Breakfast Recipe: Raspberry Lemon Scones by Everyday Gourmet with Blakely

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

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: blueberries

💰Cheaper: frozen raspberries

Blueberries are often less expensive and widely available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

Combine 2 3/4 cups all-purpose flour and 1/2 cup sugar in a bowl.

Add 2 teaspoons baking powder and 1/2 teaspoon baking soda to the dry ingredients and mix well.

Cut 1 stick of cold butter into small pieces and mix it into the dry ingredients with your hands until combined.

In a separate bowl, combine 1/2 cup milk, 1 beaten egg, and 1 teaspoon fresh lemon zest.

Mix the wet ingredients into the dry ingredients until just combined.

Gently fold in 1 pint of fresh raspberries into the dough.

Transfer the dough onto a baking pan lined with parchment paper and shape it.

Cut the dough into triangles for scones.

Brush the scones with either an egg wash or heavy cream to help them brown.

Bake the scones in a preheated oven at 400°F until golden brown.

Prepare a glaze by mixing confectioner sugar with a small amount of liquid until desired consistency is reached.

Drizzle the glaze over the baked scones.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens