Vanilla Raspberry Lemon Scones

Jun 21, 2026 · By VanillaGoods

Baking Scones Origin: Tahitian Vanilla: Beans Easy

Vanilla Raspberry Lemon Scones on parchment

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Lemon adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 20 min

Cook 18 min

Cooling 10 min

Total 48 min

Yield 8 scones

Diet —

Ingredients

Adjust yield

scones

2 ½ cups (300.0 g)all-purpose flour
½ cup (100.0 g)granulated sugar
½ cup (113.0 g)cold unsalted butter, cubed
¾ cup (180.0 ml)heavy cream
1.0 (50.0 g)large egg
1.0 tbsp (12.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ (2.0 g)VanillaGoods vanilla bean, split and scraped
1.0 cup (140.0 g)fresh or frozen raspberries, kept cold

Flavor Accent

2.0 tsp (4.0 g)finely grated lemon zest

Make it at home

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Instructions

Heat the oven to 400°F (205°C) and line a baking sheet with parchment.
Whisk the finely grated lemon zest evenly into the dry ingredients so the lemon is dispersed before the wet and dry mixtures are combined. The accent should be evenly distributed with no visible pockets.
Whisk the flour, sugar, baking powder, and salt. Cut in the cold butter until most pieces are pea-sized, with a few smaller flakes. Visible pieces of cold butter help create a tender, layered scone.
Whisk the cream, egg, and vanilla together. Pour the mixture over the dry ingredients and fold until a shaggy dough forms, adding the cold raspberries during the final few folds and handling them gently. Stop before the dough becomes smooth; overworking makes scones dense.
Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick disk, and cut it into 8 wedges. Transfer the wedges to the prepared sheet.
Bake for 16 to 20 minutes. The scones should be well risen with golden tops and browned edges.
Cool for 10 minutes before serving.

Tips

Optional add-in: fold 85 g toasted almonds, pecans or pistachios (cooled and chopped) into the finished dough or batter just until evenly distributed.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled scones.
Optional add-in, toasted coconut: fold 85 g unsweetened toasted coconut flakes, cooled into the finished dough or batter just until evenly distributed.
Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled scones.
Add any glaze or dusting only after the scones have cooled completely, about 30 minutes.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla raspberry lemon scones?

Plan on 20 minutes of prep and 18 minutes of cooking, plus 10 minutes to rest, chill, or cool. It makes 8 scones.

Can I use a different form of vanilla?

No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.

These scones are tender inside with crisp, golden edges and visible layers from cold butter. Lemon adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

380 Calories / serving

20.6g Fat

43.9g Carbs

5.4g Protein

14.0g Sugar

Whole recipe (8 servings): ~3040 cal · 165g fat · 351g carbs · 43g protein · 112g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 380 calories

What it takes to burn one serving

Brisk walking 72 min·4.2 mi·~8400 steps
Walking uphill or incline treadmill 51 min·2.6 mi·~5100 steps
Moderate cycling 39 min·7.8 mi
Swimming laps 53 min
Jogging 37 min·3.1 mi·~5900 steps
Stair climbing 35 min·~3150 steps
Dancing 62 min
Bodyweight circuit training 39 min
Cleaning, errands, or playing with the dog 88 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.