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.

 Its 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

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 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 scones about 1 inch thick.

(Optional) Freeze the dough disks before slicing,

 I find it easier to slice. 

Transfer the disks to a parchment lined

 baking sheet and place in the freezer, about 20 minutes.

Then use a sharp knife to cut each

disk into pie-shaped wedges and 

return to the freezer to chill more

 while the oven preheats to 

350 deg. F.  

Bake in the middle of the oven, 

30-35 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 left over lemon juice 

and dribbled over the scones.

Also I make 

Rhubarb Cinnamon Scones

Thanks for your visit. 

💗💗💗