Brown Eyed Baker · by Michelle Lettrich★ 4.2 (9)
Meyer Lemon-Raspberry Scones
NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 10%
CARBS 44G47% OF CAL
4G FIBER19G OTHER21G TOTAL SUGAR
FAT 20G48% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spring scones brightened with Meyer lemon and studded with tart raspberries, finished with a light glaze. Enjoy them warm with tea or as a dessert.
starteramericanbaked good🍪 sheet pan🔥 oven🌀 blendervegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 30M
CAL 19%·PRO 10%
CARBS 44G47% OF CAL
4G FIBER19G OTHER21G TOTAL SUGAR
FAT 20G48% OF CAL
11G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 153mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.