Baking Lemon Raspberry Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: dried raspberries

Frozen raspberries are often less expensive and still provide flavor.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed alternative.

Combine 2 cups of flour in a bowl.

Add 6 tablespoons of sugar to the flour and mix.

Add 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt to the mixture.

Mix the dry ingredients together.

Slice 8 tablespoons of cold butter into smaller pieces and add to the flour mixture.

Cut the butter into the flour using a fork, then use your hands to break it up until it resembles fine sand.

Zest 2 well-washed lemons, being careful to only get the yellow part of the rind.

Add a little more than half of the lemon zest to the dough mixture and set the rest aside for later.

Add 1 cup of washed raspberries to the mixture and gently stir to combine.

In a separate bowl, combine 3/4 cup of cold heavy cream and 1/2 teaspoon of vanilla.

Pour the wet ingredients into the dry ingredients and gently mix until combined, being careful not to overmix.

Lightly dust a clean countertop with flour and place the dough on it.

Shape the dough into a disc and cut it into triangles.

Preheat the oven to 425 degrees Fahrenheit.

Line a baking sheet with parchment paper and place the scones on it, leaving some space between them.

Bake the scones for 12 to 16 minutes, checking for golden brown color after 12 minutes.

While the scones are baking, prepare the glaze by mixing the reserved lemon zest with 1.5 cups of powdered sugar and 2 to 3 tablespoons of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens