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Home > Raspberry lemon scones

Raspberry lemon scones

Recipe Information

Servings 12
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Raspberry; Lemon
Category Fruit
Meal Breakfast; Brunch; Lunch; Dinner; Snack
Type Dessert
Cuisine American; French
Cook Method Baking
Diet High Fiber; Low Calorie; Low Cholesterol; Low Fat; Low Sodium; Vegetarian


  • 4 tablespoons butter, unsalted

  • 1/3 cup sugar, granulated

  • 2 eggs 

  • 1/2 teaspoon vanilla extract 

  • 1/4 cup milk, evaporated nonfat

  • Zest of 1 lemon 

  • 3 cups flour, white whole wheat

  • 1 tablespoon baking powder 

  • 1/8 teaspoon salt 

  • 1 1/4 cups raspberries, frozen



  • Preheat oven to 375 degrees F and place parchment paper on a baking sheet.

  • Cream the butter in electric mixer for 3 minutes and slowly add in the sugar. Mix for 2 additional minutes, or until even. Add the eggs and mix for 1 minute.

  • Add the vanilla, evaporated milk, and lemon zest and mix for 1 minute.

  • Sift together the flour, baking powder, and salt to form the dry portion.

  • Slowly add the dry portion to the wet mixture and stir briefly. Add the raspberries and gently stir.

  • Place the dough onto the parchment paper to make an 8-inch circle. Cut the circle into 12 equal slices. Separate the slices leaving 1/2 inch space between each piece.

  • Bake for 20-25 minutes, or until the scones have a golden tint.


Nutrition (per serving)

  • Calories: 175 cal

  • Total fat: 6g

  • Cholesterol: 42mg

  • Sodium: 58mg

  • Carbohydrate: 29g

  • Fiber: 5g

  • Protein: 6g