Raspberry Lemon Scones
kodiakcakes.com/blogs/recipes/raspberry-lemon-scones
Indulge in the satisfying balance of a tart and sweet Raspberry Lemon Scone breakfast or snack. Each bite of these buttery scones packs in the tangy taste of lemon zest and the drool-worthy flavor of fresh raspberries. And with help from Kodiak® Raspberry Lemon Power Cakes®, you can count on that extra boost of protein and 100% whole grains! But the best part? A light glaze crafted with powdered sugar, fresh lemon juice, and zest, makes a picture-worthy finish with that lip-smacking zing. Perfect for breakfast, brunch, or an easy afternoon snack, be warned these raspberry lemon scones will be gone faster than it took for them to come together!
Recipe provided by Kitchen McCAbe
- Calories 338
- Protein 9g
- Total Fat 21g
- Carbs 32g
Ingredients
For the scones:
- 2 cups Kodiak Raspberry Lemon Power Cakes Flapjack & Waffle Mix
- 2 teaspoons baking powder
- 1/2 cup raspberries, broken in half
- 8 tablespoons butter, cold, cut into cubes
- 1 cup + 2 tablespoons heavy cream (can substitute with milk)
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- Juice of half a lemon
- 1-2 tablespoons heavy cream
Directions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Place the raspberry lemon power cakes mix in a large bowl and add the baking powder. Whisk together.
- Cut the butter into the dry ingredients until it is the size of small peas. Gently toss in the raspberry halves.
- Pour the heavy cream into the bowl of dry ingredients and gently combine until a sticky and crumbly dough forms. Let sit for 10 minutes to rest and absorb moisture.
- Use a scoop about 1/3 cup to 1/2 cup in volume to scoop dough onto the prepared baking sheet.
- Space scoops 2 inches apart and press each scoop down slightly so that each one is about 1-1/2” tall.
- Bake in the preheated oven for 13 to 15 minutes, or until golden brown on top. Remove and cool on a wire rack.
- Place the powdered sugar in a small mixing bowl along with lemon zest, lemon juice, and 1 tablespoon of heavy cream. Whisk until a smooth mixture forms. Whisk in more heavy cream, if needed, to achieve desired consistency. Drizzle the icing over the cooled scones.
*Store in an airtight container for up to five days.