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Fresh Lemon Raspberry Scone Recipe

 Make Homemade Scones with Fresh Berries

This Fresh Lemon Raspberry Scone Recipe makes the most yummy homemade scones with fresh raspberries!

This scone recipe is very easy to make and with the refreshing lemon taste is provides, it will please one and all!

You can also substitute blueberries in the place of the raspberries.



2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsps. sugar
5 tbsps. butter, unsalted, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh raspberries


1/2 cup lemon juice, freshly squeezed
2 cups confectioner's sugar, sifted
1 lemon, zest, finely grated
1 tbsp. unsalted butter



In a bowl combine the flour, baking powder, salt, and sugar.

Using a pastry blender, or forks, cut in the butter to coat the pieces with the flour mixture, until the mixture resembles coarse crumbs.

Make a well in the center and pour in the heavy cream.

Fold everything together just until combined, do not over mix the dough.

Fold the raspberries into the batter.

Take care not to mash the raspberries too much, or else the colour will bleed too much into the scone batter.

Press the dough out on a lightly floured surface into a rectangle, about 12" x 3", and about 1 1/4" thick.

Cut the rectangle in half, and then in half again. You now have 4 - 3" size squares.

Cut the squares in half on a diagonal to give the classic triangle shape.

Transfer the scones to a parchment line baking sheet and brush the tops with a little heavy cream.

Bake at 400° F for 15 to 20 minutes until brown.

Let the scones cool for a few minutes before you apply the glaze.


Mix the lemon juice and confectioner's sugar together in a microwave safe bowl.

Stir until the sugar dissolves.

Add the lemon zest and butter.

Microwave for 30 seconds on "high" power.

Whish the glaze to smooth out any lumps, and then drizzle the glaze over the top of the scones.


ENJOY this Lemon Raspberry Scone Recipe!

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