Raspberry Lemon Scones

Simple and quick to prepare, these little Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. This easy recipe is perfect for a quick breakfast or an afternoon treat.

1 stick (1/2 cup) cold, unsalted butter
2 cups unbleached all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 large lemon, zested
¾ cups heavy cream
¾ cup frozen raspberries
½ large lemon, juiced
½ to 1 cup confectioners’ sugar
Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.

full instruction : www.flourarrangements.org

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