Glazed Lemon Raspberry Scones

Glazed Lemon Raspberry Scones

It’s finally berry season! The strawberries are fading out, but raspberries, blueberries, and black raspberries are still growing strong. Instead of eating all the berries straight off the bush, I decided I could set aside one cup of raspberries to make some amazing Glazed Lemon Raspberry Scones!

Ingredients

Here’s everything you’ll need to make some delicious Glazed Lemon Raspberry Scones

Lemon extract can be difficult to find sometimes, but you can get it from The Spice House at the link above!

Try ingredients for lemon raspberry scones

How to Make Glazed Lemon Raspberry Scones

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

In a large bowl, combine the flour, sugar, baking powder, salt, and zest if using. Use a cheese grater to shred the cold butter and mix it in using a pastry blender.

Mixing the ingredients

Whisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl. If you don’t have buttermilk, whisk three tablespoons of milk with a quarter teaspoon of apple cider vinegar or lemon juice. Set aside for five to ten minutes before using.

mixing the batter for glazed lemon raspberry scones

Add the wet ingredients to the dry and mix until the dough has come together, but do not over mix. If the dough is still very sticky, add some more flour. Gently fold in the raspberries.

close up of scones before baking

 Turn out half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter. Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet. Repeat with the rest of the dough.

Glazed lemon raspberry scones before baking

 Bake for about 15 minutes or until the scones turn slightly golden. A toothpick inserted in the center should come out clean when they are ready. Transfer the scones to a wire rack to cool.

glazed lemon raspberry scone on a plate

While the scones are cooling, prepare the glaze. In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest. Add more sugar until the glaze reaches the desired consistency. I prefer having it a little thicker so that it doesn’t soak into the scones. When the they are cool, drizzle the glaze over the top with a fork.

I hope you enjoy these Glazed Lemon Raspberry Scones! Be sure to leave a rating below and let me know what you think in the comments. Happy baking!

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Glazed Lemon Raspberry Scones

These lemon scones are sweet and buttery with juicy raspberries in every bite!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 16 scones
Author: Rachel Alexandra

Ingredients 

Scones

  • 2 cups whole wheat pastry flour plus extra for kneading
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp Celtic sea salt
  • Zest of half a lemon
  • 7 Tbsp Irish butter chilled
  • 3 Tbsp buttermilk
  • ¾ cup unsweetened applesauce
  • 3 Tbsp raw honey
  • 1 ½ tsp lemon extract

Glaze

  • cup powdered sugar
  • 1 Tbsp raw honey
  • 1 Tbsp whole milk
  • ½ tsp lemon extract
  • Zest of half a lemon

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and zest.
  • Use a cheese grater to shred the butter and mix it in using a pastry blender.
  • Whisk the buttermilk, applesauce, honey, and lemon extract in a medium sized bowl.
  • Add the wet ingredients to the dry and mix until the dough has come together. Do not over mix. If the dough is still very sticky, add some more flour.
  • Transfer half of the dough onto a lightly floured surface and form it into a circle, roughly six inches in diameter.
  • Using a butter knife, cut the circle into eight portions. Place each scone on the baking sheet.
  • Repeat with the rest of the dough. Bake for about 15 minutes or until they turn slightly golden. A toothpick inserted in the center should come out clean when they are ready.
  • Transfer the scones to a wire rack to cool. Meanwhile, prepare the glaze.
  • In a small bowl, whisk together the sugar, honey, milk, lemon extract, and zest. If you prefer a thicker glaze, add a little more sugar.
  • When the scones are cool, drizzle the glaze over the top. Enjoy!

Notes

If you don’t have buttermilk, mix 3 tablespoons of regular milk with 1/4 tsp apple cider vinegar or lemon juice. Set aside for 5-10 minutes before using.
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