Lemon Raspberry Scones
Source: Found on Pinterest
These scones have a melt in your mouth texture, easy to make and come together quickly
Ingredients
- 1 c. heavy cream
- 8 Tbls. butter
- 2 c. unbleached all-purpose white flour
- 6 Tbls. white sugar
- 1 Tbls. baking powder
- ½ t. baking soda
- ½ t. salt
- zest of 1 medium size lemon
- ½ c. fresh raspberries
Lemon Glaze
- 1-1/2 c. powdered sugar
- 2 Tbls. milk
- 1 Tbls. fresh lemon juice
Instructions
SCONES: Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of oven.
Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes).
Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute (or use “melt” setting). If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, sugar, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Stir to combine.
After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
Spray a cookie scooper or large spoon with non-stick cooking spray. Scoop up 12 scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
Bake in a preheated 375 degree oven for 20-24 minutes or until light golden brown. Transfer to a wire cooling rack.
GLAZE: After the scones have been removed from the oven, make the lemon glaze. Combine the powdered sugar, milk and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spreadable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add a little more milk.
Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
Let scones sit for 15 minutes to let glaze set before serving.
NOTE: Makes 12 round scones