Raspberry Lemon Scones

Taste the flavours of summer with these delicious raspberry scones.

I found this great recipe on bakingthegoods.com and adapted it for my blog. It’s better to use frozen raspberries or place your fresh raspberries on a cookie sheet into the freezer, until frozen, to prevent the raspberries from turning to mush and bleeding into the dough.

Ingredients:

2 1/2 cups flour

1/2 cup sugar

1 tbsp baking powder

1/2 tsp salt

1 large lemon-zested and juiced

1/2 cup butter, cold and cut in pieces 1/2 cup buttermilk or heavy cream 2 large eggs - at room temperature 1 1/2 tsp vanilla extract

1 cup fresh or frozen raspberries

Directions: In a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest together. Cut in the butter.

In another bowl or large measuring cup, mix the milk, eggs, vanilla and 2 tbsp of the lemon juice together (reserve the rest of the juice for the icing).

Add 2/3 of the egg mixture to the dry ingredients. Gently mix the dough just until it comes together before adding the remaining milk mixture. Scrape the dough from the sides and bottom of the bowl using a spatula and add all the egg mixture. Mix again to incorporate any floury scraps. Do not over mix.

Add the frozen raspberries as gently as possible, then use a spatula to carefully fold them into the dough. Turn the dough out onto a lightly floured surface. Gather and pat a few times to get the dough to come together. Don’t knead the dough.

Gently form dough into one 7-8” disk for a larger scones or two 3-4” disks for a smaller scone, about 1 inch thick.

(Optional) Freeze the dough disks before slicing, I find it easier to slice.

Transfer the disks to a parchmentlined baking sheet and place in the freezer, about 20 minutes, then use a sharp knife to cut each disk into pieshaped wedges and return to the freezer to chill more while the oven preheats to 350 deg. F.

Bake in the middle of the oven, 3035 minutes for large scones or 25-30 minutes for small scones.

The scones are ready when they turn a golden brown.

Transfer to a cooling rack to prevent sogginess.

For the glaze I used 1 cup powdered icing sugar and a few teaspoons of the leftover lemon juice, and dribbled over the scones.

http://