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Raspberry Scones  (Not yet rated)

This is a twist on a Scottish favorite, with raspberries and a lemon icing.

Cal: 96 Fat: 2g Carbs: 17g Protein: 2g Fiber: 1g
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Original recipe serves 16
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 16)

  • 1/2 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon baking powder
  • 1 1/2 cups raspberries ; fresh
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1/2 cup orange juice ; plus 2 tablesoons
  • 2 tablespoons canola oil
  • 1 medium egg(s)
  • 1/3 cup confectioner's sugar ; sifted
  • In My Kitchen

  • You will also need: baking sheet


    Preheat an oven to 375F (190C). Spray a baking sheet with cooking spray. Stir sugar, flour, baking soda and baking powder together in a large bowl. Stir in raspberries gently to ensure they hold their shape. Make a well in the center, and pour in the egg, oil, and orange juice into the center. Stir until just combined. Do not overmix, otherwise the scones may become tough.

    Lightly flour your hands and divide the dough in half, and shape each into a ball. Place 4 to 5 inches apart on the prepared baking sheet. Flatten each to about a 6 inch disk. Score each disk into 8 wedges with a lightly greased knife, but do not cut all the way through enough to separate them.

    Bake for 18 to 20 minutes or until edges are golden brown. Transfer to a wire rack and let cool on baking sheet for at least 5 minutes. Separate wedges with a pizza cutter or knife. Transfer to a platter.

    Combine confectioner's sugar, lemon juice and lemon zest until smooth. Drizzle over cooled scones. Original recipe makes 16 scones.

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