Raspberry Lemon Scones

This year we scored tickets to the Ranger’s playoff games tomorrow night, but it’s Easter Sunday so we decided to just do a brunch with the family instead. I ran to Fairway this morning on a mission to make strawberry rhubarb scones but could not find rhubarb anywhere. I did spot a bag of Meyer lemons ­čśë (my absolute favorite) so I grabbed them,┬ásome raspberries and headed home to get cooking.

My father makes the best scones, he chills his butter and works very quickly and I have managed to successfully copy┬áhis method a few times! I replaced the butter with some vegetable shortening in this recipe (and knocked it down from 8 tablespoons to 6).. now look,┬áit’s a special occasion recipe and do not recommend using this product very often but these scones came out pretty good so I thought I’d share the recipe regardless of it not being the healthiest.

If there is anything about this recipe I would do differently next time around, I would definitely make the scones smaller. I am going to use probably a 1/3 cup measuring cup and scoop the mix on to the baking sheet next time I make these. I tried to make them as I have regular scones in the past and the dough was just too sticky, plus as the raspberries bake they release so much liquid so I think a smaller scone would bake up better for sure. I also made my icing thick, like toaster strudel packet thick, but I think if I make them smaller next time I may thin the icing out a bit by adding less sugar and just dip the top of each scone right into it.

Raspberry Scones
Prep time
Cook time
Total time
These scones are the perfect amount of sweet and sour, Meyer lemons really are the key ingredient in this recipe.
Recipe type: Breakfast
Serves: 8-10 scones
  • 3 Tablespoons Organic Cane Sugar
  • 1 teaspoon of Meyer Lemon Zest
  • 2¼ cups AP Flour, I use a Sprout Wheat Flour from Thrive
  • 1 Tablespoon Baking Powder
  • ┬Ż teaspoon Salt
  • 6 Tablespoons Vegetable Shortening, I used Spectrum
  • 1 cup Vegan Buttermilk
  • ⅔ cup Raspberries
    Icing Ingredients
  • ⅔ cup Powdered Sugar
  • 1 Tablespoon Meyer Lemon Juice
  1. Prepare the buttermilk and set aside to curdle
  2. Preheat oven to 400┬░ and line a baking sheet with parchment of silicone sheet
  3. Combine sugar and zest into a large bowl with a wooden spoon, pressing the zest into the sugar to allow the oils to melt into and flavor the sugar
  4. Add the flour, baking powder and salt to the bowl, stir to combine
  5. Using a fork, work the shortening into the dry mix until it's broken up and has a gritty texture
  6. Using a rubber spatula, gently fold the buttermilk and raspberries into the mix until combined
  7. Scoop the mixture onto prepared baking sheet using ⅓ measuring cup and shape each scone with floured hands if desired -or- turn the entire dough out onto floured work space and shape into a 1 inch disk and cut into 6-8 triangles (dough may be too sticky for this method)
  8. Sprinkle each scone with a few pinches of sugar before placing them in the oven (optional)
  9. Bake for 20 minutes or until tops begin to brown and remove to cool
  10. While scones cool, prepare your icing
  11. Mix together the lemon juice and the powdered sugar until you reach desired consistency
  12. Ice each scone when cool and serve
If I can't find Meyer lemons at my usual store, I can pretty much guarantee they have them at Trader Joe's! If you still can't find any you can substitute regular lemon or even an orange.


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