Lemon Raspberry Scones

When you laminate the dough (that’s making layers of dough with butter in-between) you get the flakiest scone you’ll ever bite into. And with loads of lemony flavor in the glaze you’ll get a unique light treat perfect for serving to guests at the book club or taking into the office.
30 min Prep Time
25 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Servings: 8

Servings: 8


  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons freshly grated lemon zest
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cups unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2 large eggs, divided
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries
  • Coarse sugar
  • Glaze:

  • 1 1/2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon freshly grated lemon zest


Step 1

Heat oven to 400°F. Line a baking sheet with parchment paper.

Step 2

Whisk flour, sugar, salt, baking powder, lemon zest and baking soda in a large bowl. Toss butter with dry ingredients until coated. Cut butter into dry ingredients by pinching and rubbing it between your fingers until the size of small peas.

Step 3

Whisk buttermilk, 1 egg and vanilla extract in a small bowl.

Step 4

Make a well in the center of the dry ingredients. Pour in liquid mixture. Gently stir in with a rubber spatula until shaggy dough forms. Gently fold in the frozen raspberries.

Step 5

Transfer dough to a lightly floured surface. Roughly pat dough into an 8x8-inch square, about 1-inch thick. Cut into 4 squares. Stack squares on top of one another and press down, flattening back to a square.

Step 6

Shape dough into an 8-inch circle, about 1-inch thick. Cut into 8 wedges. Place onto prepared baking sheet, spaced 2 inches apart. Place in the freezer for 10 minutes prior to baking to ensure the butter is chilled.

Step 7

Mix remaining egg with 1 teaspoon of water in a small bowl. Brush over scones and sprinkle with coarse sugar.

Step 8

Bake for 20-24 minutes or until lightly browned. Let cool slightly.

Step 9

Whisk glaze ingredients in a medium bowl until smooth. Drizzle over warm scones and serve.