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Week 4: Raspberry Scones

I have been baking these raspberry scones in my kitchen on repeat. It's the perfect spring recipe!

I love scones so much. They are easier to eat than muffins, and they make for a delicious breakfast.

I'm always trying to experiment to see what ingredients or fillings will taste good in scones. Once I tried adding raspberries, I was hooked!

They are similar to my lavender scones and have a slight hint of lemon in them. The scones also taste amazing when drizzled with a glaze. I usually mash raspberries and strain them to get their juices. This avoids any unnecessary seeds.

Overall, raspberry scones are the perfect breakfast recipes that you need to try immediately, especially with the sunny weather coming around.





  • 2 cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ½ tablespoon lemon zest

  • ¼ cup granulated sugar

  • ½ cup cold butter, cut into small cubes

  • 1 egg

  • ½ cup yogurt

  • ¾ cup raspberries


  • 1 ½ cups powdered sugar

  • ½ tablespoon lemon zest

  • ¼ cup raspberries, blended and strained into a juice


  1. Preheat your oven to 375 degrees F, and line a baking sheet with parchment paper.

  2. In a bowl, mix the flour, baking powder, and sugar. Cut in the butter and add the egg and milk. Gently knead it into a ball. Now add the raspberries. The mixture will be sticky but try to form it into a disc. Cut the disc into six pieces and place it on the prepared pan. Bake for 20-25 minutes.

  3. While the scones are baking, in a small bowl, mix the powdered sugar, lemon, and strained raspberry juice. Drizzle over finished scones.


- The Bored Baker 👩🏽‍🍳


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