Whole Wheat Lemon Raspberry Scones Recipes

WHOLE WHEAT LEMON RASPBERRY SCONES

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

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.