Raspberry-Lemon Scones

Member Ratings For This Recipe

• RUNNINGOMA
  
  
  
  

  43 of 47 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.

  
  
  
• CD12652592
  
  
  Incredible!
  

  34 of 34 people found this review helpful
  I substituted blueberries instead and ORANGE zest is an excellent alternative to lemon :) - 6/24/12
  
  
• DICKSIEDAEL
  
  
  
  

  29 of 29 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
  
  
• NWILDES
  
  
  Very Good
  

  22 of 22 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
  
  
• GREATDESTINY
  
  
  Very Good
  

  21 of 21 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
  
  
• FLYINGONBY
  
  
  
  

  17 of 19 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
  
  
• STALEAN
  
  
  
  

  15 of 17 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
  
  
• TFR7315
  
  
  
  

  15 of 20 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
  
  
• CD12112485
  
  
  Incredible!
  

  13 of 13 people found this review helpful
  I used blueberries instead of raspberries. Very yummy. would definately make again. - 6/29/12
  
  
• DAGGER2
  
  
  
  

  13 of 13 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
  
  
• GGMOM06
  
  
  
  

  12 of 15 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.

  
  
  
• CD13211523
  
  
  Very Good
  

  10 of 10 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
  
  
• AVALAVA
  
  
  Very Good
  

  9 of 9 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
  
  
• LJS61571
  
  
  Incredible!
  

  7 of 7 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

  
  
  
• CD13389904
  
  
  Very Good
  

  5 of 5 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
  
  
• GRATTECIELLA
  
  
  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

  
  
  
• CINCIN910
  
  
  
  

  3 of 8 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
  
  
• CD13924973
  
  
  
  

  3 of 5 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
  
  
• CD13053872
  
  
  Very Good
  

  3 of 4 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
  
  
• WINEALITTLE
  
  
  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
  
  
• JWALLS21
  
  
  Incredible!
  

  2 of 2 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
  
  
• CD13265895
  
  
  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
  
  
• TRYINGHARD54
  
  
  
  

  2 of 3 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
  
  
• CD12498790
  
  
  
  

  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
  
  
• MUSICGIRL0604
  
  
  O.K.
  

  1 of 3 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
  
  
• RAYJEAN2
  
  
  
  

  1 of 3 people found this review helpful
  can this be made gluten free?
  - 5/11/13
  
  
• WANT2BTRIM
  
  
  Very Good
  
  Yum - 7/4/21
  
  
• CYBRVELD
  
  
  
  
  Nice! - 7/1/21
  
  
• BONNIE1552
  
  
  
  
  Nice. - 6/14/21
  
  
• CD10610773
  
  
  
  
  Thanks - 6/2/21
  
  
• MDOWER1
  
  
  
  
  thanks - 4/22/21
  
  
• CD17663415
  
  
  Incredible!
  
  yummy - 3/14/21
  
  
• CHERNATS
  
  
  Incredible!
  
  Has anyone used almond flour or gluten free?? I just made these with almond flower, orange zest instead of lemon and they are AWESOME!!! - 1/9/21
  
  
• CORVETTECOWBOY
  
  
  
  
  Try using blueberries, like lots of other people - 12/30/20
  
  
• REGILIEH
  
  
  Good
  
  yum - 10/27/20
  
  
• CD2693807
  
  
  
  
  looks yummy - 9/20/20
  
  
• NANANANA
  
  
  
  
  Might try this - 8/8/20
  
  
• BLAZINGPHOENIX
  
  
  Incredible!
  
  Cheated - used regular flour but the results were just lovely...a favorite tea time snack. - 7/29/20
  
  
• LOSER05
  
  
  Incredible!
  
  yum - 7/28/20
  
  
• MOOKBALL
  
  
  
  
  How long do these keep? Can you use fesh raspberries? - 7/4/20
  
  
• MWHIGGINS
  
  
  
  
  I've added this to my list to try while I'm home - 7/4/20
  
  
• METAFUKARI
  
  
  Good
  
  made these for the husband, prepared it with whole wheat flour though. Made them cinnamon and strawberries though~ - 6/6/20
  
  
• NELLJONES
  
  
  
  
  These were delicious. I used white flour, though, I never bake pastry with whole wheat flour. Good luck finding frozen raspberries in pandemic. - 5/8/20
  
  
• ETHELMERZ
  
  
  O.K.
  
  Use whole wheat pastry flour. Nowadays, there are many quicker recipes. Look around - 4/21/20
  
  
• JVANAM
  
  
  Incredible!
  
  Salient' - 4/13/20
  
  
• JIACOLO
  
  
  
  
  I love scones - 3/31/20
  
  
• JUNETTA2002
  
  
  Very Good
  
  Awesome - 3/24/20
  
  
• PIZZA5152
  
  
  
  
  Will try to make - 3/6/20
  
  
• ANHELIC
  
  
  
  
  Thanks for this great sounding recipe. I am looking forward to making these very soon. - 2/25/20
  
  
• L_DROUIN
  
  
  
  
  I've never made scones but wanted to. It sounds like any frozen berry will work. Cranberries were on sale so I'm glad to be able to use them. :0) - 2/14/20
  
  
• MOMMY445
  
  
  Good
  
  Good - 1/31/20
  
  
• ALEPEQUIJADA
  
  
  
  
  Great! - 12/27/19
  
  
• CECTARR
  
  
  Incredible!
  
  Used fresh raspberries and they were wonderful. Thanks - 12/12/19
  
  
• KITT52
  
  
  Good
  
  this was good and we have made it a few times.... iused half the sugar and added stevia - 11/18/19
  
  
• AMBER461
  
  
  
  
  Thanks for sharing,. - 11/14/19
  
  
• EOWYN2424
  
  
  Incredible!
  
  nyummm! - 11/5/19
  
  
• MILPAM3
  
  
  
  
  I thought the whole idea of butter in scones was to use extremely cold butter. This is a different method to any I've heard. - 11/4/19
  
  
• KITTYHAWK1949
  
  
  
  
  loved these. might try different fruit next time. thought they froze well since they were just for me. Had for breakfast with my coffee but not every day. - 9/20/19
  
  
• CD24382931
  
  
  Very Good
  
  I chose to use the blueberries instead as they are my favorite to go into a lemon bar. - 9/19/19
  
  
• BABY_GIRL69
  
  
  Very Good
  
  Sub-ing the fruit was a good idea yum - 9/5/19
  
  
• DEE107
  
  
  
  
  looks good - 8/23/19
  
  
• NASFKAB
  
  
  
  
  Grand idea. - 8/18/19
  
  
• REDROBIN47
  
  
  
  
  These look delicious. I saved to my recipe collection to try. - 8/15/19
  
  
• AZMOMXTWO
  
  
  
  
  thank you - 8/15/19
  
  
• PASTA3
  
  
  
  
  Seems like a lot of the reviews indicate everyone is modifying this recipe to make it work for taste, serving size and decreasing flour to get the butter flour ratio like a regular scone. I too look at 10 scones in one batch seems a bit small for my Scone desire. Time to come up with a new recipe - 6/25/19
  
  
• EVIE4NOW
  
  
  Very Good
  
  I added some blueberries ad decreased the raspberries.. Turned out great. - 6/6/19
  
  
• WHITEANGEL4
  
  
  Incredible!
  
  Hubby loves, will make again - 5/20/19
  
  
• FISHGUT3
  
  
  
  
  thanks - 5/5/19
  
  
• 1CRAZYDOG
  
  
  
  
  What a treat! - 4/16/19
  
  
• POSEY440
  
  
  Very Good
  
  Great - 3/26/19
  
  
• TOMATOCAFEGAL
  
  
  Very Good
  
  Love scones - 3/12/19
  
  
• CD1987279
  
  
  
  
  scones are a great breakfast item - 3/5/19
  
  
• PICKIE98
  
  
  Very Good
  
  I loved it with the raspberries, but huckleberries that I picked, or thimble berries, would be fantastic as well. Thanks! - 2/22/19
  
  
• DAIZYSTARLITE
  
  
  
  
  yummy - 2/1/19
  
  
• NEPTUNE1939
  
  
  Very Good
  
  tasty - 11/26/18
  
  
• LIBR@RYL@DY
  
  
  Incredible!
  
  YUM - 11/26/18
  
  
• SUNQUEE
  
  
  Incredible!
  
  looks good ill have to try it - 11/22/18
  
  
• CD4114015
  
  
  Incredible!
  
  Great - 11/22/18
  
  
• GEORGE815
  
  
  
  
  Nice recipe - 11/15/18
  
  
• ARTJAC
  
  
  
  
  NICE - 10/31/18
  
  
• CAROLYNINJOY1
  
  
  
  
  These look yummy. Must try. - 9/10/18
  
  
• RAPUNZEL53
  
  
  
  
  Will make. - 8/12/18
  
  
• PLATINUM755
  
  
  Very Good
  
  Regular whole wheat flour was used instead of the white whole wheat flour, however the rest of the recipe was completed as listed. My dd and I were pleased with the results and will definitely try the suggested blueberries and orange zest. - 8/1/18
  
  
• PWILLOW1
  
  
  
  
  I like the white whole wheat flour. It is a lighter texture and taste than the regular whole wheat . I use it for all my scones, some of my muffins or anything else I would like to have a lighter texture. - 7/17/18
  
  
• 4CONNIESHEALTH
  
  
  Very Good
  
  These are pretty good. - 7/14/18
  
  
• SISTERPRETTY
  
  
  
  
  interesting and looks delicious...can't wait to try them... - 7/13/18
  
  
• ELRIDDICK
  
  
  Very Good
  
  Thanks for sharing - 5/27/18
  
  
• RHOOK20047
  
  
  Incredible!
  
  These were pretty good. I had the right flour here at home so decided to try it. - 5/27/18
  
  
• CD6913562
  
  
  
  
  These muffins are excellent and you can use different berries for a nice change. - 5/27/18
  
  
• JANTHEBLONDE
  
  
  Incredible!
  
  I love this Raspberry-Lemon Scones Recipe! Delicious!! - 5/18/18
  
  
• ROSSYFLOSSY
  
  
  Very Good
  
  Yummy! - 5/18/18
  
  
• HOTPINKCAMARO49
  
  
  
  
  Very good! - 5/16/18
  
  
• USMAWIFE
  
  
  Incredible!
  
  liked a lot - 5/4/18
  
  
• BARCELONAME
  
  
  
  
  awesome - 4/9/18
  
  
• MBPP50
  
  
  
  
  Excellent - 3/11/18
  
  
• SRIVERS1
  
  
  Incredible!
  
  Made these two different ways - made it the ways the recipe way and made it with blueberries & orange zest. Going to try Strawberry with lemon zest next. Will make a small batch to start. - 2/27/18
  
  
• RAZZOOZLE
  
  
  Very Good
  
  yum - 2/25/18
  
  
• TWEETYKC00
  
  
  
  
  so good, love them! - 1/22/18
  
  
• AJB121299
  
  
  
  
  yummy - 1/21/18
  
  
• LOVELY*LADY
  
  
  
  
  mmm - 1/18/18