Raspberry Lemon Scones with a Lemony Glaze
Bright and fresh, these Raspberry Lemon Scones are drizzled with a lemony glaze!
FOR THE SCONES:
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons sugar
- 5 tablespoons cold unsalted butter
- 1 cup heavy cream plus more for brushing the scones.
- 1 cup frozen fresh raspberries
- 1 lemon zested
FOR THE LEMON GLAZE:
- 1/2 cup lemon juice freshly squeezed and strained
- 2 cups powdered sugar sifted
- 1 tablespoon unsalted butter softened
MAKE THE SCONES:
Preheat the oven to 400° and line a rimmed metal baking sheet with parchment paper.
Sift together all the dry ingredients and zest of one lemon.
Using a pastry cutter (or 2 forks) blend the butter into the flour until it resembles wet crumbly sand.
Make a well in the center and pour in the heavy cream, mix just until combined making sure not to over work the dough.
Gently fold in the frozen raspberries, be careful not to mash or break the berries.
Press the dough out onto a floured surface forming a rectangle approx: 12x3 by 1 1/4 inches thick.
Cut the rectangle in to half (width wise) then cut those halves into half, forming 4 rectangles. Next cut across the 4 rectangles lengthwise creating 8 squares.
Cut each square in half diagonally, leaving you with 16 triangles.
Brush the tops with a little heavy cream and bake for 15-18 minutes. Let the scones cool a little before applying the glaze.
MAKE THE GLAZE:
Sift the powdered sugar and whisk in the strained lemon juice.
Whisk in the butter and zap it in the microwave for 30 seconds.
Whisk again and set aside until scones are slightly cooled.
Drizzle, brush or dip the scones in the glaze.
Serving: 1scone | Calories: 216kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 159mg | Potassium: 51mg | Fiber: 1g | Sugar: 17g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg