Raspberry Lemon Scones

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, making a great breakfast or brunch dish. I used to think that scones were on the other side of that line between me and old people's 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...

Either way, this recipe for raspberry lemon scones is worth crossing over that line! They are great for a special brunch like Mother's Day and wonderful for taking along to a potluck! And be sure to check out these other breakfast potluck recipes!

🥘 Ingredient Notes

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.

• Lemon zest. I learned this trick for adding lemon zest to the dough from one of the chefs that I worked with in seniors housing. She made the BEST cinnamon buns, and that was her secret. It works wonderfully with this scone dough, too!
• Aniseed and Fennel seed. Aniseed and fennel add a delicious hint of licorice to the dough. You won't believe how amazing it tastes! Aniseed is different from Star Anise, but similar in flavor but Star Anise is a bit more bitter.
• Whipping cream. Make sure your whipping cream is 33-36% fat.
• Unsalted Butter. I use unsalted butter in my baking because I like to control the salt in my baking, and the salt content in salted butter varies by brand.
• Frozen raspberries. Raspberries are pretty delicate and tend to become messy in baking prep, so frozen raspberries work brilliantly.

📖Variations

• Raspberries. You could also use other frozen berries if you prefer. I think these scones would be great with Saskatoon berries or blueberries!
• Butter. You could use salted butter, but skip the salt in the recipe!
• Aniseed and fennel. The licorice flavor is mild, but if you don't like it, you could skip it or use cardamom for a different twist.
• Mini scones. After shaping, simply cut the dough into smaller triangles. Reduce the baking time by 5-7 minutes and watch closely so they don't overbake.

🔪Step-by Step: How to Make Raspberry Lemon Scones

PREP: Heat the oven to 400°F/204°C. Arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.

STEP 1 (MAKE THE DOUGH): 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 (IMAGE 1). Using a pastry blender, 2 knives, or a cheese grater, cut or grate the butter into the flour mixture until small, pea-sized pieces remain (IMAGE 2). Pour in ¾ cup of the cream (IMAGE 3) and, using your index finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated) (IMAGE 4).

STEP 2 (SHAPE THE DOUGH): 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. (IMAGE 5). Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you (IMAGE 6).

STEP 3 (ASSEMBLY PART 1). 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 (IMAGE 7). Trim the dough, then 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) (IMAGE 8). Starting with the top, berryless third, fold the dough lengthwise into thirds (IMAGE 9). Press on the layers as you roll up. (IMAGE 10).

STEP 5 (ASSEMBLY PART 2): Fold right over until the seam is on the bottom. Use a spatula or bench scraper if the dough sticks to the work surface (IMAGE 11). Slice the dough crosswise (do NOT saw back and forth) with a very sharp knife or pizza cutter, into 4 -6 equal pieces. Cut each piece diagonally to form 2 triangles (IMAGE 12).

STEP 6 (BAKE THE SCONES): 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. Pour the remaining heavy cream into a small bowl and brush a little of the remaining 1 tablespoon over the tops of the scones (a thin layer) and sprinkle with the remaining 1 tablespoon of sugar. (IMAGE 13). Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet (IMAGE 14), then transfer to a wire cooling rack to cool completely. Sprinkle with powdered sugar and enjoy (IMAGE 15)

🌡️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 scones. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

❔ Recipe FAQ's