Raspberry Lemon Scones

Raspberry Lemon Scones

May 16, 2019
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When I was in eighth grade, my Grandma let me stay home from school to watch the Royal Wedding of Prince William and Kate Middleton. It was such a fun morning to watch this historical event with my mom and Grandma!

I have long been a fan of all things British. I grew up reading Harry Potter, I was the biggest Downton Abbey, and my favorite movie in the world is Pride & Prejudice (Jane Austen is a genius). So clearly, watching this royal wedding was a big deal to me.

My mom brought the scones and my grandma brought the tea. We sat and laughed and cried and ooh-ed and ahh-ed at the dresses, hats, and choir.

My Grandma has since passed, so when Harry and Meghan married last May, my mom and I got up at 3:00 a.m. Again, we watched and cried and ooh-ed and ahh-ed as if we never missed a beat. My mom had prepared tea and scones and made us big hats to wear. It was such a special time.

And if I am not mistaken, we have a royal anniversary this weekend (May 19)! So, in honor of the Duke and Duchess (and now baby Archie) of Sussex, I hope you enjoy these Raspberry Lemon Scones. May these bring back the fondest memories of your time with loved ones!


Print Recipe

Raspberry Lemon Scones

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast



  • 1/3 cup Sugar (plus more for finishing)
  • zest from 1 Lemon
  • XXX cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 8 tablespoons Butter (cold)
  • 1/2 cup + 2 tablespoons Sour Cream
  • 1 tablespoon Vanilla
  • 1 large Egg
  • 1 carton Raspberries (washed and patted dry, halved)
  • Dash of Heavy Cream

Lemon Glaze

  • 1 tablespoon Lemon Juice
  • 2/3 cup Powdered Sugar
  • 1/2 teaspoon Vanilla
  • 2 tablespoons Heavy Cream


  • Preheat oven to 350 degrees F.
  • Blitz the sugar, lemon zest, flour, baking powder, and salt in a food processor. 
  • While pulsing, add in the butter 1 tablespoon at a time. 
  • Once the mixture resembles dry sand, add in the sour cream, vanilla, and egg. Blitz until combined. 
  • Lightly dust a clean counter top with flour. 
  • Turn the dough mixture out onto the counter top. Gently press the dough to flatten it. With gentle folding motions, incorporate the berries into the dough. Continue to fold until just combined, careful not to overmix. 
  • Shape the dough into a circle. Using a bench scraper or a long knife, cut the dough into 8 triangles. 
  • Place the 8 triangles onto the a baking sheet lined with parchment paper. 
  • Brush a bit of heavy cream onto each scone. Dust them all with sugar. 
  • Bake 20-22 minutes, or until the scones are baked through, and just beginning to brown on the bottom. 
  • While the scones are baking, prepare the glaze. Combine the lemon juice, powdered sugar, vanilla, and heavy cream. 
  • Once the scones have been removed from the oven and slightly cooled, drizzle the glaze onto each scone with a spoon or piping bag. 
  • These are best served same day, but will stay good for overnight in an airtight container. 
Keyword Lemon, Raspberry, Scones

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