Name: Raspberry Scones with Lemon Butter Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1/4 cup lemon juice; 1 cup confectioners' sugar; 1/2 tablespoon butter, melted; 3 cups all-purpose flour; 1/3 cup sugar; 2-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 12 tablespoons (1-1/2 sticks) cold butter, cubed small; 3/4 to 1 cup buttermilk; 1 cup frozen raspberries

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These Raspberry Scones with Lemon Butter Glaze are a flaky and tender summer scone recipe you’ll love. Packed with raspberries, these easy-to-make scones are perfect for the season.

While I most often make them for tea, they’re also a tasty treat for baby showers, wedding showers, Mother’s Day… or simply as a snack under the shade of your favorite tree.

This means these raspberry scones are utterly delicious all season long.

Much like our Buttermilk Strawberry Scones, these sweet treats are easy to make, and perfect anytime you’re craving something sweet and summery.

A simple-to-make scone, that’s flaky and tender, with a perfect blend of sweet and tart. Finished off with a Lemon Butter Glaze that brings all the flavors together.

What to Love About Raspberries Scones

There are many reasons to love scones, particularly with a cup of tea, or ice tea when temperatures rise, but also these:

Simple to make with common pantry ingredients
Raspberry and lemon are a perfectly delicious pairing
Easy to freeze for snacks, tea, and brunch… anytime
Frozen raspberries are best so you can have summer flavor all year long

Raspberry Scones Ingredients

All-purpose flour
Granulated sugar
Baking powder, baking soda
Confectioner’s sugar
Buttermilk
Lemon Juice
Frozen raspberries

Using Frozen Raspberries

While writing this recipe, I tested it using both fresh and frozen raspberries.

As much as I wanted fresh raspberries to work best, they honestly didn’t. The fresh berry is too soft and doesn’t hold up in the dough. Frozen raspberries are exceedingly easy to use when making scones.

If you have fresh raspberries, as I often do, simply freeze until firm before adding them to the recipe.

Tip: Break up larger frozen raspberries into pieces with your fingers.

How to Make Raspberry Scones

Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)

Fold the raspberries into the dry mixture and coat. Make a well in the center and pour in the buttermilk. Fold the ingredients until it is just incorporated. Be careful not to overwork the dough.

Transfer the dough to a floured surface and divide it into 2 parts. Roll each part into a round shape about 3/4-inch thick. Cut each disc into 6 wedges and place them slightly separated on the prepared baking sheet. Bake for 14-18 minutes, or until the top begins to turn golden brown.

For the glaze: combine the lemon juice, confectioners’ sugar, and melted butter in a small bowl. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with glaze.