Raspberry Scones

Total Time Prep/Total Time: 30 min.
Yield 12 scones
Test Kitchen Approved
These raspberry scones get a double dose of berry flavor from fresh or frozen raspberries and raspberry-flavored yogurt that's complemented by a zesty lemon glaze.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (6 ounces) raspberry yogurt
  • 1 large egg, room temperature
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen raspberries
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Directions

  1. In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in raspberries.
  2. Drop by 1/2-cup scoops 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Nutrition Facts

1 scone: 178 calories, 5g fat (3g saturated fat), 26mg cholesterol, 227mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 3g protein.

What says summer more than these scones? Refreshing and fruity raspberries get mixed into this drop scone recipe, and then a lemon glaze is drizzled on the baked pastries for that finishing touch of a slightly sweet and tart flavor. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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