Best Homemade Fruit Scones (Raspberry Scones)

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This Fruit Scones recipe yields raspberry scones that are buttery, tender, lightly sweetened, and irresistible. Make them with fresh fruit and top with a lemon glaze.

A plate filled with raspberry scones
This easy scone recipe is perfect for a sweet and fruity treat that you can serve any time of day!

Scones, like banana muffins and French toast casserole (a.k.a. bread pudding), are one of those desserts that you eat for breakfast without anyone blinking an eye. And, with these, you are even getting in some morning fruit!

These scones are considered American scones because they are a little sweeter and slightly more dense than English scones; English scones are more like what we in the US would call biscuits.

Either way, fruit scones are delicious to enjoy with breakfast, brunch, or alongside a cup of afternoon tea!


A raspberry scone on a plate
Fruit scones are one of the most common varieties, and this recipe specifically yields delicious raspberry scones with fresh and colorful berries!

The secret to perfect scones, similarly to when you make pie crust or homemade puff pastry, is making sure that your butter is at the right temperature.

Your butter must be cold!

How It’s Made


  1. Start off by whisking together flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
  2. Then, make sure your butter is very cold and cut it into the flour mixture. You don’t want the butter to fully integrate into the dough. Mix in the butter with your hands, squeezing it to smash it down as you work. Keep going until the butter breaks into pea-sized pieces. You could also use a food processor – giving short pulses until the butter is the correct size. If you do this with an electric mixer, you run the risk of over-mixing.
Mixing in cold butter by hand
As long as you use nice cold butter and avoid over-mixing the dough, this easy scone recipe will turn out perfectly every time!
  1. In a separate bowl, mix eggs, sour cream, vanilla, and lemon zest.
  2. Whisk the dry ingredients into the wet ingredients. You still want to be careful about not overworking the dough. Everything will be combined, but the batter will still be lumpy.
Scone dough mixed using a dough whisk
These baked scones are fairly simple to prepare, and once you’ve got the hang of the recipe it will become a breeze to quickly whip up a batch of delicious fruit scones!
  1. To bake, you can divide the dough evenly and put it into a greased scone pan [paid link] – this will make the most uniform scones. If you’re really worried about the scones sticking, make sure your pan is also lightly floured.
Scone batter in a scone pan
Using a scone pan is a sure-fire way to end up with perfectly baked scones with uniform shape, but it isn’t necessary for this recipe.
  1. Or, you could form the batter into a circle onto a parchment paper or silicone mat-lined cookie sheet and cut it into sections. Unlike desserts like madeleines where the correct pan is a must, you can make perfectly respectable scones without a scone pan. This method yields less uniform scones (unless you measure your cuts), but the edges of each scone come out more crispy.
Cutting scone dough into sections
You can also cut the scone dough by hand, making this easy scone recipe versatile and accessible regardless of your baking equipment!
  1. I always add lemon zest to my raspberry scones because lemon and raspberry go so well together (think raspberry lemonade). I place several raspberries on top of each scone before baking.
  2. Scones are best within a few days, but you can freeze them in an airtight container for months.

Lemon Glaze

I top my scones with a simple two-ingredient lemon glaze made by mixing together lemon juice and powdered sugar.

I use a ratio of 2 1/2 teaspoons of lemon juice to 1/2 cup powdered sugar. The goal is for the glaze to be thick yet still flow.

A plate of raspberry scones
These raspberry scones with lemon glaze are perfect as a special morning treat but can just as easily be served as a light and fruity dessert!

Expert Tips and FAQs

For a totally fun twist on these scones, I like giving them a crumb topping. (Let’s be honest, I like giving everything a crumb topping – see my apple crumble pie).

To do so, mix together 1/4 cup of melted butter, 1/2 cup + two tablespoons of all-purpose flour, 3 tablespoons of brown sugar, and 3 tablespoons of rolled oats to make crumbs. Put the unbaked crumbs over the scone dough before baking.

Raspberry Scones
Finish your fruit scones with a crumb topping to add even more sweetness and an extra touch of buttery flavor.
How do I store these fruit scones?

While they’re best eaten within a few days, you can freeze raspberry scones in an airtight container and they should stay for months.

Can I use other berries?

Absolutely – swap the raspberries for blueberries, strawberries, blackberries, or any berry of your choosing. Any summer fruit also works well for these fruit scones. In a pinch, you can use dried fruit, but fresh fruit will make your baked scones really delicious.

Are British scones the same as American scones?

No, not quite. British scones are closer to what Americans would consider biscuits: usually lighter and fluffier and often served with jam and cream. (Mary Berry has an iconic recipe for British scones if you’re looking for a place to start). On the other hand, American scones are a bit more solid and typically have a distinctive triangular shape.

Did you make this recipe? Leave a review!
A plate filled with raspberry scones
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4 from 4 votes

Raspberry Scones

These fruit scones are buttery, tender, lightly sweetened, and irresistible. They are made with fresh raspberries and topped with a lemon glaze.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
Calories 372kcal
Author Stefani


Scone Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter cold
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 32 raspberries

Lemon Glaze Ingredients

  • 1/2 cup powdered sugar
  • 2 1/2 teaspoons lemon juice


Scone Instructions

  • Preheat your oven to 400 °F.
  • In a medium-sized mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
  • Cut in small pieces of cold butter and mix with your hands until you can just see pea-sized pieces of butter.
  • In a separate bowl, mix eggs, sour cream, vanilla, and lemon zest.
  • Mix the wet ingredients into the dry ingredients a little bit at a time until just combined – the batter will be lumpy.
  • Divide batter evenly between the sections of a greased scone pan [paid link]. Or, press the batter into a thick circle onto a parchment- or silicone mat-lined cookie sheet and cut it into eight sections.
  • Place four raspberries on top of each uncooked scone.
  • Bake for 20 minutes or until the scones are browned and a toothpick inserted into the center of one comes out clean.
  • Cool on a cooling rack.

Lemon Glaze Instructions

  • Stir the powdered sugar and lemon juice together in a small bowl until you have a thick but still flowy glaze. Add more powdered sugar or juice as needed.
  • Drizzle over cooled scones.


  • Using a scone pan yields perfectly uniform scones, while using a baking sheet results in less uniform scones with crispier edges.
  • Scones are best eaten within a few days, but you can freeze them in an airtight container for months.


Calories: 372kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 94mg | Sodium: 315mg | Potassium: 196mg | Fiber: 1g | Sugar: 15g | Vitamin A: 681IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
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