4 of 5 (50)

Create a Recipe Makeover

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
Report Inappropriate Recipe

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.


SparkPeople Sponsored Video


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.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 34 of 37 people found this review helpful
    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.


    Was this review helpful?   yes  No

  • Incredible!
    25 of 25 people found this review helpful
    I substituted blueberries instead and ORANGE zest is an excellent alternative to lemon :) - 6/24/12

    Was this review helpful?   yes  No


  • 19 of 19 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    17 of 17 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    15 of 15 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 15 of 17 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 13 of 16 people found this review helpful
    12 servings from a 8" circle? Really? I'm in for 4 servings... yep - four will work. - 7/25/12

    Was this review helpful?   yes  No

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

    Was this review helpful?   yes  No


  • 11 of 11 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 10 of 12 people found this review helpful
    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.


    Was this review helpful?   yes  No

  • Very Good
    8 of 8 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 7 of 9 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    7 of 7 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Incredible!
    6 of 6 people found this review helpful
    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


    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    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


    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 3 of 4 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    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

    Was this review helpful?   yes  No


  • 2 of 4 people found this review helpful
    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

    Was this review helpful?   yes  No


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

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I substituted frozen blueberries for the raspberries and only used 1 cup white flour and 1 cup whole wheat flour. They turned out beautifully and so delicious!! Also moistened top of scones with skim milk and sprinkled small amount raw sugar crystals on top which gave them beautiful shine and taste. - 8/24/13

    Was this review helpful?   yes  No

  • O.K.
    1 of 1 people found this review helpful
    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

    Was this review helpful?   yes  No


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

    Was this review helpful?   yes  No


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

    Was this review helpful?   yes  No
  • I am Irish and I LOVE scones. These are so good I can't believe they are lowfat. - 10/4/13

    Was this review helpful?   yes  No
  • I used 1/2 white and 1/2 whole wheat flour (I did not have white whole wheat). I also shaped into two discs and cut each into 6 wedges. They are good. Nice flavor. thanks - 7/26/13

    Was this review helpful?   yes  No
  • This one got one star only because there's no way to do zero. This is, bar absolutely none, the worst recipe for scones I have ever tried. They came out dense, lumpy, doughy, bland blocks of blah. I've doublechecked and I didn't leave anything out or put anything extra in, or overwork it. AWFUL. - 6/14/13

    Was this review helpful?   yes  No
  • Yummy! - 6/11/13

    Was this review helpful?   yes  No
  • I tried this and it came out pretty bland and dry. I used 1/2 wheat flour and 1/2 unbleached. I used blackberries, raspberries and blueberries (there were small amounts of berry leftovers I had frozen). It needs honey ;) - 6/11/13

    Was this review helpful?   yes  No
  • I will try it with strawberries. - 6/11/13

    Was this review helpful?   yes  No
  • Can this recipe be made with gluten-free flour without changes? If not, what changes would be made? Also, if you have used gluten-free flour, which brand is good to use? - 6/11/13

    Was this review helpful?   yes  No
  • Can't do Whole Wheat flour...will try Spelt or Kamut - 6/11/13

    Was this review helpful?   yes  No
  • I will try this recipe but will use self-rising wheat? flour no salt or baking powder but lots of fruit. - 6/11/13

    Was this review helpful?   yes  No
  • Haven't made it yet, sounds great. - 6/11/13

    Was this review helpful?   yes  No
  • really delish.....loved it.. - 6/11/13

    Was this review helpful?   yes  No
  • These look very delicious but can they be made vegan? If so How? - 5/22/13

    Reply from CHEF_MEG (5/24/13)
    You can use Earth Balance vegan "butter," soymilk and Ener-G egg
    replacer to equal 2 eggs--but I haven't tested the recipe that way. Since baking is based on a formula it's a little more difficult to swap out ingredients. Let me know how it works out.
    Chef Meg


    Was this review helpful?   yes  No
  • These are delicious! - 5/5/13

    Was this review helpful?   yes  No
  • I am sure to make these since got a lot of White wheat flour from Trader Joe's that I need to use. thanks for the recipe. - 5/5/13

    Was this review helpful?   yes  No
  • King Arthur makes a white whole wheat flour. I love it! It is much milder and lighter than the common whole wheat flour. It gives a light brown/tan color. It is truly a whole grain, just a much milder and lighter type of wheat used. - 5/5/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Scones are something I enjoy eating but these aren't the same. I'd rather do without. - 5/5/13

    Was this review helpful?   yes  No
  • yum - 5/5/13

    Was this review helpful?   yes  No
  • lovely thanks, need some good savoury slices, scones, or the like to enjoy, not feel deprived but also feel very saintly too! - 5/5/13

    Was this review helpful?   yes  No
  • I was well into making these and realized all I had in the house was skim milk. So I substituted Greek yogurt, my only other dairy option. I like lemon scones so I left out the berries and ended with a slightly tangy scone. A vanilla glaze on the top would have been perfect - 5/5/13

    Was this review helpful?   yes  No
  • These sound great but I don't think I could ever have them in the house! I'll make them when I go to a potluck. - 5/5/13

    Was this review helpful?   yes  No
  • I like this recipe . Its great for Mother's Day and other occasions. I did use White flour , egg whites and Smart Balance just to meet Dietary needs. To much Wheat is not Kidney Stone friendly - the recipe is easy and a welcome treat. - 5/5/13

    Was this review helpful?   yes  No
  • Can this recipe be made and replace the butter with something else? - 1/31/13

    Was this review helpful?   yes  No
  • I make scones at home. I have used graded apples or some chocolate chips. Love scones. - 1/31/13

    Was this review helpful?   yes  No
  • What happened. These scones sound great but I can't get it into my SP My Recip Collection.
    MM, I am going to try your blueberry/orange substitution, Thank you. - 1/31/13

    Was this review helpful?   yes  No
  • Eager to ry these out, they sound delicious! Thanks for all who shared hints in making them! - 1/31/13

    Was this review helpful?   yes  No
  • My dough turned to a gooey mess like stated below had the same issues. I won't make this one again unfortunately - 10/23/12

    Was this review helpful?   yes  No
  • Finally got around to making these and they came out great!
    It took some doing to get the 12 pieces cut without them completely falling part - still made a nice treat! - 10/2/12

    Was this review helpful?   yes  No
  • Maybe mine didn't come out as good because I used fresh berries. I don't know. - 8/8/12

    Was this review helpful?   yes  No
  • look wonderful. I love scones and will definitely try with a variety of berries. - 8/3/12

    Was this review helpful?   yes  No
  • This was quick and simple. The kids loved it. - 7/2/12

    Was this review helpful?   yes  No

  • Bad
    0 of 1 people found this review helpful
    Terrible recipe fail for me! After I combined the dry & wet ingredients, the dough became very tough and dry where I couldn't mix anymore without adding tons more evap milk. Then, when I added the berries it just turned into a pink gooey mess!! I added a bunch of flour to handle it & bake - 7/1/12

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    Wonderful!! - 6/20/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Super Yummy - 6/15/12

    Was this review helpful?   yes  No
  • Excellent! - 6/11/12

    Was this review helpful?   yes  No
  • I used organic whole wheat flour and could not even use all the flour because it got very doughy/tough...I had to keep adding more of the evaporated milk. In a comment below...I thought we could use the whole wheat flour. I must have misread. - 6/7/12

    Was this review helpful?   yes  No
  • looks yummy - can not wait to make!
    Sandra - 6/4/12

    Was this review helpful?   yes  No
  • Simple ingredients, delicious taste! Thanks! - 6/2/12

    Was this review helpful?   yes  No
  • A cookie sheet is the same thing as a baking pan. - 6/2/12

    Was this review helpful?   yes  No
  • Do you have to bake them together? I would like to bake them on a cookie sheet. - 5/14/12

    Was this review helpful?   yes  No
  • Excellent. We made these together. Not very sweet, but that's how we prefer it. We used fresh strawberries as well as frozen blueberries and raspberries. - 5/12/12

    Was this review helpful?   yes  No
  • I love scones! will try this next week - 5/12/12

    Was this review helpful?   yes  No


  • 0 of 3 people found this review helpful
    I may try this. - 5/12/12

    Was this review helpful?   yes  No
  • I love scones - 5/11/12

    Was this review helpful?   yes  No
  • Absolutely delicious!!! - 5/11/12

    Was this review helpful?   yes  No


  • 0 of 2 people found this review helpful
    I do not use granulated sugar anymore!! only raw sugar when I have to use sugar! - 5/11/12

    Was this review helpful?   yes  No
  • Nice and simple :) - 5/11/12

    Was this review helpful?   yes  No
  • Really need to invite friends when making these! Will-power is a battle because they smell and taste soooo good and it's so tempting to eat more than one portion! - 5/11/12

    Was this review helpful?   yes  No
  • How many grams of sugar are in the recipe?
    - 5/11/12

    Was this review helpful?   yes  No
  • OH.. do I ever miss my Mom's... and her peach jam! - 5/11/12

    Was this review helpful?   yes  No
  • Can't wait to try my hand at these! :) - 5/11/12

    Was this review helpful?   yes  No
  • love scone, will try with fresh blueberries too! - 5/11/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    What is lemon zest? - 5/11/12

    Was this review helpful?   yes  No
  • TASTEY - 5/11/12

    Was this review helpful?   yes  No
  • Ohhh, I LOVE these! - 5/9/12

    Was this review helpful?   yes  No
  • Sounds Totally Awesome & Tantilizing in flavors - 5/8/12

    Was this review helpful?   yes  No
  • At first I thought "wow, this probably has a lot of calories", was I surprised! These look delicious. We will be having lots of company this Summer and these are going to be perfect! - 5/7/12

    Was this review helpful?   yes  No
  • This looks sooooo fantastic, my mouth is watering and my nose twitching for the terrific aromas of raspberry-lemon and scones. Heavenly. Renie - 5/7/12

    Was this review helpful?   yes  No
  • This looks SO good! I can't wait to try it! Thanks, Chef Meg! - 4/28/12

    Was this review helpful?   yes  No