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Raspberry-Lemon Scones

November 19, 2013


When we think of gifts we need to buy for the holidays, we automatically think we need to go out and shop – but these scones are the perfect treat to bake and give as a holiday treat.

Number of Servings



Preparation Time

30 min



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



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. Tip: Sprinkle a tablespoon of raw sugar on top of the scones for added crunch and sweetness.