Raspberry Scones With Lemon Yogurt Drizzle Recipe

Name: Raspberry Scones With Lemon Yogurt Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 1/2 cups Rolled Oats; 1/2 cups Warm Water; 1-1/2 cup Whole Wheat Pastry Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Sea Salt; 1/2 cups Organic Sugar; 4 Tablespoons Cold Butter; 1/2 cups Nonfat Greek Vanilla Yogurt; 1/4 cups Milk; 2 teaspoons Vanilla; 1 cup Raspberries; FOR THE LEMON YOGURT DRIZZLE:; 1 cup Nonfat Greek Vanilla Yogurt; 1/2 teaspoons Lemon Zest; 1/4 cups Maple Syrup

Servings: persons

FOR THE SCONES:
1/2 cups Rolled Oats
1/2 cups Warm Water
1-1/2 cup Whole Wheat Pastry Flour
1 teaspoon Baking Powder
1/2 teaspoons Sea Salt
1/2 cups Organic Sugar
4 Tablespoons Cold Butter
1/2 cups Nonfat Greek Vanilla Yogurt
1/4 cups Milk
2 teaspoons Vanilla
1 cup Raspberries
FOR THE LEMON YOGURT DRIZZLE:
1 cup Nonfat Greek Vanilla Yogurt
1/2 teaspoons Lemon Zest
1/4 cups Maple Syrup

1
Preheat oven to 425 F.
2
In a small bowl combine the oats and water. Let the mixture sit for 5 minutes to soften the oats.
3
In a medium bowl combine flour, baking powder, salt and sugar. Cut in butter using a pastry cutter until mixture resembles small crumbs. Set aside.
4
In another small bowl mix 1/2 cup yogurt, milk and vanilla. Add this mixture to the flour mixture. Add in oats and mix well. Gently fold in raspberries.
5
Roll out the dough on a pastry mat until it is a round shape, about 1/2 inch thick. Dough will be very sticky, just use flour work the dough. Cut the flattened dough into 6-8 wedges depending on how large you want each scone.
6
Put wedges onto an ungreased cookie sheet and bake for about 15 minutes.
7
Meanwhile combine the yogurt, lemon zest and syrup in a small bowl. Keep it cold until ready to drizzle on your warm scone. Enjoy!

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SCONES:, 1/2 cups Rolled Oats, 1/2 cups Warm Water, 1-1/2 cup Whole Wheat Pastry Flour, and more.

Yes, Raspberry Scones With Lemon Yogurt Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Scones With Lemon Yogurt Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions