Lemon Raspberry Scones
We love lemon desserts in this house .. have you tried our Lemon Poppy Seed Scones or our Lemon Poppy Seed Bundt Cake? Both are AMAZING! We decided to put a Valentine’ Day spin on it by adding raspberries and removing the poppy seeds.
Scone Ingredients
4 1/2 Cups Flour
1 Cup Cream
1 Cup Frozen Raspberries
1/2 Cup White Sugar
2 Large Eggs
8 Tbsp. Unsalted Butter, room temperature
4 Tsp. Baking Powder
1 Tsp. Lemon Juice
1 Tsp. Lemon Extract
1/2 Tsp. Vanilla Extract
1/2 Tsp. Salt
1/2 Tsp. Baking Soda
Drizzle Ingredients
1 Cup Powdered Sugar
3 Tbsp. Lemon Juice
1 Tbsp. Milk
1-2 Tsp. Lemon Extract
Directions
Preheat oven to 375F degrees. Line a baking sheet with a silicone liner or parchment paper.
In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
Add the cubed butter, and using either a pastry blender or a fork cut the butter into the mixture until the butter is about 1/2 inch in size. You don’t want the butter to be fully mixed..
In a small mixing bowl, whisk together the egg, lemon juice, lemon extract, cream and vanilla extract. Pour into the flour butter mixture and stir until just moistened.
Add the raspberries and gently stir until just combined. If you stir too much the raspberry color starts to spread throughout.
Sprinkle the counter with a little bit of flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared.
Bake for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes.
While scones are baking, make the glaze: In a small bowl, whisk together all of the glaze ingredients.
Drizzle the cooled scones with lemon glaze.
