Photo: Ernest Porzi
Meyer Lemon-Raspberry Scones
12 ingredients
15 min
8 scones
openrecipes
Bright and beautiful, these scones combine two fabulous spring flavors.
Estimated Nutrition (whole recipe, rough)
733
Calories
16g
Protein
19g
Fat
127g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cold Cut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- 3 tablespoons granulated sugar
- Zest from 1 Meyer lemon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into cubes
- 1 cup heavy cream
- 1 cup raspberries
- :
- 1 cup powdered sugar
- 2 tablespoons Meyer lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes