Raspberry Scones

Raspberry Scones


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Rise and shine to the wonderful flavor of these raspberry scones. One-up your local coffee shop by baking up this simple and sweet recipe in your own kitchen.

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Chicago, IL

Serving Size / Yield

5-10 scones


  • 1 spray of nonstick spray coating
  • 1 3/4 C. all-purpose flour
  • 1 C. rolled oats
  • 1 C. sugar
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
  • 1/2 C. evaporated fat-free milk
  • 3 Tbs. cooking oil
  • 3 Tbs. refrigerated or frozen egg product, thawed

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Spray a baking sheet for nonstick coating; set aside. In a large bowl combine flour, oats, sugar, baking powder and salt. In another bowl, stir together milk, oil and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.
On a lightly floured surface, knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4-inch thick. Cut dough into 12 wedges. Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.

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