MAKEOVER: Raspberry-Lemon Scones (by DANCERGIRL27)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 tablespoons unsalted butter1/3 cup sugar2 eggs, beaten1/2 teaspoon vanilla extract1/4 cup evaporated nonfat milkzest of 1 lemon 3 cups white whole wheat flour1 tablespoon baking powder1/8 teaspoon salt1 1/4 cups frozen raspberries
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.
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.
Nutritional Info Amount Per Serving
- Calories: 179.7
- Total Fat: 5.4 g
- Cholesterol: 41.3 mg
- Sodium: 192.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 4.9 g
- Protein: 5.3 g
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