Name: Lemon Raspberry Scones
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; zest from half a lemon; 1/2 tsp baking soda; 2 tsp baking powder; 1 pinch salt; 1 egg (room temperature); 1/2 stick butter (melted); 1 cup fresh raspberries; 1 cup powdered sugar; juice from half a lemon

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This is one of my favorite sweet treats to make in the spring and summer. These scones are packed with fresh lemon and raspberry, and a secret ingredient, making them super moist and so delicious.

Some people hear scones, and head for the hills, and I get it. Often, they turn out dry, flavorless and way too crumbly. But not these scones. They’re made with Greek yogurt, and the results are perfectly moist and fluffy. The fresh flavors are perfect for the season, and the three step recipe is a no brainer that comes together in 20 minutes. Plus these are drop scones, so no messy counters and sticky rolling pins.

I whipped these scones up for Mother’s Day Sunday this year, and the only thing that would have made them better would have been sharing them with my mom (perhaps with a mimosa!) Give them a shot! You won’t regret it.

Lemon Raspberry Scones

I absolutely love these moist, fluffy, sweet and bright scones. They are bursting with flavor, and perfect bites of fresh raspberry. Goodbye dry scones! Greek yogurt is the secret ingredient that transforms these scones into moist, yummy treats. And these are made even easier to make because they are drop-biscuit style. Finally, it’s all topped off with a tangy lemon glaze.

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Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Ingredients

Lemon Raspberry Scones

2 cups all-purpose flour
1/2 cup sugar
zest from half a lemon
1/2 tsp baking soda
2 tsp baking powder
1 pinch salt
1 egg room temperature
1/2 stick butter melted
1 cup fresh raspberries

Lemon Glaze

1 cup powdered sugar
juice from half a lemon

Instructions

Preheat oven to 400F.
Combine all of the dry ingredients for the scones in mixing bowl or stand mixer.
Add the yogurt, eggs and butter and mix until JUST combined. Do not over mix!!
Fold in the raspberries. Some will get a little crushed, and that’s okay!
Drop heaping spoonfuls of the batter onto a lined and greased baking sheet, at least an inch or two apart.
Bake for 15 minutes until starting to turn golden brown on top.
Let scones cool for a few minute and then use a spoon to drizzle the glaze over the scones.