Easy Raspberry And Lemon Scone Recipe

Mar 20, 2012

Something about warmer weather just begs for brunch.  And since the real goal is to get out and enjoy spring, an easy scone recipe is the perfect way to greet the morning and get on with your day.

Before baking and after.
Credit Megan Leanderson

Easy Raspberry and Lemon Scone Recipe


  • 1 ½ cup of baking mix (I used heart healthy Bisquick Mix)
  • 2 tablespoons of sugar
  • zest of 1 small lemon
  • ½ cup raspberries (fresh or frozen)
  • 3 tablespoons of almond milk
  • 1 tablespoon of chia seeds
  • Optional glaze:
  • Juice of 1 lemon
  • Approximately ½ confectioners’ sugar


  1. Preheat oven to 400 degrees
  2. In a large bowl, wisk together baking mix, sugar, lemon zest and chia seeds then set aside
  3. In a separate small bowl, wisk together milk and egg
  4. Pour liquids into the baking mixture and mix then fold in your berries
  5. Scoop into dollops on a silpat or parchment lined baking sheet
  6. Bake for about 10 minutes until edges turn golden brown
  7. If you’re using glaze, simply mix confectioners’ sugar and lemon juice and drizzle over scones once cooled