lemon raspberry yogurt scones

Scones aren’t super common in my kitchen.  I don’t often crave them and I don’t make meals that they would go ‘just perfect’ with.  We eat eggs and bacon for breakfast most days… the kids and husband would prefer a huge slab of bacon over a fresh pastry, any day! And if I have afternoon tea, it’s probably while I’m laying by a pool on vacation, and it isn’t tea at all.  But, I was asked to cater a tea party for 60 women. So, scones and tea it is.  And those silly little sandwiches filled with weird crap no one really likes, but we pretend too because we got dressed up and over pay for the dumb things.   Anyway.  While I may not be a huge fan of tea sandwiches, I do enjoy a good scone!

Making scones, tea sandwiches, salads and cute little desserts all to be served on the same day to 60 hungry women is no easy task. I did a lot of planning to ensure I wouldn’t go nuts the 24 hours before the tea.   I had to do what I could as far in advance as I could.  I made scones 7 days in advance and froze them.  Yes, you can freeze scones and they thaw perfectly!  I made/baked the scones, cooled them, glazed them, then froze them.  I just thawed them the night before the tea.  You can do this with biscuits, cookies, cakes, brownies, frosting, etc… I’m a freezing queen!

lemon raspberry yogurt scones

Scones are terrific treat at a tea party, essential in fact, but they’re also perfect for brunch.  And this Sunday, Easter, many people will be preparing a delicious brunch.  So,  make these scones!  In fact, make them tonight, freeze them, and just thaw them Easter morning.  This will minimize the dishes you create on Easter morning and also allow you to spend more time preparing other things, or just relaxing.  IN FACT, even better idea!  Make a batch of these, individually wrap them, then freeze the individual scones and just take 1 out on any given morning when you feel like a scone.  You’ll probably want to always keep a batch of lemon curd around to spread on them too.  Just saying.

lemon raspberry yogurt scones

Oh, and for the tea I made this super cute little flower arrangement.  This would also be so pretty on an Easter brunch table.

lemon flowers


Here’s what I used:

32 oz wide mouth mason jar (any jar would do)

2 lemons sliced about 1/4 inch thick

2 dozen mini roses (bought from Costco)

water (obviously)

Layer the sliced lemon around the inside of the jar, starting front he bottom up.  Fill the jar with water, then add your flowers.

Lemon Raspberry Yogurt Scones

Lemon Raspberry Yogurt Scones


  • 2 cups flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick (8 tbsp) unsalted butter (cold and cut into cubes)
  • 1/2 cup plain yogurt (not greek, but any fat content is fine)
  • 1/2 cup frozen raspberries
  • 1 tbsp lemon zest
  • Lemon Glaze:
  • 1 cup powdered sugar
  • juice from 1 lemon


Preheat oven tp 425 degrees.

Mix flour, sugar, lemon zest, baking powder and salt in a bowl. Cut in chilled butter cubes until the mixture resembles crumbs and pebbles. Stir in yogurt. Once dough is wet, use your hands to knead it a few times. Knead in frozen raspberries.

Dump dough onto a parchment (or silpat) lined baking sheet and form into a 12 inch disk. Cut into 8 triangles. Slightly separate triangles (you can even leave them just cut, but unmoved and they’ll bake up just fine).

Bake for 20 minutes or until they start to get slightly golden. Cool. While they’re cooling, make the glaze. Drizzle the glaze on the cooled scones. Enjoy with some fresh lemon curd!