Raspberry Lemon Scones

These Raspberry Lemon Scones are the perfect mix of buttery goodness, fresh raspberries, and a pop of lemon. They’re made with Greek yogurt to keep them light and fluffy, but are oh-so-good!

Why You’ll Love This Recipe

These Raspberry Lemon Scones are a perfect mix of tart raspberries and fresh lemon. The lemon glaze adds just the right amount of sweetness, brightening up every bite.

I love that they’re made with Greek yogurt, which keeps them lighter and adds some protein. The texture is so tender and flaky, thanks to the combination of cold butter and yogurt.

They’re great for breakfast, a quick snack, or a weekend brunch. And honestly, they’d be perfect for something like Easter or Mother’s Day, too.

If you love scones, try my favorite Earl Grey Scones. Looking for a raspberry dessert? Try these Raspberry Cheesecake Bars.

Ingredients

• Flour: All-purpose flour, spooned and leveled.
• Sugar: Granulated sugar to add some sweetness.
• Baking Powder: To help them rise.
• Fine Sea Salt: To round out the flavors.
• Unsalted Butter: Cubed unsalted butter. Be sure it is very cold. This is the key to light and flaky scones.
• Greek Yogurt: For added moisture, use 0% fat plain Greek yogurt. I like to use Fage.
• Egg: A large egg to hold it all together and give it that amazing texture.
• Lemon Juice and Zest: Fresh lemon juice and zest are best for a fresh and bright flavor.
• Vanilla Extract: Pure vanilla extract for added depth of flavor.
• Raspberries: Fresh or frozen raspberries both work in this scone recipe. If using frozen, thaw and drain them before mixing them in.
• Milk: You can use any milk to brush on top before baking to help them become golden brown.
• Lemon Glaze: A mix of confectioners’ sugar (powdered sugar) and lemon juice.

*The full ingredient list with amounts is in the recipe card below.

How to Make Lemon Raspberry Scones

1. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the butter cubes, and cut in using a pastry cutter or your hands until small crumbles form. Refrigerate while you prepare the wet ingredients.
2. In a medium bowl, whisk together the Greek yogurt, egg, lemon juice, lemon zest, and vanilla extract until combined. Stir the wet ingredient mixture into the dry ingredient mixture until a slightly sticky dough forms. Gently fold in the raspberries.

3. Turn the dough out onto a lightly floured surface and shape it into a flat 7-inch circle. Cut the dough into 8 even wedges using a sharp knife.
4. Place the wedges onto a large parchment-lined baking sheet, spacing them at least 1 inch apart. Refrigerate for 30 minutes.

5. Preheat the oven to 400°F. Lightly brush the tops of the scones with milk. Bake for 18-20 minutes until the tops are light golden brown. Transfer to a wire rack to cool.
6. Whisk together the confectioners’ sugar and lemon juice in a small bowl until a glaze forms. Drizzle over warm scones. Serve and enjoy!

Tips for Making the Best Scones

For perfectly baked scones every time, there are a few things to keep in mind. Here’s what you need to know:

• Use cold ingredients: Cold ingredients are so important for creating flaky scones. Be sure to use cold butter and Greek yogurt straight from the fridge.
• Don’t overmix the dough: Overmixing can make your scones tough, so mix just until the dough comes together.It’s okay if some small lumps of butter are in the dough.
• Use a light touch when folding in the raspberries: Fold in the raspberries gently to avoid crushing them too much.
• Refrigerate the dough before baking: Don’t skip this step! It helps the scones hold their shape and rise properly in the oven.
• Brush with milk before baking: Brushing the tops of the scones with milk helps create a golden brown crust.
• Glaze while warm: For the perfect finishing touch, glaze the scones while they’re still warm. This allows the glaze to soak into the scones and adds an extra layer of sweetness.

Why Use Greek Yogurt in Scones

Greek yogurt is great for keeping baked goods moist, light, and fluffy. I use it all the time when I’m baking! It has more moisture than butter or cream, which helps to keep the scones both moist and tender. Plus, it’s a healthier option than heavy cream, with less fat and a bit more protein.

The acidity in the yogurt also helps to tenderize the dough, creating a light and fluffy texture in the scones. Plus, it adds a slight tangy flavor.

Variations

If you want to change this recipe, try one of these variations.

• Blueberry Lemon Scones: Swap the raspberries for blueberries for a different fruity twist.
• Chocolate Chip Scones: Leave out the lemon and fruit, and add 1/2 cup of mini chocolate chips to the dough for a sweet treat.
• Mixed Berry Scones: Use a combination of raspberries, blueberries, and blackberries for a colorful and flavorfultwist.
• Cheddar Herb Scones: Omit the sugar and lemon, and add shredded cheddar cheese and chopped herbs like rosemary and thyme for a savory version.

Serving Suggestions

These Raspberry Lemon Scones are delicious served on their own, but they are even better when served with a cup of coffee or tea. You can also top them with a dollop of whipped cream or a side of fresh fruit for a brunch spread. They’re great for an afternoon snack, breakfast, or brunch!

They are best enjoyed fresh out of the oven but can also be stored in an airtight container for up to 2 days or frozen for up to 2 months.

Frequently Asked Questions (FAQ’s)

More Breakfast Recipes

• Strawberry Lemon Muffins
• Cherry Chocolate Chip Muffins
• Chocolate Chip Pumpkin Bread
• Strawberry Baked Oatmeal

Print