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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 180.3
  • Total Fat: 5.2 g
  • Cholesterol: 41.6 mg
  • Sodium: 187.5 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.7 g

View full nutritional breakdown of Raspberry-Lemon Scones calories by ingredient
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Raspberry-Lemon Scones

Submitted by: CHEF_MEG
Raspberry-Lemon Scones

Introduction

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and wheat flour. Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and wheat flour.
Number of Servings: 12

Ingredients

    4 tablespoons unsalted butter
    1/3 cup sugar
    2 eggs, beaten
    1/2 teaspoon vanilla extract
    1/4 cup evaporated nonfat milk
    zest of 1 lemon
    3 cups white whole wheat flour
    1 tablespoon baking powder
    1/8 teaspoon salt
    1 1/4 cups frozen raspberries





Tips

Sprinkle a tablespoon of raw sugar on top of the scones for added crunch and sweetness.


Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

Using an electric mixer, cream the butter in a mixing bowl for 3 minutes. Slowly add the sugar and mix for 2 more minutes. Scrape down the sides and bottom of the bowl to make sure all the sugar and butter have mixed thoroughly.
Mix in the eggs, then add the vanilla, evaporated milk, and lemon zest.

Sift together the flour, baking powder, and salt. Add the dry ingredients to the wet and mix just until combined. Gently stir in the raspberries.

Turn the dough onto the lined baking pan. Form into an 8-inch circle and cut into 12 equal wedges. Separate the wedges and allow 1/2 inch space between each one.
Bake for 20-25 minutes until the tops are lightly browned.

Enjoy warm or cooled.


Serving Size: Makes 12 scones.






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Member Ratings For This Recipe

  • RUNNINGOMA


    32 of 34 people found this review helpful
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    WHITE whole wheat flour? Isn't that just regular flour in the end? If it is the whole grain of wheat, it can't be white, can it?
    I'll definitely make these, but will stick to natural whole wheat flour. - 6/3/12

    Reply from CHEF_MEG (6/4/12)
    White whole wheat flour is a variety of whole wheat made from a lighter-colored wheat. It looks like white flour but has all the nutrition of whole wheat flour. It has a slightly lighter texture than regular whole wheat flour, you could certainly sub that.


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  • MMNEWMAN

    Incredible!
    22 of 22 people found this review helpful
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    I substituted blueberries instead and ORANGE zest is an excellent alternative to lemon :) - 6/24/12

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  • DICKSIEDAEL


    18 of 18 people found this review helpful
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    Just a comment to expound on the white whole wheat flour...the more 'common' whole wheat flour is produced from wheat known as "hard red wheat'. There are two other kinds often seen...a hard white & a soft white. The hard is great for breads and less bitter or strong tasting than the red. - 6/19/12

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  • NWILDES

    Very Good
    17 of 17 people found this review helpful
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    I used blueberries like lots of other people. I used 1 cup of whole wheat flour and 2 cups of all-purpose four. Turned out very nice. - 7/24/12

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  • GREATDESTINY

    Very Good
    14 of 14 people found this review helpful
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    Great recipe! I did use 1/2 C less of flour and tried the tip of "sugar in the raw" on the top of the scones. I sprinkled it on the scones just before they finished baking, turned the oven off and left the door open to "set" the sugar for 10 minutes. - 8/17/12

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  • FLYINGONBY


    14 of 16 people found this review helpful
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    RE: LEMON ZEST is finely shredded lemon peel, or rind. You can use what is called a "ZESTER," a fine bladed grater, or a knife (holding the knife away from you and working down the skin of a whole washed lemon.) You only want to bright yellow outer skin, and NOT the white pith inside. - 5/11/12

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  • GRACIEFL

    Incredible!
    12 of 12 people found this review helpful
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    I used blueberries instead of raspberries. Very yummy. would definately make again. - 6/29/12

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  • DAGGER2


    11 of 11 people found this review helpful
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    Very good, almost melt in your mouth good which is great for a scone. And I love 4.9 gm fiber per scone! - 5/11/12

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  • TFR7315


    10 of 12 people found this review helpful
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    12 servings from a 8" circle? Really? I'm in for 4 servings... yep - four will work. - 7/25/12

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  • GGMOM06


    9 of 11 people found this review helpful
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    How could i use flaxseed in place of flour ? To many carbs for me, i can sub Splenda for sugar. Hope someone can help me i'd love to make them. - 5/11/12

    Reply from CHEF_MEG (6/4/12)
    You cannot sub flaxseed for flour. When mixed with liquids, flaxseed's soluble fiber becomes gummy and sticky. The flaxseed lacks gluten, which means the scones would not hold together. I recommend decreasing the portion size to reduce carbs.


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  • -REGINA-

    Very Good
    8 of 8 people found this review helpful
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    I had to add additional milk to get the right consistency...would recommend reducing the flour to 2 cups as others mentioned. Also using blueberries instead of raspberries would probably make them taste sweeter without adding additional sugar. The raspberries overpowered the lemon flavor. - 10/27/12

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  • STALEAN


    7 of 9 people found this review helpful
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    These sound delicious, but it bothers me when I see recipes that increase the # of servings thereby DECREASING serving size just to keep calorie counts down (still too high for such a small scone & photo definitely doesn't reflect actual size) Recipe should have made 8 scones (270 kcal; 8g fat). - 5/5/13

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  • AVALAVA

    Very Good
    7 of 7 people found this review helpful
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    I only added 2 cups of flour, 3/4 of frozen berries, and I also added 2 tsp of fresh lemon juice as well. - 8/11/12

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  • LJS61571

    Incredible!
    6 of 6 people found this review helpful
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    my family loved these! they are y to make too. i decreased sugar to 1/4 c. and decreased flour to 2 c. as many others did. i didn't form them like scones, but just dropped them like cookie batter onto the baking sheet and they were delicious! want to try them next with blueberries and orange zest! - 5/7/13

    Reply from CHEF_MEG (5/17/13)
    Let me know how the other flavors came out.
    Chef Meg


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  • GRATTECIELLA

    Very Good
    4 of 4 people found this review helpful
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    I used fresh blueberries instead of strawberries, and regular whole wheat flour since I didn't have white. They were very good, but there was a slight bitterness from the flour -- not sure if my flour had gone bad, or if I needed more sweetener, or if white whole wheat flour would fix the problem. - 2/8/13

    Reply from CHEF_MEG (2/11/13)
    I love the white whole wheat flour and yes you might see reduced bitterness with the white whole wheat variety. Chef Meg


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  • TKATSONIS

    Very Good
    4 of 4 people found this review helpful
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    Thanks to others that commented. I used 2 cups of flour instead of 3. I also increased the evaporated milk as necessary to bind all the ingredients together. I also used blueberries instead and added a few squeeze of lemon juice. The scones turned out delicious. My husband loves them. - 12/14/12

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  • WINEALITTLE

    Very Good
    3 of 3 people found this review helpful
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    Never made scones before so I compromised and used 2-1/2 cups of white whole wheat flour. Batter was very thick; I got 8 scones. Used black raspberries because that's what I had in the freezer. Didn't look like the picture here, but very tasty. Will hone for an upcoming brunch. - 5/5/13

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  • GETINTHEGARDEN

    Very Good
    2 of 2 people found this review helpful
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    To make these gluten free I subbed with 2 c. all purpose whole grain g/f flour, added 1/4 tsp. baking soda and 1/4 tsp. guar gum. I used unsweetened almond milk to replace the nonfat milk and only used one egg. Oven temp. and bake time stayed the same. Good! - 5/11/13

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  • CINCIN910


    2 of 2 people found this review helpful
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    I was attracted to this recipe because it said whole GRAIN flour. It's actually whole WHEAT flour. There's a difference. The whole GRAIN is using the hull and germ of the wheat berry which will spoil in a few days and needs to be milled fresh. Whole GRAIN flour is the healthy one. - 5/11/13

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  • RENEB62


    2 of 4 people found this review helpful
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    This is my first day. Scones are my absolute favorite indulgence. It's got to be a sign. Thank you so much for this recipe/ - 5/11/13

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  • JESSEIL

    Very Good
    2 of 2 people found this review helpful
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    I also added a little more milk because the dough wasn't all coming together properly. A splash of lemon juice instead of zest. Next time I think I'll reduce the flour some or add more milk still. Overall pretty good. - 5/9/13

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  • GAYLE119


    2 of 4 people found this review helpful
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    I live alone...can I make half a recipe or do they freeze well? - 6/19/12

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  • MUSICGIRL0604

    O.K.
    1 of 1 people found this review helpful
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    Personally, I didn't like them at all, but my husband and son thought they were alright. Could've been some substitutions I made - I used half regular all-purpose flour and half whole wheat flour since I couldn't find white whole wheat. Also used fresh berries. They were very "wheat"y. - 5/12/13

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  • RAYJEAN2


    1 of 1 people found this review helpful
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    can this be made gluten free?
    - 5/11/13

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  • TRYINGHARD54


    1 of 2 people found this review helpful
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    this sounds yummy. I think I'll try them.. but I don't think I'll change a thing . - 5/11/13

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