Raspberry Lemon Zest Scones

Bright, Zesty & Fiber-Packed: Raspberry Lemon Zest Scones 

Spring is the perfect time to enjoy fresh, vibrant flavors, and these raspberry lemon zest scones are a delicious way to do just that!

Why You'll Love These Scones:

• Nutritious & Tender: Made with a mix of white and whole wheat flour, they offer extra fiber without compromising their light, tender texture.
• Balanced Flavors: The juicy raspberries add natural sweetness and a fiber boost, while the lemon zest brings a refreshing citrus punch that pairs perfectly with the berries.
• Perfect Pairing: Lemon and raspberries are a classic combination in baked goods because they balance sweetness with acidity.

The Magic of Lemon & Raspberries in Baking:

• Flavor Harmony: Lemon's bright, zesty notes enhance the tartness of raspberries, preventing them from tasting overly sour while cutting through the richness of butter, sugar, and eggs.
• Beautiful Contrast: Their contrast isn't just in flavor-raspberries' vibrant red hue pops beautifully against the pale yellow of lemon-infused batters.

Topping Tip:

For a lighter, protein-packed twist on a traditional glaze, try topping them with whipped ricotta, fresh lemon juice, and a splash of vanilla extract. This creamy, low-sugar alternative balances the carbs in the scones while adding a touch of indulgence.

Serve & Enjoy:

Whether you're celebrating National Brunch Month, hosting a spring gathering, or enjoying leftovers as a grab-and-go breakfast, these scones are a bright and satisfying treat everyone will love!

Pro Tip: Bake in your favorite scone pan or create your own triangles cutting the dough when combined in a circular shape. For the perfect finishing touch, brush the scones with a buttermilk wash before baking to achieve a crisp, golden top. Enjoy them warm with a drizzle of honey or a dollop of cream!

Raspberry Lemon Zest Scones

Honoring a traditional scone texture for a delicate center with a healthy ingredient twist

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 16

Calories: 170

Ingredients Method Notes

Ingredients

  

• 1-2 lemons zested
• ⅓ cup sugar
• 1.5 cup white flour
• ¾ cup wheat flour
• 2 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoon butter
• 1 egg
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• ¾ cup raspberries, diced

Method

 

1. Zest one to two lemons and add sugar.
2. Squeeze lemon zest and sugar mixture with hands to release zest's essential oils.
3. In the same bowl as the lemon zest and sugar, add wheat flour, white flour, baking powder, baking soda, salt and whisk together.
4. Add diced butter to dry ingredients. Mix with hands, blending the butter to about the size of peas.
5. In a separate bowl combine wet ingredients: egg, buttermilk and vanilla extract. Whisk together.
6. Combine dry ingredients into the bowl of wet ingredients and mix with whisk or spatula. The mixture should be thick and chunky.
7. Gently stir in raspberries.
8. Add flour to your table and press the mixture into a circular form. Flip on each side. The mixture should be wet, messy and clumpy.
9. Add dough to your scone pan evenly. You can also cut into even triangles and place on a baking sheet lined with parchment paper.
10. Bake at 400? for approximately 18 minutes.
11. Let scones cool and then add topping of your choice.

Notes

1 scone: 170 calories, 19g carb, 2.7g protein, 9g fat

Fresh, flavorful, and perfectly balanced-these scones are a must-bake this spring! Try them out and let me know-are you team classic glaze or whipped ricotta topping? Drop a comment below!