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Incredibly Easy Lemon Raspberry Scones
You just finished a slice of amazing Lemon Raspberry Scones It’s easy to make and perfect for breakfast or brunch! 97 fresh raspberries
Directions:
Preheat the oven to 400 degrees Fahrenheit. Insert the sheet with the paper.
Place 1 sturdy glass in the refrigerator for 10-15 minutes.
Melt 8 tablespoons of butter in a non-stick bowl. Set aside to cool.
In a medium bowl, combine flour, baking powder, baking soda, sugar, lemon zest and salt.
Combine cold butter with melted butter and beat until butter forms fine crumbs.
Add the oil/oil mixture to the dry ingredients and stir until the flour is incorporated.
Cut the coconut in half and pour it over the dough, mix well.
Pour the batter into the prepared pan and refrigerate for at least 15 minutes.
Bake for 18-22 minutes until brown. Let cool on the rack.
Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Calories: 282 kcal Serving size
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