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Raspberry Lemon Scones

Prep Time:10 mins
Cook Time:15 mins
  • 338 Calories
  • 9g Protein
  • 21g Total Fat
  • 32g Carbs

Recipe provided by Kitchen McCAbe


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


  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
  2. Place the raspberry lemon power cakes mix in a large bowl and add the baking powder. Whisk together.
  3. Cut the butter into the dry ingredients until it is the size of small peas. Gently toss in the raspberry halves.
  4. 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.
  5. Use a scoop about 1/3 cup to 1/2 cup in volume to scoop dough onto the prepared baking sheet.
  6. Space scoops 2 inches apart and press each scoop down slightly so that each one is about 1-1/2” tall.
  7. Bake in the preheated oven for 13 to 15 minutes, or until golden brown on top. Remove and cool on a wire rack.
  8. 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.

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