Lemon Raspberry Scones Directions:
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the raspberries and lemon zest, trying not to crush the berries.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this over the flour mixture and stir until the dough just comes together.
Turn the dough out onto a lightly floured surface, and gently knead just until it forms a rough ball. Be careful not to overwork the dough.
Pat the dough into a circle about 8 inches in diameter and about 3/4-inch thick. Cut the circle into 8 wedges.
Place the wedges on the prepared baking sheet, slightly spaced apart. Bake for 18-22 minutes or until the scones are golden and cooked through.
While the scones are baking, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl until smooth.
Remove the scones from the oven and let them cool slightly. While still warm, drizzle them with the lemon glaze.
Serve warm or at room temperature.
I await your comments! Enjoy!
