Perfect for Springtime: Raspberry-Lemon Scones

Chef Meg's Raspberry Lemon Scones




















By Chef Meg Galvin, Healthy Cooking Expert at SparkPeople.com

Scones are perfect for weekend house guests, hostess gifts, or picnics. Traditionally made with loads of butter and cream, mine use far less butter--and whole-grain flour.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 12

Nutritional Info

  • Servings Per Recipe: 12
  • Amount Per Serving: 1 scone
  • Calories: 174.2
  • Total Fat: 5.2 g
  • Cholesterol: 41.2 mg
  • Sodium: 57.4 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 4.9 g
  • Protein: 5.2 g

Tips

Sprinkle a tablespoon of raw sugar on top of the scones for added crunch and sweetness.

Ingredients

4 tablespoons unsalted butter
1/3 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1/4 cup evaporated nonfat milk
zest of 1 lemon
3 cups white whole wheat flour
1 tablespoon baking powder
1/8 teaspoon salt
1 1/4 cups frozen raspberries


Directions

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

Using an electric mixer, cream the butter in a mixing bowl for 3 minutes. Slowly add the sugar and mix for 2 more minutes. Scrape down the sides and bottom of the bowl to make sure all the sugar and butter have mixed thoroughly.

Mix in the eggs, then add the vanilla, evaporated milk, and lemon zest.

Sift together the flour, baking powder, and salt. Add the dry ingredients to the wet and mix just until combined. Gently stir in the raspberries.

Turn the dough onto the lined baking pan. Form into an 8-inch circle and cut into 12 equal wedges. Separate the wedges and allow 1/2 inch space between each one.
Bake for 20-25 minutes until the tops are lightly browned.

Enjoy warm or cooled.

Serving Size: Makes 12 scones.

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SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of "The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.