Breakfast

Raspberry-Lemon Scones is for Breakfast.

Raspberry-Lemon Scones takes 10 minutes to prepare.

Raspberry-Lemon Scones takes 20 minutes to cook.

Raspberry-Lemon Scones makes 12 servings.

The ingredients for Raspberry-Lemon Scones are:

4 tablespoons unsalted butter
1/3 cup 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

Here is how you make Raspberry-Lemon Scones:

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 or biscuits. Separate the wedges/biscuits 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.

The nutritional information for Raspberry-Lemon Scones is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 180.3

• Total Fat: 5.2 g
• Cholesterol: 41.6 mg
• Sodium: 187.5 mg
• Total Carbs: 30.2 g
• Dietary Fiber: 4.9 g
• Protein: 5.7 g

Raspberry-Lemon Scones is French cuisine.

The dietary needs meet for Raspberry-Lemon Scones is Vegetarian