Whole Wheat Lemon Raspberry Scones Recipes

WHOLE WHEAT LEMON RASPBERRY SCONES

Whole Wheat Lemon Raspberry Scones image

Provided by Esther Schultz

Categories Snack

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

Preheat oven to 375F (180C).
Mix the flour, sugar, baking soda, baking powder, and lemon zest in a large bowl.
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).
Whisk together the egg, yogurt, and milk, and stir into the dry mixture until a dough forms.
Gently fold in the raspberries.
Transfer the dough to a lightly floured surface, and briefly knead. If the dough is too wet, add a little extra flour while kneading.
Pat the dough into a flat disk about 2 inches thick and cut into wedges.
Transfer the dough to a parchment-lined or lightly greased baking sheet.
If you want crispier scones, separate the wedges a little. If you prefer them soft, leave them touching one another.
Brush the tops of the scones with the 1 tsp mlk.
Sprinkle with 1 tsp brown sugar.
Bake in the oven for 25 minutes, or until light golden brown.
Remove from the oven and cool on a wire rack.

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES

Lemon, Raspberry, and White Chocolate Scones image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

Zest both lemons; juice 1/2 of a lemon. Set aside.
Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 56.2 g, Cholesterol 72.6 mg, Fat 14.6 g, Fiber 2.8 g, Protein 8.2 g, SaturatedFat 8.4 g, Sodium 364.7 mg, Sugar 15.2 g

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