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Lemon Raspberry Scones
Seriously delicious, soft and flaky lemon raspberry scones! Made with fresh raspberries and topped with a lemon sugar glaze. Perfect for breakfast or snacks.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
British
Servings:
10
servings
Calories:
263
kcal
Author:
Radwa
Equipment
Baking sheet
Measuring spoons
Measuring cups
Mixing bowl
Ingredients
2
cups
all-purpose flour
⅓
cup
granulated sugar
zest of two medium lemons
1 ½
teaspoon
baking powder
½
teaspoon
salt
8
tablespoon
unsalted butter
, cold, cut into small cubes
1
teaspoon
vanilla extract
½
cup
Greek Yogurt
1
egg
⅔
cup
fresh raspberries
For the Glaze
1
cup
Icing sugar
2
tablespoon
freshly squeezed lemon juice
1
teaspoon
vanilla extract
Instructions
Preheat oven to 180C / 350F. Line a baking sheet with parchment paper.
In a medium bowl, mix sugar and lemon zest, add in flour, baking powder and salt and mix until combined.
2 cups all-purpose flour,
⅓ cup granulated sugar,
zest of two medium lemons,
1 ½ teaspoon baking powder,
½ teaspoon salt
Add the butter to the flour mixture and squish it between your fingers until the mixture is crumbly.
8 tablespoon unsalted butter
In a small bowl, whisk the yogurt, egg and vanilla until combined.
1 teaspoon vanilla extract,
½ cup Greek Yogurt,
1 egg
Add the yogurt mixture into the flour mixture, mix until a dough starts to form. Now, fold in raspberries.
⅔ cup fresh raspberries
Place your dough on a lightly floured surface and roll out into a 17-cm circle about 2-cm thick.
Use a knife to cut the circle into 8 triangles; place them on the baking sheet leaving about 1 inch apart.
Bake for 15-20 minutes or until golden.
Allow to cool for 10-20 minutes before adding the glaze.
Make the glaze: In a bowl, whisk together icing sugar, vanilla extract and lemon juice until smooth. Drizzle the glaze onto your scones.
1 cup Icing sugar,
2 tablespoon freshly squeezed lemon juice,
1 teaspoon vanilla extract
Notes
Don't Knead the dough; just mix until combined for a better texture.
Fold in the raspberries carefully to prevent the berries from breaking and the batter, in turn, turning pink.
Nutrition
Serving:
1
serving
|
Calories:
263
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
192
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
307
IU
|
Vitamin C:
2
mg
|
Calcium:
58
mg
|
Iron:
1
mg