Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 180.3
  • Total Fat 5.2 g
  • Saturated Fat 2.7 g
  • Polyunsaturated Fat 0.4 g
  • Monounsaturated Fat 1.4 g
  • Cholesterol 41.6 mg
  • Sodium 187.5 mg
  • Potassium 55.8 mg
  • Total Carbohydrate 30.2 g
  • Dietary Fiber 4.9 g
  • Sugars 6.3 g
  • Protein 5.7 g
  • Vitamin A 4.8 %
  • Vitamin B-12 1.7 %
  • Vitamin B-6 1.3 %
  • Vitamin C 5.5 %
  • Vitamin D 3.1 %
  • Vitamin E 0.7 %
  • Calcium 11.5 %
  • Copper 0.6 %
  • Folate 2.0 %
  • Iron 5.9 %
  • Magnesium 1.2 %
  • Manganese 6.6 %
  • Niacin 0.7 %
  • Pantothenic Acid 0.9 %
  • Phosphorus 5.8 %
  • Riboflavin 3.7 %
  • Selenium 0.4 %
  • Thiamin 0.5 %
  • Zinc 1.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Raspberry-Lemon Scones

View the full Raspberry-Lemon Scones Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Raspberry-Lemon Scones

100 calories of King Arthur Flour 100% Organic white Whole wheat flour, (0.25 cup)

34 calories of Butter, unsalted, (0.33 tbsp)

23 calories of Granulated Sugar, (0.03 cup)

12 calories of Egg, fresh, whole, raw, (0.17 large)

6 calories of Raspberries, (0.10 cup)

6 calories of Milk, canned, evaporated, nonfat, (0.03 cup)

1 calories of Lemon Zest (Shredded Lemon Peel), (0.50 tsp)

1 calories of Baking Powder, (0.25 tsp)

0 calories of Salt, (0.01 tsp)

Nutrition & Calorie Comments  

These sound excellent. I will have to freeze the extra 11 (unless I share with the hubby) immediately after they cool, in individual freezer bags, to avoid eating them all at once. They should freeze well, right? (1/2 sugar, 1/2 Splenda, I think.)
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I am Irish and I LOVE scones. These are so good I can't believe they are lowfat. Submitted by:

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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. Submitted by:

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I will try this recipe but will use self-rising wheat? flour no salt or baking powder but lots of fruit. Submitted by:

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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! Submitted by:

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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! Submitted by:

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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). Submitted by:

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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. Submitted by:

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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. Submitted by:

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I do not use granulated sugar anymore!! only raw sugar when I have to use sugar! Submitted by:

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