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RASPBERRY SCONES W/ LEMON ICING

The trick to a good scone is to use enough heavy cream to keep them from getting dry. Nothing is worse than a dry scone. Don't be afraid to use extra lemon zest as needed, the sweetness from the powdered sugar balances out the acidity well.

Ingredients:


 

  • 2 cups AP flour

  • 6 tbsp granulated sugar

  • lemon zest of one lemon

  • 2-1/2 tsp baking powder

  • 1/2 tsp kosher salt

  • 1/2 cup unsalted butter, frozen

  • 1/2 cup heavy whipping cream, plus more as needed

  • 1 egg

  • 1-1/2 tsp vanilla extract

  • 160g fresh raspberries

  • 1 cup powdered sugar

  • juice of one lemon

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Instructions:


 

  1. Sift AP flour, sugar, baking powder and kosher salt together. Add lemon zest and mix.

  2. In a large bowl, grate frozen butter into dry mixture. Mix with hands until small crumbs form. Place in freezer.

  3. ​Whisk together heavy cream, egg, and vanilla extract. Combine dry mixture with wet mixture. Combine

  4. Add in raspberries, making sure to fold softly as to not squish raspberries.

  5. Lightly flour your counter and shape your dough mixture into a 1 inch thick, 9-10 inch long mass.

  6. Cut into wedges. Brush scones with heavy whipping cream. Refrigerate for 30 minutes.

  7. Bake scones 2 inches apart, at 400F, for 25 minutes. Rest for 10 minutes

  8. Combine lemon juice and powdered sugar. Glaze over scones, top with raspberries, and Enjoy!

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