and enjoy!

    Notes

    *Please see post contents for important recipe information and tips!
    Nutrition Facts
    📋 Raspberry Lemon Scones Recipe
    Amount Per Serving
    Calories 222 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 8g50%
    Cholesterol 40mg13%
    Sodium 105mg5%
    Potassium 138mg4%
    Carbohydrates 23g8%
    Sugar 6g7%
    Protein 2g4%
    Vitamin A 455IU9%
    Vitamin C 0.3mg0%
    Calcium 60mg6%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 222kcal (11%) | Carbohydrates: 23g (8%) | Protein: 2g (4%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Cholesterol: 40mg (13%) | Sodium: 105mg (5%) | Potassium: 138mg (4%) | Sugar: 6g (7%) | Vitamin A: 455IU (9%) | Vitamin C: 0.3mg | Calcium: 60mg (6%) | Iron: 1.1mg (6%)
    Did you make this recipe? Please leave a star rating and review below!
    Rate this Recipe

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    Reader Interactions

    Comments

    1. Sue Slaght

      August 11, 2016 at 9:47 pm

      I love the wine bottle rolling pin! Haha! Great tip about grating the frozen butter. I've never heard that and definitely seems like a way easier way to go.

      Reply
      • Food Meanderings

        August 11, 2016 at 10:13 pm

        Sue, the grater was totally the easier way to go! And funny, but the wine bottle worked pretty well - not ideal, but it wasn't as bad as I thought it would be!

        Reply
    2. Katie's Time Travelling Kitchen

      August 22, 2016 at 2:42 am

      I've never had raspberries in scones but it sounds wonderful! I must give it a go! 🙂

      Reply
      • Food Meanderings

        August 22, 2016 at 6:48 am

        Yes, it works really well, Katie! Your time travelling kitchen looks really interesting - look forward to following you! Terri

        Reply
        • Katie's Time Travelling Kitchen

          August 22, 2016 at 6:56 am

          Thank you! Thanks for the follow, looking forward to reading more of your blog too! 🙂

          Reply
    3. Ronit

      November 04, 2017 at 9:40 pm

      These look so good!
      I don't want to alarm you, but I know someone who used a bottle this way, It broke and cut her hand... So better safe than sorry! 🙂

      Reply
      • Terri Gilson

        November 04, 2017 at 9:59 pm

        Thanks Ronit! Yes I wouldn’t typically use a bottle but I was at my Mom’s and that’s all she had. But that’s good to know- I never thought of that happening !

        Reply
    4. Sara Welch

      August 06, 2019 at 5:12 pm

      I know what I will be having for breakfast tomorrow! These look so light and sweet; delicious!

      Reply
      • Terri Gilson

        August 12, 2019 at 6:26 pm

        Thanks, Sara!

        Reply
    5. Lisa

      August 06, 2019 at 5:59 pm

      I just love lemon and raspberries together - it's such a great combo! These sound divine!

      Reply
      • Terri Gilson

        August 12, 2019 at 6:27 pm

        Thanks, Lisa. I agree... and the licorice flavor from the fennel and anise really blend well with the combo!

        Reply
    6. Gloria

      August 06, 2019 at 6:36 pm

      These scones are the perfect afternoon treat with my latte. In fact, I would eat these for breakfast too. What a great little dessert to take along to a bbq party.

      Reply
      • Terri Gilson

        August 12, 2019 at 6:29 pm

        Thanks, Gloria. I once brought them for Mother's day brunch potluck and they were a huge hit!

        Reply
    7. Irina

      August 06, 2019 at 6:49 pm

      I am learning another great combination which is lemon plus raspberry. It sounds so refreshing and summery! I am gonna try these scones in the nearest future. Thanks for sharing!

      Reply
      • Terri Gilson

        August 12, 2019 at 6:30 pm

        Thank you...yes, they are perfect for fresh picked OR frozen raspberries!

        Reply
    8. Sylvie

      August 06, 2019 at 7:00 pm

      I love the combo of lemon and raspberries so I am so excited to try your scones recipe! The way the raspberries are coming out of the scones is waaaay too tempting... and I love that you can use frozen berries too 🙂

      Reply
      • Terri Gilson

        August 12, 2019 at 6:30 pm

        Thanks, Sylvie- I hope you enjoy!

        Reply
    9. Brad

      February 29, 2020 at 3:36 pm

      I accidentally left out the sugar and everyone said they were great.

      Reply
    10. Brad

      February 29, 2020 at 3:40 pm

      Oh, also. I did not have aniseed or fennel so I substituted allspice🤪. But as I said, everyone said the were great.

      Reply
      • Terri Gilson

        February 29, 2020 at 9:33 pm

        Great to hear everyone enjoyed them!!

        Reply

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    I'm Terri, a passionate home cook and baker, an award-winning recipe developer, and a busy working mom who is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks, and tips with you, but also my secrets to successful weight maintenance.

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