Today we’re making my Greek yogurt lemon raspberry scones. They’re golden and flaky on the outside, soft and tender on the inside. These are the perfect spring or summer treat — they feel a little indulgent, but won’t leave you in a sugar crash. They’re macro-friendly, made with clean, simple ingredients, and seriously so easy to make. They’re bright, fresh, and so satisfying. Perfect for spring or summer brunches, cozy weekends, or a better-for-you baked goodie to enjoy with your morning coffee.
With a few strategic swaps, this recipe transforms the classic scone into something nourishing and still totally delicious. And yes, they still have that signature flaky texture you expect from a great scone.
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Why You’ll Love These Scones
- Lightly sweet and lemony with pops of tangy raspberry
- Made with better-for-you ingredients
- High in protein and lower in added sugar
- Free from refined sugar and easy to make
- A wholesome treat that actually tastes like a treat
Health Benefits of Key Ingredients
Let’s talk about what makes these scones not only delicious but also more nourishing than your average bakery version:
🍋 Lemons
Lemon zest adds brightness and flavor without calories or sugar. Plus, lemons are rich in vitamin C and antioxidants that support immunity and skin health.
🍶 Greek Yogurt
This is your secret weapon for keeping the scones moist and tender without loading them up with butter. Greek yogurt is full of protein, calcium, and probiotics for gut health.
🌾 Organic All-Purpose Flour
Choosing organic flour means you’re avoiding synthetic pesticides and additives. It’s a cleaner option for your baked goods while still providing the classic structure and chew you want in a scone.
🍓 Fresh Raspberries
Not just pretty—they’re also packed with antioxidants, fiber, and vitamin C. They add natural sweetness and tang without any refined sugar.
🍁 Maple Syrup
Just a touch goes a long way. Maple syrup offers natural sweetness with trace minerals and a warm, rich flavor that complements the lemon perfectly.
Ingredients
- Flour – 1 1/2 cups of organic all-purpose flour, or oat flour.
- Lemon Zest – I used the zest of one large lemon.
- Lemon Juice – 3 tablespoons of fresh lemon juice.
- Unsalted Butter– 3 tablespoons of unsalted grass-fed butter.
- Greek Yogurt – I used 1/2 cup of organic, plain, nonfat Greek yogurt. This makes the scones so soft!
- Sweetener – Use your favorite liquid sweetener! I use 3 tbsp of pure organic maple syrup.
- Raspberries – I use 1/3 cup of organic fresh raspberries.
- Baking Powder– 1 1/2 teaspoons.
- Salt – 1/2 teaspoon.
- Glaze – This is optional, but I made a low calorie icing by combining some lemon juice and confectioner’s style monk fruit until I got my desired consistency!
How To Make Them
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Cut in the butter using a pastry cutter or fork until the mixture looks like fine crumbs.
- Add the Greek yogurt, maple syrup, and lemon juice. Stir with a rubber spatula until the dough comes together—it should be a bit shaggy and crumbly.
- Gently fold in the raspberries.
- Transfer the dough to your prepared baking sheet and shape it into a circle about ¾ inch thick.
- Slice the dough into 8 triangles, keeping the pieces close together.
- Bake for 20 minutes, or until the edges are golden.
- While the scones bake, you can make a glaze (optional): Mix confectioner’s-style monk fruit sweetener with a little lemon juice until smooth and drizzle-able.
- Let the scones cool for about 5 minutes, then top with your glaze and enjoy!
The Key To Baking The Perfect Scones
Here are my tips for baking the perfect scones:
- Keep ingredients cold: The key to flaky scones is keeping your butter and other ingredients cold. Use cold butter and, if needed, chill the dough before baking.
- Don’t overmix: Mix the dough just enough to bring it together. Overworking it can result in tough scones.
- Don’t skip using the biscuit method: In the biscuit method, butter is cut into the flour mixture and then the liquids are added. While baking in the oven, the butter melts, the water in the butter produces steam, and as a result the product rises into flaky layers. I know cutting the butter in is kind of a slow process but trust me, it’s worth it!
- Don’t go overboard on the raspberries: I promise 1/3 cup does not seem like a lot but when they break apart and are muddled into your scone batter it’s the perfect amount. Putting too many raspberries in your scone dough will make them too wet.
How Do You Store Leftovers?
You can store leftovers in an airtight container in a cool, dry place on my kitchen counter for 1-2 days, or in the fridge for ultimate freshness for up to 5 days.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
FAQ’S
Can I omit the butter?
No—you do need at least a small amount of butter to achieve that classic flaky scone texture. It creates little steam pockets in the dough as it bakes, which gives the scones their light and layered structure. Without it, the scones would be dense and dry.
Can I use frozen raspberries?
Yes! Just don’t thaw them first. Fresh is best though in my opinion!
Can I make these gluten-free?
You can try using a 1:1 gluten-free baking flour blend. Look for one with xanthan gum for best results, though the texture may vary slightly.
If you’re looking for a wholesome way to enjoy scones without all the sugar and heaviness of traditional recipes, this one’s for you. Fresh, flavorful, and made with nourishing ingredients, these lemon raspberry scones are the kind of treat you’ll want to make again and again.
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Greek Yogurt Lemon Raspberry Scones
Description
My Greek yogurt lemon raspberry scones are golden and flaky on the outside, soft and tender on the inside. These are the perfect spring or summer treat — they feel a little indulgent, but won’t leave you in a sugar crash. They’re macro-friendly, made with clean, simple ingredients, and seriously so easy to make. They're bright, fresh, and so satisfying. Perfect for spring or summer brunches, cozy weekends, or a better-for-you baked goodie to enjoy with your morning coffee.
Ingredients
Instructions
-
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
-
In a medium bowl, whisk together the flour, baking powder, salt, and lemon zest.
-
Cut in the butter using a pastry cutter or fork until the mixture looks like fine crumbs.
-
Add the Greek yogurt, maple syrup, and lemon juice. Stir with a rubber spatula until the dough comes together—it should be a bit shaggy and crumbly.
-
Gently fold in the raspberries.
-
Transfer the dough to your prepared baking sheet and shape it into a circle about ¾ inch thick.
-
Slice the dough into 8 triangles, keeping the pieces close together.
-
Bake for 20 minutes, or until the edges are golden.
-
While the scones bake, you can make a glaze (optional): Mix confectioner’s-style monk fruit sweetener with a little lemon juice until smooth and drizzle-able.
-
Let the scones cool for about 5 minutes, then top with your glaze and enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1 scone
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 2.6g13%
- Cholesterol 11.9mg4%
- Sodium 170.1mg8%
- Total Carbohydrate 23.4g8%
- Dietary Fiber 0.3g2%
- Sugars 5.7g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
User Reviews
fantastic/simple and healthy! Its a win-win! thank you.
Hey Ann! I am so happy to hear that! Thank you for your review 🙂
So yummy!!! 😋
One of my favorites!
These turned out really yummy! I will say the texture is a bit off, it’s a lot more chewy than a normal scone, but I may have overmixed the dough so possible user error there. I think next time I will cook at a lower temp, I had to keep them in for 30 minutes to get the inside cooked through but by then the edges were burning.
Hey Kat,
You’re absolutely right—the Greek yogurt does give a slightly different texture, but it’s the best way I’ve found to mimic the richness of traditional scones without using all that butter! You might want to try lowering your oven rack next time to help with even browning. I really appreciate you taking the time to leave a review. Thank you!
These came out great yummy… not able to share😞
Hi Susie,
Yes of course you can!
Hi Laurie,
When you hit the print button it converts the measurements to single fractions. I am currently trying to get that fixed with my tech team to avoid confusion, but it’s the same measurement either way! 3/2 is the same as 1 1/2:)
Can you use other fruit like blueberries or apples?
I’m making this and realized the printed version of the recipe (Greek Yogurt Lemon Raspberry Scones) actually calls for 3/2 cup flour and 3/2 tsp baking powder. I pulled up the recipe here to view the non printed version and I learned it is actually 1 ½ cups flour and 1 ½ tsp baking powder. Glad I looked!