Say hello to spring and summer with these Raspberry Lemon Scones! They're bursting with seasonal flavors and are easy to make at home. Serve them for a delicious breakfast or brunch.
Step 2
In a bowl, whisk the Greek yogurt, egg, lemon juice, lemon zest and vanilla extract until combined. Stir the wet ingredient mixture into the dry ingredient.
Step 4
Turn the dough onto a floured surface and shape it into a flat 7 inch circle. Cut the dough into 8 wedges. Place them on a parchment lined baking sheet, spacing at least 1 inch apart. Refrigerate for 30 minutes.
Step 5
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.