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+ servings
Raspberry lemon scones on a white plate

Raspberry Scones with Lemon Glaze

Course Breakfast
Keyword Breakfast, Lemon, Raspberry, Scones
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people


Raspberry Scones

  • 2 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • ¼ tsp baking soda
  • 6 tbsp cold butter cut into cubes
  • ½ cup milk
  • 1 tbsp vanilla extract
  • ½ cup raspberries

Lemon Glaze

  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 2 tbsp lemon juice


  • Preheat oven to 375°
  • In large mixing bowl add dry ingredients for the scones and mix well to remove any lumps
  • Slowly add in milk, vanilla, and butter. Mix well until dough is consistent
  • Add in raspberries and form into round dough ball
  • Place parchment paper on baking sheet and place dough on the sheet
  • Flatten out a little bit but keep the round shape
  • Cut dough with knife or bench scraper to 8 scones but keep the round shape of the 8 scones together
  • Sprinkle a few pinches of sugar on top of the scones and bake for 30 minutes
  • While scones are baking add Lemon Glaze ingredients into small mixing bowl and mix together until you get a nice icing
  • Once scones are done baking, remove from oven and place on rack to cool
  • Now that scones are cooled, add the glaze on top and serve