Lemon Raspberry Scones

Lemon Raspberry Scones are great for spring. The perfect wake up call.

Sweet, spring-y Lemon Raspberry Scones make a delectable way to start your day. Paired with vibrant, sweetened iced coffee, it’s the boost you need to kick your morning into overdrive!

This is a sponsored post on behalf of Starbucks®. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.

The weather is finally, FINALLY turning from frigid to warm. We’re in that sweet spot where it’s not quite tropical, but you definitely still want light breakfasts and cold drinks to refreshingly begin the day.

Little Elle is really getting into the fact that Mama’s a baker, and that kid can eat, man. I’m loving introducing her to new flavor combinations by creating fun baked goods, like these Lemon Raspberry Scones. There’s pucker-y lemon yogurt and fresh lemon zest right in the scone, along with fresh raspberries that were so sweet I had to stop myself from popping them all directly into my mouth.

Top it all off with a sweet lemon glaze, and O-M-G have you got one gorgeous breakfast bread on your plate. Elle is definitely a big fan.

Lemon Raspberry Scones are a perfect beginning to a perfect day. Enjoy.

Now, as much as I love a sweet scone on my plate, I need a little more than sweet fruit to get myself kickstarted in the morning. Enter Starbucks® Iced Coffee K-Cup® Packs in Sweetened – the perfect fairing to our breakfast of lemon-y raspberry-filled scones.

I’m a girl that loves coffee (iced or hot) with heft. And that’s a perfect description for any of the Starbucks® Iced Coffee K-Cup® Packs. It’s like having a barista right here in my kitchen, whipping up my favorite customized iced coffees. What more could you ask for to start Monday (or any day) off right?

I love scones as a quick and easy breakfast, especially when paired with iced coffee, because they don’t require a lot of effort to eat. Once you’ve made them, just pop them in an airtight container in the fridge OR freezer. They keep for several days at least, and in the freezer for up to two months – you can enjoy a Lemon Raspberry Scone long after raspberry season is over, deep into the heat of summer – which is 100% iced coffee season. See? Perfect pairing, all spring and summer long!

Lemon Raspberry Scones are tart and sweet. What a way to start your day!

Lemon Raspberry Scones

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Total Time: 32 minutes


For the Scones

  • 1/3 cup granulated sugar
  • zest of two medium lemons
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2/3 cups fresh raspberries

For the Glaze

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
  3. Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
  4. In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The raspberries may break up a little, no worries because they’ll bake up beautifully. Gently use your hands to press the dough against the bowl into a ball. The dough will be quite sticky at first, but it will come together.
  6. Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.


  • Scones store well in an airtight container within the refrigerator for up to three days.

37 Responses to “Lemon Raspberry Scones”

  1. Heather - Butter&Burlap — April 27, 2015 at 10:12 am

    I love scones too, however I can’t seem to find how to create the perfect texture – crisp on the outside and soft on the inside! I’ll have to practice with this recipe :). To keep them in the freezer, do you bake them first or freeze the dough?


    • Jamie — April 28, 2015 at 10:58 am

      I would bake them first and then freeze them. I hope this helps.


  2. Kelsey — April 27, 2015 at 10:54 am

    For the greek yogurt – is the the entire 1/2 C + 2 Tbsp lemon flavored? Or just the 2 Tbsp? Also, can you use plain greek yogurt and just add more lemon juice? Thanks! These look great!


    • Jamie — April 28, 2015 at 11:04 am

      The measurement for the yogurt is 1/2 cup plus 2 tablespoons. If you are using plain yogurt, I would add about 1 to 2 teaspoons of lemon zest. I hope this helps.


  3. Andrea — April 27, 2015 at 11:23 am

    This sound delicious and the pictures make me wish I had a few in front of me right now. Can’t wait to try this recipe!


    • Jamie — April 28, 2015 at 10:58 am

      Thanks so much, I hope you do try them. I appreciate you visiting.


  4. Natalie | Paper & Birch — April 27, 2015 at 12:40 pm

    Oh my Jamie, I swear I started drooling as soon as I saw these! And if Elle is a big fan, then they must be amazing! :)


    • Jamie — April 28, 2015 at 10:57 am

      Thanks so much! I hope you get the chance to try them. Thanks for visiting.


  5. Gauri — April 27, 2015 at 10:51 pm

    Can we increase the yoghurt or sour cream and replace the eggs?


    • Jamie — April 28, 2015 at 10:57 am

      You can try 1/4 cup yogurt or sour cream for each egg. I hope this helps.


  6. Teresa — April 28, 2015 at 10:39 pm

    These scones look seriously addictive! :)


    • Jamie — April 29, 2015 at 1:23 pm

      Thanks so much for visiting!


  7. Ingrid — April 30, 2015 at 7:55 pm

    This recipe is incredible! I have never made scones before and these turned out better than I imagined. Definitely going to be making these again!


    • Jamie — May 4, 2015 at 8:44 am

      I’m so glad that the recipe turned out well for you. Thanks for stopping by.


  8. billy — July 9, 2015 at 4:12 am

    I just made these the other day with some hand picked berries and they were delish! Dough was bit gooey and I couldn’t really pull them apart in my baking dish,  but I didn’t want to  add any flour since the last time I made some scones with more flour than it was stated in the recipe they turned out bit hard, but this one were just perfect no matter I had to cut them apart with knife :)


    • Jamie — July 9, 2015 at 8:27 am

      I am so happy to hear you enjoyed the recipe. The dough is definitely a bit soft and sticky, but it always bakes up beautifully! Have a great day!

  9. Dagmar — August 1, 2015 at 9:15 am

    Just splendid!!!

    Cheers now


  10. R — November 2, 2015 at 12:37 am

    I had a question for you, if i wanted to make my scones everyday and i have already prepared the dough, would you refrigerate it or just leave it at room temperature?


    • Jamie — January 13, 2016 at 9:13 am

      Hello! I would refrigerate the dough. I’m not sure the scones would bake as well if you refrigerate them for a few days, though. Maybe bake the scones and freeze them? And then you could thaw them out daily and have them that way. I hope you enjoy them!

  11. Addie — January 11, 2016 at 3:27 pm

    I made these last night and they were DELICIOUS!!! Unfortunately, my golden retriever puppy jumped onto the counter and ate the last five. I am making them again tonight and I am very excited. Maybe this time I should hide them from the puppy!
    Would recommend to a friend and I loved them!


    • Jamie — January 12, 2016 at 6:32 pm

      Hi, Addie! I’m glad you and your puppy enjoyed them!

  12. Danielle — January 17, 2016 at 3:21 pm

    These were fabulous! They have a great taste and texture, I will definitely be making them again. Thank you!


    • Jamie — January 17, 2016 at 8:42 pm

      So glad to hear you enjoyed the recipe, Danielle. Thanks so much for stopping back and leaving your feedback! Happy baking!

  13. Gina — January 24, 2016 at 10:57 am

    I just recently made these and they have wonderful flavor. However, mine were very dense and didn’t seem to poof up. Did I do something wrong?


    • Jamie — January 24, 2016 at 3:10 pm

      Hi, Gina! I’m sorry the scones didn’t work out the way you wanted. Sometimes if the dough is overhandled before baking the scones won’t rise. Also, double check the baking powder measurement or the date on your baking powder. Let me know if I can help you more. I’m glad you enjoyed the flavor!

  14. Amanda — March 14, 2016 at 10:12 pm

    Can the recipe be doubled?


    • Jamie — March 15, 2016 at 2:42 pm

      Hi, Amanda! The recipe can absolutely be doubled. I hope you enjoy it!

  15. Bal — March 25, 2016 at 11:15 am

    Is it okay to use frozen berries? Thanks!


    • Jamie — March 26, 2016 at 10:59 am

      Hi, Bal! I think the frozen berries will work just fine. I hope you enjoy them!

  16. Star — March 25, 2016 at 11:13 pm

    This was a colossal waste of time and ingredients. I followed the recipe exactly and they were an impossible gooey mess so I had to add flour a bit at a time until I could at least do something with it. The whole lot is heading for the trash. I’ll never make it again. Raspberries are way to expensive and yummy to waste like this. 


    • Jamie — March 26, 2016 at 10:46 am

      I’m so sorry, Star! Let me know if I can do anything else for you.

  17. Sarah — June 16, 2016 at 1:42 pm

    Could I use sliced strawberries instead, do you think?


    • Jamie — June 20, 2016 at 12:06 pm

      Hi, Sarah! I think sliced strawberries would be great. I hope you enjoy them!

  18. moira — June 19, 2016 at 1:36 pm

    What a great recipe!! I am always nervous thst the scones with be dry and crumbly and these are the exact opposite!! I made two batches  this morning. I used sour cream and added 2 TBSP of fresh lemon juice. I also used whole wheat flour. The second batch I substituted blueberries for the raspberries. Both were a total hit with my family. 


    • Jamie — June 20, 2016 at 12:03 pm

      I’m so happy to hear that, Moira!

  19. Jenn — September 17, 2016 at 2:26 pm

    This is my second attempt at making scones and they turned out tasting very good but they never look as nice as the photos!  The issue I always have is mixing in the berries, I didn’t fold them in until the dough was already sticking together because I thought it would get mushier if I added them in during the semi-dry stage since I still have to make it into a ball.  However the berries still got all mashed up anyway and I had to keep adding flour to get the dough to stick together a bit.  It was still pretty sticky and soggy when I transferred to the baking sheet and I baked longer than 17 minutes, almost 20-25 to get it golden brown.  It didn’t turn out as nice looking as the photo but overall it is delicious and the glaze is awesome.  I will def be making these again but I need to perfect the technique.  


    • Jamie — September 17, 2016 at 2:48 pm

      I’m so glad you enjoyed the scones, Jenn, and that they tasted good!

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