Whole Wheat Lemon Raspberry Scones
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups (275g) whole wheat flour
  • ⅓ cup (50g) sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • Zest of 1 lemon (~2 tsp)
  • ½ cup (1 stick or 115g) butter, cold
  • 1 egg
  • ½ cup plain low fat yogurt (could use Greek for extra protein)
  • ¼ cup 1% milk
  • ½ cup raspberries, fresh or frozen
  • 1 tsp milk
  • 1 tsp brown sugar
  1. Preheat oven to 375F (180C).
  2. Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
  3. Cut the butter into small chunks, add it to the dry ingredients, and cut it in with a pastry blender (or rub it in with your fingers until it resembles fine breadcrumbs).
  4. Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
  5. Gently fold in the raspberries.
  6. Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
  7. Pat the dough into a flat disk about 2 inches thick and cut into wedges.
  8. Transfer the dough to a parchment-lined or lightly greased baking sheet.
  9. If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
  10. Brush the tops of the scones with the 1 tsp mlk.
  11. Sprinkle with 1 tsp brown sugar.
  12. Bake in the oven for 25 minutes, or until light golden brown.
  13. Remove from the oven and cool on a wire rack.
Recipe by The Wholesome Fork at https://www.thewholesomefork.com/2016/04/01/whole-wheat-lemon-raspberry-scones/