MAKEOVER: Raspberry-Lemon Scones (by DANCERGIRL27)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of MAKEOVER: Raspberry-Lemon Scones (by DANCERGIRL27) calories by ingredient
View the original recipe for 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 whole-grain 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 whole-grain flour.Number of Servings: 12
Ingredients
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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.
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.