dessert

Raspberry Lemon Scones

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Tools

  • 1 large mixing bowl
  • 1 bowl
  • Spatula
  • Baking sheet
  • Grater

Ingredients

Scones

  • 3 cup360 gflour
  • ⅓ cup67 gsugar
  • 1 tbsp12 gbaking powder
  • 1 tsp6 gsalt
  • 10 tbsp142 gbutter
  • ½ tsp2.2 gvanilla extract
  • 2 tbsp12 glemon zest
  • ¾ cup180 gmilk
  • 3-6 ozfrozen raspberries

Lemon Icing

  • 1 cup120 gpowdered sugar
  • 1-2 tbsplemon juice
  • ½ tsp2.2 gvanilla extract

Steps

Amounts written into the step text aren't scaled.

  1. Combine 3 cup360 g, ⅓ cup67 g, 1 tbsp12 g, and 1 tsp6 g in a large mixing bowl then set aside.
  2. Cut 10 tbsp142 g into cubes. Add 10 tbsp142 g to dry mixture.
  3. Mix 10 tbsp142 g and dry ingredients with hands or two forks until the 10 tbsp142 g pieces are no larger than peas.
  4. Mix in the ½ tsp2.2 g · Scones½ tsp2.2 g · Lemon Icing, 2 tbsp12 g, and ¾ cup180 g with a spatula.
  5. Add in the 3-6 oz.
  6. On a floured surface, shape the dough into a large circle. Then cut the dough like a pizza into 8 slices.
  7. Chill the dough in the fridge for at least 30 minutes.
  8. Remove dough from fridge and brush the scones with ¾ cup180 g.
  9. Bake at 375ºF for 20-30 minutes or until the tops are golden.
  10. In a small bowl, mix together the 1 cup120 g, 1-2 tbsp, and ½ tsp2.2 g · Scones½ tsp2.2 g · Lemon Icing.
  11. Drizzle icing onto the scones.