Raspberry Lemon Scones

 This little produce shop by my office sells fresh berries and flowers at ridiculously good prices.  One morning, feeling inspired by our clean kitchen, I took our fresh raspberries out of the fridge and whipped up these scones. They were the perfect treat to nibble on while we researched kitchen renovations and lounged the rainy morning away.  


  • 2 1/4 cups all-purpose flour
  • 1/4 cup of sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon of sea salt
  • 6 tablespoons of unsalted butter
  • 1 cup of heavy cream
  • 1 cup of raspberries (fresh or frozen)
  • Zest from 1 lemon 
  • Lemon juice from half of a lemon


  1. Preheat oven to 400 F
  2. Prepare a baking sheet with parchment paper
  3. Place sugar, lemon zest, flour, baking powder and salt in a large mixing bowl. Whisk until combined
  4. Cut the butter into the flour mixture. The texture should look like coarse sand
  5. Pour the cream, lemon juice and raspberries into the flour mixture and with a spatula fold the ingredients together
  6. Turn the dough onto a slightly floured surface and gently knead 
  7. Form the dough into a circle and cut into about 8 pieces
  8. Transfer the scones onto the baking sheet and bake for about 20-25 minutes (or until golden brown)
  9. Remove from oven and let cool completely  
  10. Serve with fresh raspberry jam or devonshire cream 
Illustration by Inslee

Illustration by Inslee