Petite Raspberry Scones + Fresh Lemon Glaze

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How’s it going? End of school, blazing pre-summer heat + life have kept me from you. I’m sorry. I’m back. And I’m seriously backlogged with truckloads of recipes that I want to share with you. Think savory Spaghetti + Meatballs  that comes together quickly. Or what about that Salted Caramel Brown Butter Blondie Ice Cream that I’ve been parading around social media? Or one of my favorite recipes: pizza dough is quickly mixed and shoved in the fridge for a couple-three of days to bubble and gurgle and get all of the hard work done. By Wednesday you can have a quick (yes, quick!) mid-week pizza night. These are the things occupying my time. While my kids are away with their dad for the summer, I will be tending to these recipes and getting them to you as quickly as I can, picking up the pace a bit.

This raspberry scones recipe is very similar to this recipe, just delete the blueberries and add more raspberries. But people have told me they prefer to have the recipes separate for easy reference. So here you have it. They’re so pretty to photograph, I’m quite happy to give them their own place to shine. Let’s get to them, shall we?

Scone Crib Sheet:

  • Freezing Your Dough. I cannot emphasize enough the importance of freezing your scone dough. In previous recipes I have suggested a minimum of 30 minutes in the freezer. This does a couple of things. First, it will give you a higher rise once this dough hits the heat of the oven. Second, it makes this moist dough much easier to deal with. I have become incredibly cocky when it comes to freezing dough, oftentimes leaving it in the freezer overnight. I’m a bit maniacal that after a quick freeze (say, 60 minutes?), you then wrap it tightly in parchment paper, then plastic wrap, then foil and then place in a re-sealable plastic bag so as not to lose any extra moisture. However, I recently made scone dough, placed it in the freezer and went wine tasting. Totally normal. And P.S., I totally forgot about them. Next morning I shuffled to the freezer and thought, crap, I’ve ruined them. Popped them in the oven (straight from the freezer) and they were perfection. If they have been frozen for longer than an hour, make sure to tack on several minutes to the bake time. Also, if you have fresh fruit in the frozen scone (such as raspberries), check to make sure the dough closest to the fruit is cooked through.
  • Flour. I cannot emphasize enough the importance of using cake flour in this recipe. You could use all-purpose flour for the entire recipe, but it will not yield the same fluffy finished product. It’s worth it. You can make your own cake flour at home. For every 1 cup of cake flour, use 1 cup of all-purpose flour. Then take 2 tablespoons of all-purpose flour out, and put 2 tablespoons of cornstarch in. Everyone and their mother will tell you to sift the flour and cornstarch combo 6 times. I grab my whisk and fluff the ingredients around a bit and keep working. You decide on which approach you’d like to take.
  • Raspberries. Adding the raspberries is going to be a bit messy and it will make your dough feel a bit odd (almost slick). They’re going to break and you might even have a bit of a panic attack and think you’re doing it wrong. You’re not. Punch on through. You can do it. Also, make sure that you clean and dry your fruit (completely) in advance of adding it to the dough. Likewise make sure it is fresh, ripe and firm. If the fruit is overripe it will bleed like hell all over the dough. The fruit will bleed regardless, however overripe fruit will make it worse. We want pretty streaks, not a crime scene.
  • Baking Powder. Go for the aluminum-free baking powder. Scones can be a bit on the blonde side and the aluminum in baking powder can give them this faint, bluish hue. It’s not a deal breaker, but if you’re at the store pick up the non-aluminum kind. Additionally, you want double-acting baking powder. This is non-negotiable.
  • Humidity. In regards to the amount of cream to use… If you live in Palm Springs and there is zero humidity, use the full 3/4 cup of cream. If you live in Hawaii, you probably only need 2/3 cup of cream. If you live in a city with average humidity then use 2/3 cup plus 1 tablespoon of cream. I know this seems anal, but it’s important stuff. Nobody wants a dry scone. I’m going to start a new campaign: #humiditymatters
  • Master Recipe. Consider this a ‘master’ scone recipe. You can create all sorts of combinations with this…make it your own. Chocolate chip? Orange? Get creative people.

Let’s bake some raspberry scones, betches.

petite raspberry scones + fresh lemon glaze | recipe via DisplacedHousewife

Petite Raspberry Scones + Fresh Lemon Glaze

Makes 16 Petite Raspberry Scones


For the Raspberry Scones

  • 1 1/2 cups cake flour
  • 1 cup all-purpose flour plus 3 tablespoons
  • 2/3 cup granulated sugar
  • 2 tablespoons baking powder, non-aluminum + double-acting*
  • 1/2 teaspoon sea salt
  • 1 generous tablespoon lemon zest (about 1 lemon)
  • 1 teaspoon cinnamon
  • 8 tablespoons cold unsalted butter, cut in 8 pieces
  • 2/3 – 3/4 cup heavy-whipping cream, cold
  • 1 large egg, cold
  • 1 cup-ish raspberries, washed and dried completely

* When I first posted this I had 1 tablespoon of baking powder in the ingredients. This was an error. The recipe will still work fine, but I prefer the extra work that 2 tablespoons does. R xo

For the Glaze

  • 2 cup of powdered sugar
  • Juice from 1 lemon and about 1 tablespoon of zest
  • 1 tablespoon or more of cream to thin


  1. Mix your cake flour, all-purpose flour, sugar, salt, baking powder, lemon zest and cinnamon. I use a fork here. You can grab a whisk to use but then you’re just dirtying up one more utensil…and you’ll need the fork for step four. Say that twenty times fast.
  2. Cut in the butter using a pastry blender, two forks or your hands. Make sure the butter is pretty evenly mixed in, with a healthy smattering of pea-sized chunks of butter throughout.
  3. Mix the egg and 2/3-3/4 cup of cream together in a separate bowl and then drizzle over the flour mixture. Using your fork, fluff around a bit more until a ball is starting to form. I usually get in there with my hands to force the issue. If it looks like it could use a couple of kneads to form a ball of dough, I do that…but not too aggressively. Max out at about five-ish kneads.  I do all of this in the mixing bowl.
  4. Lift the dough up and sprinkle the fruit on the bottom of the bowl. Set the dough down and gently press it into the fruit. Then flip the dough over and fold the dough onto itself, like a taco shell and press it together. Gently work the fruit into the dough in as few presses as possible. It will be a bit messy. Fruit will break and bleed a bit. That’s ok. It will look pretty in the end. Promise.
  5. Line a cookie sheet with parchment paper or a silpat. If using the parchment, dust with some flour. Flour up your hands really well.
  6. Separate the dough into 4 equal-size lumps on top of the parchment/silpat and mold into discs, about an inch thick. Don’t overwork your dough. You just want them to look relatively circular and even. To me, scones are rustic and that’s part of their charm. A really smooth and polished scone makes me nervous. Like someone that never smiles.
  7. If your hands are getting sticky, rub some flour between your palms to absorb some of the moisture. Just know that there is a fine line with flour here. Add enough that your dough is super easy to work with and you run the risk of having dry scones. Don’t add enough and it will be a hot sticky mess, enough to send you to the sanitarium.
  8. Pop the discs, uncovered, into the freezer. Set the timer for about 30 minutes.
  9. Pre-heat your oven to 400 degrees F.
  10. Pull the raspberry scones out of the freezer.  Using a sharp knife (I love my bread knife for this), cut each disc into 4, equal-size scones (yielding 16 cute, petite scones total). When cutting, make sure to press down quickly and lift straight up. If you wiggle the knife in there or use a sawing action, your sides won’t have a nice, defined edge. *At this point, you could give them a little more time in the freezer (until frozen) and then wrap tightly (as noted above) and put back in the freezer to bake another time.
  11. Pull the scones at least two inches away from each other…they need room to expand. You can gently loosen the bottoms with a spatula if they’re sticking to the parchment a bit. Some recipes tell you to keep the scones pretty close together while baking as it will help them rise up. However, if they’re too close, the scones will grow back together and be kinda mushy on the sides. Error on the side of space.
  12. Set the timer for 13 minutes. Start watching them around the 13 minute mark to see how they’re doing. Make sure the area around the fruit is cooked through (especially if they were frozen solid). Don’t go over on the time looking for a bronze tinge. As soon as you see a light tan around the edges, pull them out. They should look firm on the tops and not dough-like, but not even close to George Hamilton dark.
  13. Set the raspberry scones still on the baking sheet on a cooling rack. Keep them in a draft-free area.
  14. After about 5ish minutes, you should be able to take them off of the baking sheet and let them finish cooling on the rack.
  15. While the raspberry scones are cooling…grab a bowl and whip up the glaze. Mixing schmooey is a tango…listen to what it wants and needs. Throw the zest, juice, powdered sugar and cream in a bowl and mix away. Does it need more powdered sugar? More lemon juice? Add more of each in little bits until you get the right consistency…which is when it is thin enough to drizzle, yet thick enough to stop in its’ tracks and not just run off the scone. Let it sit and mingle while the raspberry scones cool. Smear the schmooey on top and you’re done.
  16. These are best the day that they are made. However, if you wrap them up tightly and store at room temperature, you can happily serve the next day as well.

| on my mind |

  • I’m over on Snapchat (@displacedtaitai) and I’ll be taking over the FeedFeed’s Snapchat (@thefeedfeed) and making these raspberry scones on Sunday, June 5th. I hope you’ll join me! If you miss it, look here after a couple of days to watch in its entirety.
  • You guys, I got a pasta maker. Just what I need, right? If you have a favorite pasta recipe, let me know. I’m on the hunt… On Saturday I messed around with a ricotta + black truffle ravioli. It was everything.
  • Who else is happy that school is out?!?! I think I’m more excited than my kids. No more lunches, club sports…whew. It was a long school year.
  • If you want more scone excitement: Fresh Strawberry Cream SconesCherry Almond SconesBlood Orange SconesGingerbread SconesCranberry Orange SconesMaple Oat Scones, Pumpkin SconesThai Thai SconesBacon, Chive + Cheddar Scones, and Raspberry + Blueberry Scones.
  • The Hatchery DisplacedHousewife code is still happening!  Click here and use the coupon code DHW10 and get your first Hatchery box for $10. Love.
  • Be sure to use #displacedhousewife and tag me @displacedhousewife when you make a DisplacedHousewife recipe so that I can see all of your beautiful stuff. I love seeing what you guys do. I know some of you aren’t on Instagram and send me photos via email…keep ’em coming. It truly makes my day!!
  • OK, this is it for now. I’m hoping to get back on schedule. Let me know if there is anything you’d like to see me make, Snap about, throw on the blog, whatever! Have a wonderful Sunday…hope it’s filled with lots of love, raspberry scones and smiles!! xo

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Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox


  • Lisa May 19, 2018 at 9:14 PM

    Made these…very moist and super delicious. Will leave the cinnamon out next time, though. Thanks for the recipe!

  • Fix Your Skin March 14, 2017 at 7:27 AM

    This is inspiring! See, when I have a craving lately and I can’t find Petite Raspberry Scones + Fresh Lemon Glaze in a store I usually just whine and moan and go without. I really should just be inspired to make my own Petite Raspberry Scones (and let’s be honest- better) version at home. You rock!

  • Laura | Tutti Dolci June 8, 2016 at 6:29 AM

    Hello, scone queen! ;) Look at these beauties, absolute stunners as always. And that lemon glaze… yes please!

  • Cathy | June 7, 2016 at 1:12 PM

    I am all about these scones. And I especially love your tips about freezing the dough. Whipping up a batch and going wine tasting sounds like the perfect way to pass the time while they rest. And “not George Hamilton dark” should be mandatory baking terminology. Love it.

  • MB@Bourbon and Brown Sugar June 5, 2016 at 11:37 AM

    I’ve missed you Rebecca! Oh how I always love your scone recipes! I’m looking forward to my school year to wrap up so I too can get into a better posting routine :) One more week… not that I’m counting down or anything!

    • DisplacedHousewife June 5, 2016 at 1:41 PM

      MB — I’ve been loving your posts AND your photography this year–so beautiful. I look forward to more from you as well. Thank you!! xox

  • Mary Ann | The Beach House Kitchen June 5, 2016 at 11:11 AM

    What a glorious post to wake up to Rebecca! My love for scones is HUGE, so these beauties, and I mean BEAUTIES, will be baked up in my kitchen very soon! I’m lovin’ all that lemon glaze! Thanks for sharing.

    • DisplacedHousewife June 5, 2016 at 1:42 PM

      I hope you do make them Mary Ann!! Thank you for the kind note!! xox

  • heather (delicious not gorgeous) June 5, 2016 at 3:52 AM

    raspberry + lemon is such a good combo for everything! and i love how you always drown your scones in glaze

  • Frank June 5, 2016 at 3:46 AM

    These look AMAZING! I cant wait to try this recipe

  • Olive S. June 5, 2016 at 3:37 AM

    Damn these look good!!