Bread · Breakfast · Favorite Recipes

Raspberry Lemon Scones

I was nervous to make these. This is only the second time that I have ever made scones. The first time was the Ham & Cheese Scones that I made last summer. Those were a bit dry to us. Part of it could have been that we just weren’t used to the biscuit like texture. So I may seriously need to try and bake them again because these scones were so good.

After we had all had a bite, I asked around the table (we had the missionaries with us) what they thought. They missionaries said they liked them. Sometimes I wonder though if they are just being nice. šŸ˜‰ The Hubs also said they were good. But I wanted more of answer. I wanted to know if this was a recipe we could repeat or not. Because I thought they were repeat worthy. We aren’t always on the same page though. So when I asked him again, he said they only thing he didn’t like was the fact that we finished them so fast!! So he agreed that this was a repeat recipe and that I should double it next time! I’m looking forward to it!!

The recipe says that it should make 18 scones, but I made 8. I didn’t make mine in a rectangle like the recipe said to. I did mine in a circle because I couldn’t get it into a rectangle shape and it was sticking to my hands like crazy. So with some practice maybe I can get it to 18? Regardless, they sure were delicious!

Ingredients
Scones
1/2 cup cold, Butter
2 cups Flour
1 tbsp Baking Powder
1/4 cup Sugar
1/2 tsp Salt
1 large Lemon, tested
3/4 cup Heavy Cream, or more
3/4 cup frozen Raspberries

Glaze
1 large Lemon, juiced
1/2-1 cup Powdered Sugar

Directions
Preheat oven to 425*.
Line baking sheet with parchment paper.
Combine flour, baking powder, sugar, salt, and lemon zest into a large wide bowl and mix to combine.
Cut butter into 1/4 inch pieces and toss into flour mixture to coat.
Using a fork or pastry blender, cut the butter into flour mixture till it resembles coarse meal.
Add the frozen raspberries and toss to coat.
Drizzle the heart cream evenly over the mixture and use a fork to toss, scraping the bottom of the bowl until the dough starts to clump together.
Knead the mixture together int he bowl until it comes together in a mass.
It’s ok to have a few dry patches and crumb, just avoid over working the dough.
(You may need more cream just depending. If it’s too crumbly add a little a time until only a few crumbles are falling apart.)
Turn out the dough onto the parchment paper and press the dough into a 7-8 inch square about 3/4 inch thick.
Using a pizza cutter or knife, divide the square into 9 smaller square, then divide diagonally into 18 triangles.
(OR press dough into a 10 inch circle and use pizza cutter to cut into 8 slices.)
Separate the scones carefully to give them room to spread.
Bake until pale golden brown, about 12-15 minutes.
To prepare the glaze, combine the lemon juice and powdered sugar into a small bowl and whisk to combine.
Add more powdered sugar or lemon juice as needed.
Cool scones for about 10 minutes before glazing and serve warm or at room temperature.

{{Note: The glaze will not taste good by itself. So don’t worry. It tastes amazing on top of the scones.}}

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