Can I use frozen raspberries?

Yes, you can use frozen raspberries in this recipe. Be sure to thaw them and drain any excess liquid before adding them to the dough.

How can I tell when the scones are done baking?

The scones are done when the tops are light golden brown and a toothpick inserted into the center comes out clean.

Can I make these scones ahead of time?

Yes, you can prepare the scone dough and refrigerate it for up to 24 hours before baking. You can also freeze the unbaked scones for up to 2 months. When ready to bake, thaw the scones in the refrigerator overnight and bake as directed.

Raspberry Lemon Scones

Description

Are you looking for a fresh and fruity breakfast treat? Raspberry Lemon Scones are the perfect way to start your day!

Ingredients

Scale

Scones

2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons cold unsalted butter, cubed
1 cup 0% fat plain Greek yogurt
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
3/4 cup fresh raspberries
1 tablespoon milk

Lemon Glaze

1/2 cup confectioners sugar
2-3 teaspoons fresh lemon juice

Instructions

Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the butter cubes, and cut in using a pastry cutter or your hands until small crumbles form. Refrigerate while you prepare the wet ingredients.
In a medium bowl, whisk together the Greek yogurt, egg, lemon juice, lemon zest and vanilla extract until combined. Stir the wet ingredient mixture into the dry ingredient mixture until a slightly sticky dough forms. Gently fold in the raspberries.
Turn the dough out onto a lightly floured surface and shape it into a flat 7 inch circle. Cut the dough into 8 even wedges using a sharp knife.
Place the wedges onto a large parchment lined baking sheet, spacing them at least 1 inch apart. Refrigerate for 30 minutes.
Preheat the oven to 400°F. Lightly brush the tops of the scones with milk. Bake for 18-20 minutes until the tops are light golden brown. Transfer to a wire rack to cool.
In a small bowl, whisk together the confectioners sugar and lemon juice until a glaze forms. Drizzle over warm scones. Serve and enjoy!