Raspberry Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, flaky scones made with oatmeal, Greek yogurt, and fresh raspberries with gentle spice notes. Light and lightly sweet, these are perfect for summer breakfasts or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup buttermilk, (cold)
- ¼ cup non-fat plain Greek yogurt, (cold)
- 1 large egg, (cold)
- 1 cup all purpose flour
- ⅔ cup whole wheat pastry flour
- 1 ⅓ cup old fashioned rolled oats
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter ((very cold and cut into small pieces))
- ¾ cup fresh raspberries (4 ounces)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 289mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 61mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.