Quick Lemon Scones with Raspberry Jam Recipe

Difficulty:

2/5

Serves:

4 PEOPLE

Prep Time:

20 minutes

Quick Lemon Scones with Raspberry Jam Recipe

This Quick Lemon Scones with Raspberry Jam recipe combines tender, flaky scones with bright citrus flavor and a sweet, tangy homemade raspberry jam, perfect for breakfast, brunch, or afternoon tea. Featured on Everyday Excellent, this recipe highlights fresh ingredients and straightforward techniques to create bakery-quality scones at home. The combination of zesty lemon and rich, buttery dough makes these scones a standout treat for any occasion.

The Inspiration

Lemon scones have long been a classic component of British and Canadian teatime, known for their delicate crumb and subtle citrus aroma. Host Vanessa Gianfrancesco brings a modern twist to this tradition with a quick, approachable method that anyone can follow. By pairing these scones with a homemade raspberry jam, this recipe celebrates the contrast between tangy fruit and buttery pastry, elevating a simple snack into a celebratory breakfast or dessert option. Whether hosting a weekend brunch or enjoying a quiet morning at home, these scones are designed to impress without requiring hours in the kitchen.

Ingredients

For the Lemon Scones:

2 cups (480ml) all-purpose flour
2 tbsp (29.6ml) granulated sugar, plus more for sprinkling
1/2 tsp (2.5ml) salt
2 tsp (9.9ml) baking powder
1/2 cup (120ml) unsalted butter, frozen, plus room temperature butter for serving
1 large egg, cold
1/2 cup (120ml) cold heavy cream, plus more for brushing
Zest of 1 lemon

For the Raspberry Jam:

1 pint raspberries
1 tsp (4.9ml) lemon juice
1 cup (240ml) granulated sugar

Methods

Make the Lemon Scones:

Preheat the oven to 400 F (204 C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the sugar and lemon zest. Add the flour, salt, and baking powder and whisk to combine. In a medium bowl, whisk together the egg and heavy cream.
Grate the frozen butter into the dry ingredients and toss to coat with flour. Pour in the wet ingredients and stir just enough to combine.
Scoop 12 scones onto the parchment lined baking sheet. Brush with heavy cream and sprinkle lightly with sugar. Place in the oven and bake for 16-18 minutes. Allow to rest for a few minutes, then serve with warm Raspberry Jam and room temperature butter.

Make the Raspberry Jam:

While the scones are baking, add the raspberries, lemon juice, sugar, and a splash of water to a small saucepan over medium heat.
Mash the raspberries with a wooden spoon and bring up to a simmer.
Cook, stirring occasionally, for 15 minutes. Remove from heat and allow to cool at room temperature until ready to serve.

Serving Suggestions

Serve the lemon scones warm with a generous spread of homemade raspberry jam and a pat of room temperature butter. They are perfect for brunch platters alongside scrambled eggs, fresh fruit, or tea sandwiches. For an elegant presentation, arrange the scones on a tiered serving tray for afternoon tea or pair with sparkling lemonade or light white wine for a brunch gathering. These scones also make delightful gifts when packaged in a decorative tin with small jars of the accompanying jam.

Final Thoughts

This Quick Lemon Scones with Raspberry Jam recipe is a celebration of flavor, texture, and simplicity, offering a fresh twist on a timeless classic. With its bright lemon notes and buttery richness, the recipe is designed for home bakers who want impressive results without complex techniques. Featured on Everyday Excellent, Vanessa Gianfrancesco demonstrates that you can achieve bakery-quality pastries at home while highlighting fresh, seasonal ingredients. These scones pair beautifully with homemade spreads or fruit preserves, making them versatile for breakfast, brunch, or casual entertaining. Whether for a family breakfast or an elegant tea, this recipe delivers the perfect balance of sweet, tart, and buttery flavor in every bite.

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