Stevia-Sweetened Raspberry Lemon Scones ~ Sweetness Redefined

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Raspberry Lemon Scones Main


Raspberry Lemon Scones Simplified

I love a good muffin, and biscuits, well, I could eat so many of them I’d explode.  But, what if we melded a muffin and a biscuit together?  I don’t know what we’d call them.  Mufcuits?  Bisfins?  They are kind of like a scone, I suppose, but better.  Savory and fruity, with a hearty base, and just a twist of calorie free sweetness, these Raspberry Lemon Scones are fantastic!  And with a biscuit mix base, they are also incredibly simple to make.

Tips on Ingredients for Raspberry Lemon Scones

Stevia is an amazing sweetener.  No calories, made from a beautiful plant, and super sweet, just a little bit goes a long way.  I love stevia in my coffee, and it was a natural transition to use it in baking.  A good baking mix is the base for these scones, so choose something you enjoy on its own.  I love Pamela’s gluten-free baking mix, so I used that, making the basic biscuit recipe on the back.  After cutting in the milk with a pastry cutter, I added the lemon zest and raspberries, cutting them slightly and breaking them up.  Then, it was time to make Raspberry Lemon Scones!

Stevia-Sweetened Raspberry Lemon Scones ~ Sweetness Redefined

Stevia-Sweetened Raspberry Lemon Scones ~ Sweetness Redefined


  • 2 C Pamela's Baking Mix
  • 1/2 C butter flavored Crisco
  • 2/3 C milk
  • 6 oz raspberries
  • lemon zest from 1/2 lemon
  • 1 t stevia


  1. Heat oven to 375 degrees F.
  2. In a bowl, cut the Crisco into the baking mix.
  3. Add milk and mix well.
  4. Add the lemon zest and stevia and mix.
  5. Add the raspberries and cut in slightly with pastry cutter.
  6. Drop by rounded tablespoons onto an ungreased cookie sheet.
  7. Bake 12-14 minutes, until golden brown.

Variations on Raspberry Lemon Scones

You can use just about any berry in Raspberry Lemon Scones, making them quite versatile and changeable with the seasons.  But if you aren’t in the mood for fresh fruit, try some dried!  Cranberries, blueberries, or even cherries are great as a replacement in Raspberry Lemon Scones.  You can soak the dried berries in water or juice to soften them a little bit so they aren’t crispy once they are baked.  Try a variety of berries to get a different flavor, or even chocolate chips!

Next time you’d like to make something a little sweet to go with your coffee, make some Raspberry Lemon Scones and enjoy a flavorful treat!

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  1. These will be great scones! Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  2. Several family members are now gluten free so I am grateful for any recipe that helps me add to my list of things to make. They all like scones so this is worth a try.

  3. These scones look yummy! Wonderful fresh flavors:) Lynn @ Turnips 2 Tangerines

  4. Mufcuits? Bisfins? haha Lessie – I love reading your posts! <3

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