Raspberry Lemon Scones (For 2)

I decided to do a little upgrading on our Single Serving Scone that we posted back in 2012. (Click HERE for that recipe)

I didn't change the basic recipe all that much, just doubled it and used a sugar substitute instead of sugar and butter instead of coconut oil, oh, yeah, and  I added some raspberries and lemon chips. 

Okay.

I guess I did change it quite a bit.

Anyway.....

You can use the original recipe (HERE) or give this one a try. It is SUPER simple, super fast, and makes just 2 cute little scones so you won't be tempted to eat the whole batch.

Raspberry Lemon Scones (For 2)

Ingredients

2/3 cup flour

1 tsp baking powder

pinch salt

4 pkg Stevia

1 1/2 Tbsp butter, chilled

2 Tbsp lemon baking chips

1/4 cup milk

approx 1/3 cup raspberries

*optional* pinch of sugar to sprinkle on top

Directions

Preheat oven (or toaster oven) to 425. Line a small tray with parchment paper, set aside.

In a small bowl, stir together flour, baking powder, salt, and Stevia.

Using a fork, mash in the chilled butter until mixture resembles coarse crumbs. 

Stir in lemon chips.

Using the fork, stir in the milk until soft dough comes together.

Place dough on work surface and pat out to 1/2 inch thick rectangle. 

Top 1/2 of the rectangle with raspberries.

Fold the dough over the raspberries, press down lightly to seal edges, then cut dough diagonally, into 2 triangles.

If desired, brush tops with a little milk and sprinkle with a pinch of sugar.

Place on prepared tray and bake at 425 for 8 - 10 minutes, until tops are golden brown.

You have to keep an eye on them - especially if you are using a toaster oven as the tops can get dark rather quickly!

Serve warm or at room temp.

They go great with a cup of tea at tea time BUT, I prefer mine with some cold milk when I watch a movie.

Yummy snack/breakfast/brunch, ready in about 15 minutes.

What are you waiting for?

A few notes - you can use fresh or frozen raspberries.

If you can't find the lemon baking chips (FYI - I got mine at Bulk Barn), then you can sub in white chocolate chips and the zest of 1/2 a lemon. 

Pop back to our original recipe HERE for some more options!

 

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