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.

Add 3/4 cup of sugar to a bowl.

Add the zest of 4 lemons to the sugar and combine briefly.

Add 4 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt to the bowl and mix.

Grate frozen butter into the mixture using larger holes of a grater and mix with a fork until it resembles coarse breadcrumbs.

In a medium bowl, add 1 and 1/4 cups of Greek yogurt, 2 eggs, and 2 teaspoons of vanilla, then whisk together until combined.

Add the yogurt mixture to the flour mixture, scraping the bowl to get all the yogurt out, and mix until a sticky dough forms.

Gently fold in 1 and 1/2 cups of raspberries using a spatula, being careful not to mash them.

On a lightly floured surface, separate the dough into two balls and roll out the first ball to about 7 inches in diameter.

Cut the rolled dough into 8 slices, similar to cutting a pizza.

Preheat the oven to 400 degrees Fahrenheit and bake the scones for 15 to 17 minutes, or until they are golden brown.

While the scones cool, prepare the glaze by mixing 2 cups of powdered sugar, 6 tablespoons of melted butter, 1/4 cup of lemon juice, and 1 teaspoon of vanilla until combined.

Drizzle the glaze over the cooled scones using a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens