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raspberry lemon zest scones

Raspberry Lemon Zest Scones

Honoring a traditional scone texture for a delicate center with a healthy ingredient twist
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Prep Time 20 minutes
Cook Time 18 minutes
Servings: 16
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1-2 lemons zested
  • 1/3 cup sugar
  • 1.5 cup white flour
  • 3/4 cup wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 8 tbsp butter
  • 1 egg
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 3/4 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