For a delicious, berry-filled, buttery treat, try these Lemon Raspberry Scones! There’s sweet vanilla and lots of fresh lemon zest in the dough. They’re filled with sweet fresh or frozen raspberries and topped with melted white chocolate. Bonus: these springy, summery scones are easy to make!
WHAT ARE SCONES?
Scones can vary in taste and texture depending on the recipe and method used to make them. They are similar to biscuits, the main differences being that scones have sugar and eggs added. They are somewhere between a biscuit and a muffin. Scones can be dry and sometimes on the plain side and are often served with jam for added flavor.
FAVORITE SCONE RECIPES
I like my scones buttery, moist and flavorful. My Cranberry White Chocolate Scones are flavored with cinnamon and vanilla extract and are studded with cranberries and white chocolate chips! My Lemon Lavender Scones are delightfully flavored with fragrant lavender and have fresh lemon in both the dough and icing.
PERFECT BREAKFAST OR AFTERNOON TREAT
There is nothing like a scone for breakfast-especially when it’s a homemade lemon raspberry scone! They’re surprisingly easy to make. You can even prepare them the night before and bake them in the morning! Melt some white chocolate for the topping and you have a bakery style, homemade treat!
WHAT CAN I MAKE WITH LOTS OF RASPBERRIES?
Whether you’re craving raspberries or are lucky enough to have lots of them, these raspberry lemon scones are the perfect thing to make! They’re packed with 3/4 cup of berries!
I can’t talk about raspberry desserts without mentioning these Raspberry Lemon Cheesecake Bars and this incredible White Chocolate Raspberry Loaf Cake. For berry filled frozen treats, I highly recommend this Raspberry Oreo Ice Cream and this No Churn Mixed Berry Mascarpone Ice Cream.
THESE RASPBERRY WHITE CHOCOLATE SCONES ARE:
- PANTRY FRIENDLY: Made with a simple list of ingredients, I’m willing to bet you have most of these ingredients on hand!
- RICH AND BUTTERY: Just like a good scone should be!
- PERFECTLY SWEET: They are a little sweeter than traditional scones but not overly sweet. They are sweetened with both granulated sugar and brown sugar and finished with a drizzle of sweet white chocolate.
- FRUITY: The berries add pops of fresh flavor and color!
- EASY AND QUICK: You’ll be surprised how simple they are to make. For some reason, I always thought scones were hard to make. The truth is, scones are super easy and quick to make. They’re made with baking powder instead of yeast and don’t require a lot of kneading or any chill time.
TIPS FOR MAKING RASPBERRY SCONES
- Don’t Overwork the Dough: We want a light texture and overworking the dough will result in a dense, heavy texture.
- Cut the Butter into the Dough: Similar to pie dough, you want to work the butter into small, pea sized pieces of butter. A pastry cutter works best for this. If you don’t have one, you can use two forks or your fingertips.
- Keep Your Ingredients Cold: Cold ingredients help keep the butter from melting before it hits the oven. Cold butter will help make our scones nice and flaky. Unlike most recipes which call for room temperature ingredients, you’ll want to make sure to use cold eggs, cold cream, and definitely cold butter.
- Freeze and Grate Your Butter: I know it sounds/feels funny, but I definitely recommend freezing your butter. Just stick it in the fridge the night before or a few hours before making the scones. You can then chop the butter into cubes or grate it using the large holes of a box grater. Place the butter back into the freezer for at least 15 minutes after grating it.
- Chill the Scones Before Baking: Mixing, shaping the dough will cause it to warm up a bit. After shaping and cutting the scones, pop them on a baking sheet and chill for at least 15 minutes before baking.
Those were a lot of tips, but the bottom line is keep your ingredients cold and avoid overworking the dough! Food and Wine has a great article called 7 Tips for Making Better Scones if you are interested in even more tips!
FREQUENTLY ASKED QUESTIONS
Yes. You can use fresh or frozen raspberries to make these scones.
If you use frozen cranberries, there’s no need to thaw them first. Just add them frozen. There is a chance that frozen raspberries will bleed slightly as they’re mixed in. Mine did a little, but I actually liked the streaks of pink they added!
As noted above and in the recipe, it’s important to use cold ingredients when making scones. Keeping dough cold helps prevent the scones from over spreading when they bake. After mixing the dough and cutting out the dough, it’s a good idea to chill the shaped scones for about 15 minutes in the fridge before baking them.
WHAT TO TOP SCONES WITH
- Coarse Sugar: The recipe calls for a generous coating of coarse sugar before baking. The sugar adds additional sweetness and a slight crunchy layer.
- Melted White Chocolate: To make these scones even more decadent, drizzle them with melted white chocolate. Once the scones are cooled, simply melt some white chocolate and drizzle it over the scones. Drizzle it over all of them, or give your friends and family the option to add white chocolate if they like!
HOW TO ENJOY THESE SCONES
- FOR BREAKFAST: The dough is easy enough to make on a weekend morning. Just remember to stick a stick of butter in the freezer so it’s ready to use. To make them even easier to bake up for breakfast, prepare and assemble the scones the night before. Pop them on a baking sheet in the fridge. They’ll be ready to bake up in the morning!
- FOR AN AFTERNOON TREAT: They’re so good with coffee or tea. They make the perfect afternoon treat!
- FRESH FROM THE OVEN: They are delicious warm, straight out of the oven!
I’m so excited for you to make these Lemon Raspberry White Chocolate Scones! They’re fresh, rich and buttery and are such a delicious way to start your day. Bonus! As special as they are, they also happen to be super easy to make!Print
Try these Lemon Raspberry Scones drizzled with white chocolate for an easy, delicious homemade breakfast or afternoon treat!
- 2 cups flour, plus more for work surface
- 3 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, frozen
- 1 cup plus 2 tablespoons heavy cream
- 1 egg yolk
- 1/4 cup plus 2 tablespoons brown sugar, light or brown, packed
- 3 tablespoons granulated sugar
- zest of two organic lemons, regular non-organic lemons can also be used
- 1 teaspoon vanilla extract
- 3/4 cup raspberries, fresh or frozen
- 1 egg, beaten (for egg wash)
- coarse sugar, optional, for sprinkling
FOR THE WHITE CHOCOLATE TOPPING
- 2 1/2 ounces white chocolate, chopped (about 1/2 cup)
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater. Return the grated butter to the freezer to stay cold as you prepare the rest of the ingredients.
- Whisk flour, baking powder, cinnamon, and salt together in a large bowl. Add the grated butter to the flour mixture and combine with your fingertips, two forks, or a pastry cutter until the mixture you have pea sized crumbs.
- In a small bowl, combine the sugars and lemon zest. Use a fork or your fingertips to combine. To the lemon-sugar mixture, add the heavy cream, egg yolk, and vanilla and whisk to combine. Pour the wet ingredients over the flour mixture and stir until slightly til combined then stir the raspberries in until just combined. Do not overmix. Dough shouldn’t be too dry and should be somewhat sticky, but not too sticky. If dry there are some dry spots, add a bit more heavy cream and if it’s too sticky (sticking to your hands a lot), add a little more flour.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands. Shape the dough into a circle about 1-1 1/2 inches thick. Aim for a circle between 6 and 8 inches. For triangle shaped scones, use a sharp knife to slice the dough into 8 triangles. Brush tops with egg and sprinkle tops of with granulated or coarse sugar. Refrigerate scones 15 minutes.
- Bake scones for 17-22 minutes or until golden brown around the edges and lightly browned on top.
- Allow scones to cool. Drizzle with melted white chocolate, if desired.
FOR THE WHITE CHOCOLATE TOPPING
- Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle or spread over the cooled scones. Allow the white chocolate to set a few minutes or enjoy right away!
Keywords: scones, raspberries, fruit, lemon, breakfast, brunch, dessert