Friday, March 30, 2018

Lemon Raspberry Yogurt Scones

Lemony baked goods are perfect for spring because they add brightness and freshness. These scones are chock-full of lemon zest, which really helps that lemon flavor to shine through. The tart raspberries, sweet sugar topping and the nutty almond flour are an amazing flavor combo. Serve these at your next breakfast or brunch gathering paired with hot tea.



1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.


3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.


4. In a separate bowl, whisk the egg, milk,  yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.




5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.


6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.





Lemon Raspberry Yogurt Scones
Makes 8 scones

All you need:
1 cup all-purpose flour (gluten-free or regular)
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
1 stick cold unsalted butter, grated
1 egg
1/2 cup milk
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
1 cup fresh raspberries

1 beaten egg, for brushing
Turbinado sugar, for sprinkling

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.
3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.
4. In a separate bowl, whisk the egg, milk,  yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.
5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.

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