Raspberry Scones with Lemon Butter Glaze

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.

Closeup view of raspberry scone

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.

Raspberry Scones with Royal Albert Country Roses tea set

Raspberry Scones with Royal Albert Country Roses tea set

Raspberry Scones with Lemon Butter Glaze

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy to make, sweet and flaky, these Buttermilk Raspberry Scones are everything you love about the season. Make a batch and enjoy a cup of tea!

Ingredients

Raspberry Scones

  • 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

Lemon Butter Glaze

  • 1/4 cup lemon juice
  • 1 cup confectioners' sugar
  • 1/2 tablespoon butter, melted

Instructions

  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, pastry cutter, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
  3. Fold the frozen raspberries into the dry mixture and coat. Make a well in the center and pour in 3/4 cup of buttermilk. It's better to add too little and add more as necessary. Work with the ingredients until it begins to form a dough. You may need to increase the buttermilk. Most often I need a bit more than 3/4 cup and up to about 1 cup.
  4. Transfer the dough to a floured surface and divide it into 2 parts. Roll each part into a round shape about 1 inch thick. Cut each disc into 6 wedges and place slightly separated on the prepared baking sheet. Brush with additional buttermilk or milk and sprinkle with sanding sugar if desired.
  5. Bake for 14-18 minutes, or until the top begins to turn golden brown.
  6. 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.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 436mgCarbohydrates: 42gFiber: 2gSugar: 16gProtein: 4g

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