Lemon-Raspberry Scones

Lemon-Raspberry Scones
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Tangy raspberries and crisp lemon zest give these crumbly scones a bright flavor and mild sweetness that's perfect for a light breakfast or lunch. Serve these scones with clotted cream or melted whole butter. You can substitute frozen raspberries in this recipe. If you use frozen raspberries, don't thaw them first.


  • 2 cups all-purpose flour
  • ½ cup sugar
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • Pinch of salt
  • 6 Tbsp. butter, cold and cut into ½” slices
  • ⅔ cup organic raspberries, rinsed and air-dried
  • Grated zest from 2 lemons
  • ½ cup Organic Valley Grassmilk Plain Whole Milk Yogurt
  • 2 large eggs, beaten in separate bowls


  1. Heat the oven to 425° F. Whisk together the flour, sugar, baking soda, baking powder and salt.
  2. Blend in the butter using a fork or pastry blender until the mixture looks mealy. Fold in the raspberries and zest.
  3. Whisk together the yogurt and 1 egg in a separate bowl. Stir the yogurt and egg mixture into the flour mixture until a dough forms.
  4. Turn out the dough onto a lightly floured work surface. Knead the dough 4 or 5 times.
  5. Roll the dough into a ¾” thick disk. Cut out rounds using a 2” wide cookie cutter.
  6. Line a sheet pan with parchment paper. Lay the scones on the parchment paper and brush the tops with the second beaten egg. Place the scones on the middle oven rack.
  7. Bake the scones for 18-20 minutes or until golden brown. They should have an internal temperature around 200° F when they're done.
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