Simple Raspberry Lemon Zest Scones

411 faves | 3 recommends
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Candice Kumai


These turned out so delicious that I will use this recipe for scones from here on out. I would recommend a 30 minute bake time, however.
Carmen Powell   •  20 May   •  Report
Yum Jenny! Good idea. Maybe I'll make them for the sidewalk sale I'm having on Sunday!
Sami Naffziger   •  4 May   •  Report
Thanks!! It worked! Gonna make them tonight for our breakfast in the a.m while having our yard sale :)
99819d0441c9   •  4 May   •  Report
Gonna Try it this sunday...mmmmh
Iman Aharchi   •  3 May   •  Report
Give it another try. Should be fine.
Hillary Mickell   •  3 May   •  Report
Where's the recipe instructions? I clicked on the link and takes me to a page that says they can not find what I'm looking for :(
99819d0441c9   •  3 May   •  Report
Beyond FANTASTIC.......I used dried mixed berries and eliminated the lemon. Definitely my go to recipe for scones for now on. Thanks for the recipe!!!!!
c1322c1e4d47   •  6 Sep   •  Report
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1 1/2 cups all-purpose flour

1/2 cup cake flour

¼ cup sugar

2 teaspoons baking powder

½ stick (1/4 cup) cold unsalted butter, cut into small pieces

1 ½ cups fresh raspberries (this is interchangeable with blueberries, dried cranberries, currants, apple slices etc)

3/4 cup low-fat buttermilk

1 large egg, plus 1 large egg yolk beaten for egg wash

Zest from one Lemon

2 tablespoons lemon juice

¼ cup sugar in the raw, for sprinkles on top

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