The only thing better than a satisfying snack is a satisfying, homemade healthy snack, and our collection is filled with inspiration from across the Middle East. Below you’ll find loads of easy snacking ideas, whether your tastes are sweet, salty, or savory. I have plenty of energy-boosting, high-protein snacks like fudgy date and nut balls that you can take on the go. If you’re looking for a savory way to satisfy those afternoon cravings, try after-work or after-school snacks like mini spinach fatayer (savory pastries), or fresh vegetables dipped in the best homemade hummus and smoky baba ganoush.
Ever scrolled through brunch recipes only to end up hangry and a bit overwhelmed? I’ve so been there! Ridiculously Easy Lemon Raspberry Scones might just be the answer. For all the times you want something bakery-level special but don’t want to mess up half the kitchen—this is it. These scones practically bake themselves (ok, not literally, but close). And the lemon and raspberry combo? It’s absolute sunshine in a pastry.
A brilliant technique
So here’s where things get funny. I always thought scones were those dry, crumbly things reserved for snooty teas. Not these! The trick is in how you handle the dough—minimal fuss for maximum fluffiness. I use the “stir and dump” method. You whisk the dry stuff, pour the wet stuff, then gently mix. No need to knead or work up a sweat. Just press and shape with your hands (sticky is good sometimes).
Cutting in cold butter with your fingers adds flakiness. I mean, it never turns out looking perfect but that rip-and-tear vibe is weirdly inviting. Then you toss in the lemon zest and raspberries and—okay, prepare yourself—just barely mix them in. Simple, but genius.
My kitchen turns into a mad science lab, honestly. The dough looks a hot mess every time. Still, it bakes up like you’ve been watching British baking shows for years.
“These scones are soft inside, a little tangy, and so easy that I didn’t mess it up the first try! I think I’m addicted.” – Jamie P.
Do you have to use heavy cream to make these Lemon Raspberry Scones?
Short answer? Nope! I have opinions about this (I mean, sometimes you just don’t have a carton of cream hiding behind the OJ). Milk works, so does half-and-half. Honestly, I’ve even tried an almond-coconut-milk blend and—while purists will side-eye me—it still hit the spot.
If you want that richness, go with heavy cream, but don’t let the lack of it keep you from homemade treats. Just avoid anything thin like skim milk. The texture may get weird. And try not to overdo the liquid, or you’ll have sticky hands from here to next week.
So use whatever you have in your fridge, as long as it’s not water. Live dangerously, but not that dangerously.
A simple glaze
Okay, listen. You COULD skip this, but why would you? The glaze is what makes these Ridiculously Easy Lemon Raspberry Scones pop. For real, it’s just powdered sugar and lemon juice. Sometimes I get lazy and use plain milk with a squeeze of bottled lemon. Works in a pinch, but fresh lemon gives better zing.
Mix until it’s pourable but not runny. Drizzle with the flick of your wrist—pretend you’re on a fancy baking show if it helps. The glaze dries in half an hour, faster if your windows are open and there’s a breeze.
Bonus? It truly makes the scones look like five-star restaurant material, even if you (like me) had a little flour explosion on the counter. Perfection is overrated anyway.
Cafe Tips for making these Ridiculously Easy Lemon Raspberry Scones
Okay, lemme throw some kitchen wisdom your way, quickfire style:
- Don’t overwork the dough. Trust me, it’s tempting but just don’t.
- Use frozen raspberries if you hate the squishy mess of fresh ones.
- Pat the dough into a rough circle. Neatness is not required.
- Bake on parchment. Your pans—and your nerves—will thank you.
A wonderful recipe to have in your breakfast/brunch collection
These Ridiculously Easy Lemon Raspberry Scones honestly belong in every breakfast lover’s life. First, they’re quick—like, you can justify making them on a lazy Saturday or when your in-laws text, “We’re five minutes away!” No weird ingredients needed. Plus, they hold up well if you make them the night before.
Whenever I bring these to a potluck breakfast, folks ask when I trained in France. (Ha. I wish.) Even picky eaters usually ask for seconds. Nothing says ‘good morning’ quite like these melt-in-your-mouth wonders.
If you’re fancy, add a little whipped cream on the side or some extra lemon zest on top. Or—here’s a tip from Aunt Colleen—split them and add raspberry jam. Wild, but worth it.
Common Questions
Q: Can I freeze the dough before baking?
A: Absolutely! Shape and freeze. Bake straight from frozen, add a couple extra minutes.
Q: Can I use blueberries or blackberries instead?
A: Oh, totally. Any berry works—just don’t overload or you’ll have berry soup.
Q: My scones are too dry. Why?
A: Odds are, you baked too long or used too much flour. Aim for soft, barely-brown edges.
Q: Do I have to add the glaze?
A: Nah, but it adds sweetness that balances the tartness. Your call!
Q: Can these sit out overnight?
A: For sure—just cover with a tea towel. They’re even better the next morning.
Let’s get baking—your easy scone moment awaits
Honestly, Ridiculously Easy Lemon Raspberry Scones might ruin you for all other pastries. You get big flavor, even if you’re a self-proclaimed kitchen klutz. Remember, you don’t need any special skills. With this recipe, you’ll have something bright, bakery-worthy, and stress-free for brunch or breakfast every single time. Want more details or curious about ingredient swaps? Head over to the full guide at Ridiculously Easy Lemon Raspberry Scones – The Café Sucre Farine or join the convo at Recipe for Lemon Raspberry Scones with Missing Ingredients. Now go—make messes, eat scones, and don’t overthink it!
Lemon Raspberry Scones
These soft and tangy scones are simple to make and perfect for brunch, combining bright lemon and sweet raspberries for a delightful pastry experience.
Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and sugar.
- Cut in the cold butter using your fingers until the mixture resembles coarse crumbs.
- Pour in the cream and add the lemon zest, stirring gently until just combined.
- Gently fold in the raspberries, being careful not to overmix.
- Transfer the dough to a floured surface and shape it into a rough circle, about 1 inch thick.
- Cut the circle into wedges and place them on the prepared baking sheet.
Baking
- Bake the scones in the preheated oven for 20-25 minutes, until lightly golden.
Making the glaze
- In a small bowl, mix the powdered sugar with the lemon juice until it reaches a pourable consistency.
- Drizzle the glaze over the warm scones once they have cooled slightly.
Notes
For best results, do not overwork the dough. These scones can be frozen before baking. You can also use blueberries or blackberries instead of raspberries.
