Meyer Lemon-Raspberry Scones

Meyer Lemon-Raspberry Scones | #recipe #MothersDay

When I stumble upon Meyer lemons at the grocery store, I snatch them up without a second thought. The stores in my area only carry them for a short amount of time in the spring, so I get excited when I see them. The next week when I go back to get more, it’s likely that they will have completely disappeared. I’m not a huge citrus fan, but I love the sweetness of Meyer lemons, as they’re a cross between regular lemons and mandarin oranges.

A few weeks ago, I spied them in the produce department and bought a bag, but I didn’t have a clue as to what I wanted to do with them. I thought about it and thought about it, and finally a light bulb went off… I love the combination of lemon and raspberries as well as orange and raspberries, so I thought berries would be a perfect accompaniment to the Meyer lemons.

Meyer Lemon-Raspberry Scones | #recipe #MothersDay

Since Mother’s Day is sneaking up on us (it’s this Sunday already!), I wanted to create something that would be totally worthy of mom on her special day. A lot of people like to celebrate the day with a extraordinary breakfast or brunch, and these scones are a perfect fit for either.

Sweet, tender and buttery, these scones are infused with Meyer lemon zest, full of fresh raspberries, and drizzled with a glaze using juice from the Meyer lemons. They are beautiful, delicious, and perfect for any spring special occasion.

Meyer Lemon-Raspberry Scones | #recipe #MothersDay

One year ago: Strawberry Swirl Cream Cheese Pound Cake
Two years ago: Mimosa Truffles
Four years ago: Snickery Squares

Meyer Lemon-Raspberry Scones

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 15 to 20 minutes

Total Time: 45 minutes

Bright and beautiful, these scones combine two fabulous spring flavors.


For the Scones:
3 tablespoons granulated sugar
Zest from 1 Meyer lemon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into cubes
1 cup heavy cream
1 cup raspberries

For the Glaze:
1 cup powdered sugar
2 tablespoons Meyer lemon juice


1. Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. Place the sugar in a large bowl and add the lemon zest. Using your fingertips, rub the lemon zest into the sugar until it is evenly distributed. Add the flour, baking powder and salt to the bowl and whisk to combine.

3. Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining.

4. Pour the heavy cream and raspberries into the flour mixture and, using a spatula, gently fold until a dough starts to come together. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together. Using floured hands, gently pat the dough into a 7-inch circle and cut into 8 triangles.

5. Transfer the scones to the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and set. Remove from the oven and allow to cool completely.

6. Make the Glaze: In a small bowl, whisk together the powdered sugar and juice from Meyer lemons and drizzle over scones. Add more powdered sugar or juice if you prefer a thicker or thinner glaze.

(Recipe adapted from Two Peas and Their Pod)


49 Responses to “Meyer Lemon-Raspberry Scones”

  1. Margaret Pounder on May 7, 2014 at 12:12 am

    Am wondering what will happen if we don’t use Meyer lemons. Have looked at all stores and nothing. Recipe sounds like something we would love to try??? Any thoughts? THANKS


    • Roseanna White on May 7th, 2014 at 8:11 am

      I’ve never seen Meyer lemons in my hometown either (no surprise…rural area, not a lot of choices). I plan to try these this weekend with regular ol’ lemons. Will let you know how they turn out!


    • Merrilea on May 10th, 2014 at 4:51 pm

      I found this because I don’t have Meyer lemon juice here either. If you have a recipe that calls for Meyer lemon juice and you can’t find Meyer lemons, what are you to do? Simple: just substitute equal parts regular lemon juice and orange juice.


    • Michelle on May 12th, 2014 at 10:44 am

      Hi Margaret, You could use regular lemons, the flavor will just be slightly different.


  2. Averie @ Averie Cooks on May 7, 2014 at 6:03 am

    They look wonderful and I’d love one! I posted berry scones last week and yours have me craving them again! Maria’s recipe is one I want to try next too – especially after seeing how gorgeous yours turned out!


  3. Mir on May 7, 2014 at 6:42 am

    Meyer lemons are the best! And what a great Mother’s Day breakfast idea!


  4. Katrina @ Warm Vanilla Sugar on May 7, 2014 at 7:35 am

    YUM!! I love this flavour!!


  5. Laura @ Raise Your Garden on May 7, 2014 at 8:03 am

    I love eating pretty food, it makes me think they’re aren’t any calories in it. Is there any truth to that?

    Stunning visual appeal. What mom wouldn’t want to devour these!


  6. Belinda@themoonblushbaker on May 7, 2014 at 9:09 am

    gosh that icing simple makes this scone! The flavors are perfect for summer and love the colour it brings to traditional recipe.


  7. Erin | The Law Student's Wife on May 7, 2014 at 9:22 am

    Scones are my ultimate comfort breakfast. With one of these bright, springy treats and a cup of coffee, I could handle whatever the day has in store!


  8. Jessica @ A Kitchen Addiction on May 7, 2014 at 9:43 am

    I love a good scone! This meyer lemon raspberry combination is perfect!


  9. Lisa @ Simple Pairings on May 7, 2014 at 10:33 am

    I imagine this being a wonderful treat to look forward to on a sunny Saturday morning. Meyer lemon has such a wonderful flavor to it – so refreshing and invigorating!


  10. Maria D. on May 7, 2014 at 10:56 am

    These look great! Thanks for the recipe – I’ll have to give them a try


  11. Lori Hart on May 7, 2014 at 11:18 am

    Wow does this look amazing! The combination of raspberries and lemon is one for me!!


  12. Ellen on May 7, 2014 at 11:32 am

    I love the looks a of these, and they sound so good. I wish I were going home so I could make them for my actual mom. But surely the fact that I’m a cat mom is reason enough to make them for myself:)


  13. Phi @ The Sweetphi Blog on May 7, 2014 at 2:33 pm

    I love meyer lemons…so much so that my husband got me a mini tree one year so I can attempt to grow them…but as I patiently wait for the tree to grow and fruit, I will be making these…they look soooo yummy!


  14. Jaclyn on May 7, 2014 at 2:53 pm

    With a combo like this these seriously have to be the best scones ever! They look incredible!


  15. laurel @wannacomewith on May 7, 2014 at 5:31 pm

    This looks fantastic! Lemon and raspberry sounds like a deliciously tart combination (I’m a big fan of tart!). Thanks for the recipe!


  16. Mary Frances on May 7, 2014 at 5:52 pm

    I love these, and your pictures are wonderful!


  17. Paola Avila on May 7, 2014 at 6:39 pm

    this looks just delicious!! I wish I couls find the berries and the meyer lemons here 🙁 Is it possible to make with crnaberries and limes? or is it to sour?? I hope you can let me know =)


    • Michelle on May 12th, 2014 at 10:45 am

      Hi Paola, You could use those, but yes, it will be more sour. You could do that and increase the amount of sugar.


  18. Katie on May 7, 2014 at 7:36 pm

    Just wondering when the raspberries go in. I read it a few times and didn’t see them added, but it looks like they’re in the dough not just on top.



    • Katie on May 7th, 2014 at 7:39 pm

      I just found it nevermind! Looks awesome!


  19. marcie on May 7, 2014 at 10:12 pm

    These scones look mouthwatering, Michelle! I just love Meyer lemons. 🙂


  20. Shikha @ Shikha la mode on May 8, 2014 at 1:15 pm

    Meyer lemons are honestly the best, esp in recipes like this where they can shine!


  21. Alisha on May 8, 2014 at 10:52 pm

    I have some frozen organic raspberries, would those work?


    • Michelle on May 12th, 2014 at 10:58 am

      Hi Alisha, I think they should, but I haven’t tried it with frozen yet.


      • Alisha on May 12th, 2014 at 11:48 am

        Thanks Michelle! Turns out I didn’t have enough left for the recipe, but I had everything else I needed including the Meyer lemons so I used what fresh fruit I had: apricots and peaches. They complemented the Meyer lemon just perfectly! I will make these again soon with fresh raspberries! This was my first time using, buying, and tasting Meyer lemons and now I am hooked!


  22. Helen Cassidy Page on May 8, 2014 at 11:42 pm

    Michelle, I am a huge fan. Today I started posting favorite websites and asking folks to post theirs. I’m trying to start a Wonderful Website Wednesday, or You were my first post and I thought you might like to see it.


  23. Lily (A Rhubarb Rhapsody) on May 9, 2014 at 1:56 am

    Oh they look so good, that drizzle of glaze is just the cherry on top!


  24. Cheryll on May 10, 2014 at 5:37 pm

    I love scones! And these look marvelous! I printed the recipe. Never tried to make scones before, but I think I will try these. Thank you.


  25. sara on May 10, 2014 at 9:45 pm

    Oh, these look SO SO good!!! Yum yum. 🙂


  26. Kaleen on May 11, 2014 at 4:28 pm

    These looked so tasty, I had to bake some right away! They taste amazing! Light & fresh, perfect for spring. I used regular lemons and they turned out great. Now I’m hoping my husband doesn’t like them, so I can keep them all to myself!


  27. Maxine on May 14, 2014 at 7:39 pm

    These look scrumptious! Does anyone know if half-n-half is an okay substitute for the heavy cream? Will there be any definite differences?
    Thank you!


    • Cynthia on May 14th, 2014 at 11:21 pm

      Half n half should work fine but will turn out a less dense, lighter scone.


  28. Cynthia on May 14, 2014 at 11:14 pm

    Made these for myself for Mother’s Day, despite only being a cat mom. I ate 2, hubby ate 5! and I froze one for the following weekend which only lasted until tonight. Defrosted in microwave on the bread setting and it was almost as fabulous as freshly baked. I have a Meyer lemon tree in my backyard but live in California so my little tree already turned out its crop about a month ago. I substituted Cara Cara orange in for the lemon and they were delightful, tender and beautiful. Then, they were gone.


  29. Lynn on May 18, 2014 at 7:43 pm

    I made these yesterday, and my batter turned blue. Yes, blue. After a little Googling, apparently the batter is very basic (due in part to the baking powder), which reacts with an enzyme in the raspberry. I’m wondering if using buttermilk (acidic) will neutralize the batter… Have you never had this issue? I even made a second batch with barely any baking powder, and it helped a lot, but it wasn’t perfect. No doubt, they taste wonderful! I just can’t believe I’m evidently the only person who had this problem…


    • Michelle on May 19th, 2014 at 2:03 pm

      Hi Lynn, Crazy! This did not happen to me! I had a few streak of purple, which I figured was just from the raspberry juices, but nothing blue.


      • Lynn on May 20th, 2014 at 10:04 am

        I know, craziness for sure! I will try again and either up my lemon or substitute buttermilk. I’ll let you know what I find! Thanks for the response 🙂


  30. TopChef2428 on May 24, 2014 at 6:11 pm

    Hey Michelle,

    My Mother-In-Law (whom I luv, very much) loves Strawberry Scones. Is it possible to use strawberries instead of the raspberries? Do I have to change anything else in the recipe. I would love to make a batch and mail them to her. Thanks for your input. Just Love your site.


    • Michelle on May 26th, 2014 at 11:39 am

      I think that would work just fine with no other adjustments. I would mail them overnight, though. Scones are definitely best the day they are made.


  31. Victoria on June 2, 2014 at 1:13 pm

    This turned out to be a disaster! The dough was so moist, it wouldn’t keep it’s form and transfer to the baking sheet,got all over (and stuck to) my ‘lightly floured hands’ and became mushy and way too pliable from my body heat. I followed the directions step by step, only using regular lemons instead of meyer, because we don’t have them where I live. It was a waste of ingredients and time.


  32. Juli on September 1, 2014 at 11:26 pm

    I am wondering if it’s possible to make the dough ahead and refrigerate until the following morning then bake? If so, how would you recommend storing the dough? In one lump, wrapped in plastic wrap? Thanks!


    • Michelle on September 2nd, 2014 at 3:03 pm

      Hi Juli, Definitely! You could either cut out the scones and place on a baking sheet and cover with plastic wrap and refrigerate, or you could wrap the entire ball of dough in plastic wrap, refrigerate, and then cut and bake the next day.


  33. Monica on September 16, 2014 at 9:39 pm

    Lucky me, I have two Meyer lemon trees in my garden! They are really suited to New Zealand growing conditions and fruit heavily each winter. It’s my favourite flavour, so I’m always on the lookout for recipes. Will be giving these scones a try very soon.


  34. Eileen on September 21, 2014 at 11:41 am

    I just made these, and they are still in the oven, but when trying to “gently” knead them all the beautiful raspberries broke and spilled their juices, and i ended up with a bit of a pink soggy mess! How I earth can you knead them at all and not have the raspberries burst? Next time I would use frozen raspberries and push them into the already kneaded scones before baking!


  35. Kathi on January 11, 2015 at 8:31 pm

    Would buttermilk work in place of the cream? I have some to use up from a previous recipe.


    • Michelle on January 12th, 2015 at 1:28 pm

      Hi Kathi, Because buttermilk reacts with leaveners, I would not recommend substituting it in this recipe because of the baking powder.


  36. Vickie Rodgers on July 6, 2016 at 9:45 pm

    I bought a scone pan off of Amazon and it works beautifully for perfectly shaped scones every time. I do need to convert recipes to gluten free but love trying new scone recipes! These look heavenly!!!


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