Perfectly flaky and loaded with juicy raspberries and tangy lemon flavor, these lemon raspberry scones are glazed in a rich white chocolate glaze and a beautiful addition to any brunch!
Let’s talk brunch 101. It’s a batch of these beautiful lemon-packed raspberry scones glazed with probably way too much white chocolate, front and center in the middle of the brunch table.
With maybe a mimosa or two nearby? Well, you don’t have to twist my arm.
You will ALWAYS find a batch of pretty scones on our Mother’s Day brunch table and this year is no different!
I’ll be baking a double batch of these beauties and calling it a day.
These scones are quite literally BRIMMING with spring flavors and you are absolutely going to love them!
We all know lemon and raspberry is a flavor combo made in heaven, but throwing white chocolate into the deal too? Get ready for the most mind-blowing scone to ever grace your brunch life.
These Lemon Raspberry Scones feature…
- My go-to scone dough base (used in all the scone recipes you see here!) that’s perfectly flaky, butter, and tender.
- Juicy, tart raspberries studded all over in each and every bite
- Tons of intense lemon flavor from both juice and zest.
- A silky-smooth, rich white chocolate glaze
Making the Lemon Raspberry Scones
(scroll to the bottom of the post for the full recipe!)
Ingredients You’ll Need
- Raspberries (fresh or frozen both work – if you choose to use frozen, don’t thaw them!)
- Lemon (you will need about 1 lemons worth of juice + zest)
- Flour (make sure you measure your flour correctly by spooning and leveling)
- Baking Powder
- Greek Yogurt (sour cream or regular yogurt also work!)
- Whipping Cream
- White Chocolate (go for a higher quality white chocolate if possible)
Tips for Baking Perfect Scones
- Shred + freeze butter – this is a very useful little hack in the biz of pastry! Shredded/frozen butter will incorporate much easier into the dry ingredients.
- Handle scone dough gently – overmixing or overhandling of the dough will make for a tough scone. Handle the dough very gently when mixing + shaping.
- Chill shaped scones in freezer 15 min prior to baking – you want all the fats in the scone dough to be as cold as possible prior to baking so your scones rise nice and high. Don’t skip the 15 minute chill time!
- Bake scones until just golden brown – because we’re baking the scones at a high temp of 400F, they may burn if you don’t watch them closely. Check them around the 15-minute mark and pull them out when they are a light golden brown.
- Bake and cool scones completely as recipe directs, but do not glaze in white chocolate. Wrap scones well and freeze up to 2 months. Thaw completely and reheat in 400F oven 15-20 minutes. Top with glaze as recipe directs.
- Make scone dough and wrap well in plastic wrap. Store in refrigerator up to 3 days. Shape and bake scones as directed.
- Make scone dough, cut out into wedges, wrap wedges well in plastic wrap and store in refrigerator up to 3 days. Bake scones as directed.
- Switch up the berries – fresh diced strawberries, halved blackberries, or blueberries would be delicious substitutions for the raspberries.
- Use a different citrus – orange, lime, or grapefruit would all work great here!
- Make them mini – divide scone dough into 2 circles, rather than 1 and cut 8 wedges out of each circle. Bake scones at 400F 10-15 minutes.
Y’all, these scones are just a dream. Bursting with lemon flavor, studded with so many juicy raspberries, and so much white chocolate glaze in every bite.
Not to mention the FLAKIEST, most melt-in-your-mouth scone base ever! Dry scones who??
Ready to up your brunch game and accidentally eat a whole batch of scones solo? Let’s do it.
We love scones around here! A couple other favorites you might enjoy…
Lemon Raspberry Scones with White Chocolate Glaze
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, shredded on large holes of a box grater and frozen
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen raspberries (if using frozen, do not thaw)
White Chocolate Glaze
- 1 tablespoon heavy whipping cream
- 1 tablespoon 2% or skim milk
- 4 oz white chocolate, finely chopped
- Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- In a separate medium bowl, whisk lemon juice, zest, egg, milk, yogurt, and vanilla until smooth. Add liquid mixture and raspberries to flour mixture and very gently fold until a shaggy dough forms.
- Turn dough onto a floured surface and very gently knead several times until dough comes together. Pat dough into a 1-in thick round.* Cut round into 8 wedges and place wedges on prepared baking sheet. Chill scones in freezer 15 minutes.
- Bake scones at 400F 15-20 minutes until golden brown. Cool scones on baking sheet 10 minutes, then transfer to a wire cooling rack.
White Chocolate Glaze
- In a small saucepan over medium heat, heat cream and milk until just steaming. Remove from heat and immediately whisk white chocolate into mixture until smooth and melted. (if you're having trouble getting white chocolate to melt, microwave bowl 15-20 seconds)
- Drizzle warm glaze over scones and let stand 5 minutes before serving. Enjoy!