This post may contain affiliate links. Please read our disclosure policy.

Homemade buttermilk Raspberry Lemon Scones are a delightful summer treat that you can enjoy for breakfast, brunch, or afternoon tea.

homemade raspberry lemon scone with cream

One of my most favorite things to do in this world is to enjoy afternoon tea. There’s something about having my own pot of tea with a huge tower of treats that completely tickles my fancy. I’ve always shied away from making things that involve butter + flour + technique. You know, things like pie crust and biscuits. Slowly but surely I’ve gotten better at improving my technique and my poor thighs have paid the price.Buttermilk Lemon Scones are quite simple to make and turn out light and fluffy if made with a delicate touch. They're perfect for Mother's Day brunch.

I use my handy dandy food processor to mix up the dough. I am totally out of my comfort zone when I dump the dough on the mat for shaping because it is so under mixed at that point. See? Its all about the technique. I just crushed up a bunch of frozen raspberries I had in my freezer, spread them out over the dough, and folded it over.frozen raspberries on top of scone dough

Then I shaped my scones into a big disk and cut them into eight equal pieces. The crunchy sugar crystals on the top are the absolute best.sliced raspberry lemon scones on brown baking pan

See the pretty layer of raspberries? Love it.

A close up of a raspberry scone

Bake them up and count the minutes until you can dig in.

homemade buttermilk scones with raspberry

Scones are best with creme fraiche but I just put a healthy sized dollop of whipped cream on top and it was just perfect. A close up of a raspberry lemon buttermilk scone

And of course I had to share my half-way-through-my-pig-out-session photo.

A half eaten piece of raspberry scone with cream

Raspberry Lemon Scones

Prep20 minutes
Cook15 minutes
Total35 minutes
Servings 16 scones
Homemade buttermilk Raspberry Lemon Scones are a delightful summer treat that you can enjoy for breakfast, brunch, or afternoon tea.


  • 3 cups all purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest zest from one large lemon
  • 3/4 cup unsalted butter cold, cut into 1" cubes
  • 1 whole egg
  • buttermilk about a cup, see instructions
  • 2 cups raspberries I used frozen and then smashed them into tiny pieces
  • large sparkly sugar crystals for the top


  • Preheat oven to 375 degrees F. Prepare your baking sheet by lining with parchment paper.
  • Add flour, sugar, baking powder, salt, and lemon zest to a food processor with the dough attachment in place. Pulse a few times to combine the ingredients.
  • Add cold butter cubes and pulse until the mixture has little pea sized dough balls.
  • Using a glass (or see through) measuring cup, add the egg and lightly beat. Then, add enough buttermilk such that the combined volume of the egg and the buttermilk is 9 ounces. Stir to combine.
  • Slowly add the buttermilk egg mixture to the dry ingredients while pulsing after each pour just to combine. Be very careful not to over mix. Turn out dough onto a lightly floured surface. Not all of my dough was combined and I worked it together once on the counter. Divide the dough into two parts and pat the dough so that it is about 1" thick. Add the raspberry pieces to the top of half of the dough and then fold the dough over. You can incorporate the raspberries any way you choose, just be careful not to overwork the dough. Slice across or cut into biscuits (I made two rounds and then sliced each one into 8 scones).
  • Sprinkle the scones with the sparkly sugar and bake in preheated oven for about 15 minutes until lightly golden brown.
  • Serve with whipped cream, butter, or creme fraiche as well as fruit preserves.


Calories: 184kcal, Carbohydrates: 23g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 43mg, Potassium: 206mg, Fiber: 2g, Sugar: 3g, Vitamin A: 286IU, Vitamin C: 4mg, Calcium: 76mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below
Homemade buttermilk Raspberry Lemon Scones are a delightful summer treat that you can enjoy for breakfast, brunch, or afternoon tea.

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

You May Also Like

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Girl, what are you doing to me? lol I hop over to pin a recipe from my latest e-mail, and 10 recipes later, I realize, I’ve been pinning for an hour! Lol Then I’ll hear one of my kids call to me, “Mom, I thought you said you were gonna check you e-mails, really quick? What’s taking so long??” Luckily you save me when I appear with pumpkin spice scones, and a promise to make raspberry lemon scones. lol. Great recipes, you are awesome! (from the pumpkin spice full mouths of my children, Lol)

    1. What an awesome comment. Thank you, Jenny! You and I sound identical when it comes to “checking your emails”. Glad you enjoy the photos! Krissy