Raspberry Lemon Scones

Scones

• •3 cup flour360 g flour
• •⅓ cup sugar67 g sugar
• •1 tbsp baking powder12 g baking powder
• •1 tsp salt6 g salt
• •10 tbsp butter142 g butter
• •½ tsp vanilla extract2.2 g vanilla extract
• •2 tbsp lemon zest
• •¾ cup milk180 g milk
• •3-6 oz raspberries

Lemon Icing

• •1 cup powdered sugar120 g powdered sugar
• •1-2 tbsp lemon juice
• •½ tsp vanilla extract2.2 g vanilla extract

1. 1Combine flour3 cup360 g, sugar⅓ cup67 g, baking powder1 tbsp12 g, and salt1 tsp6 g in a large mixing bowl then set aside.
2. 2Cut butter10 tbsp142 g into cubes. Add butter10 tbsp142 g to dry mixture.
3. 3Mix butter10 tbsp142 g and dry ingredients with hands or two forks until the butter10 tbsp142 g pieces are no larger than peas.
4. 4Mix in the vanilla extract½ tsp2.2 g · Scones½ tsp2.2 g · Lemon Icing, lemon zest2 tbsp, and milk¾ cup180 g with a spatula.
5. 5Add in the raspberries3-6 oz.
6. 6On a floured surface, shape the dough into a large circle. Then cut the dough like a pizza into 8 slices.
7. 7Chill the dough in the fridge for at least 30 minutes.
8. 8Remove dough from fridge and brush the scones with milk¾ cup180 g.
9. 9Bake at 375ºF for 20-30 minutes or until the tops are golden.
10. 10In a small bowl, mix together the powdered sugar1 cup120 g, lemon juice1-2 tbsp, and vanilla extract½ tsp2.2 g · Scones½ tsp2.2 g · Lemon Icing.
11. 11Drizzle icing onto the scones.