Raspberry Lemon Scones

It's hard to believe that just a few days ago we were sitting at the table in my friend Merrilee's kitchen in Philadelphia eating her homemade scones. After a long flight back to Oregon, my parents greeted us with a big container of fresh raspberries from their garden...I knew just what I was going to use them for!!!

This morning I tried out a new recipe using lemon zest in the scone mix...They were a huge hit served with some Jamaica Iced Tea!

Raspberry Lemon Scones with a Lemony Glaze

Scone Recipe:

2 cups All-Purpose Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

2 tablespoons Sugar

5 tablespoons cold Unsalted Butter

1 cup Heavy Cream*, plus more for brushing the scones.
1 cup frozen fresh Raspberries

1 Lemon zested

*NOTE I didn't have heavy cream, so I just used 1/2 C milk and 1/2 cup sour cream

Lemony Glaze:

1/2 cup fresh squeezed and strained lemon juice

2 cups Powdered Sugar, sifted

1 tablespoon Unsalted Butter, softened

Preparation:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

For the scones; sift together all the dry ingredients and zest of one lemon. Using a pastry cutter or 2 forks, blend the butter into the flour until it resembles wet crumbly sand. Make a well in the center and pour in the heavy cream, mix just until combined making sure not to over work the dough. Fold in the raspberries, be careful not to mash or break the berries.

Press the dough out onto a floured surface forming a rectangle. Next fold up the sides to form a circle with all the berries on the inside. Next cut diagonal leaving you with 8-10 triangles. Brush the tops with a little heavy cream and bake for 15-20 minutes. Let the scones cool a little before applying the glaze.

For the glaze; sift the powdered sugar and whisk in the strained lemon juice. Whisk in the butter until smooth. Whisk again and set aside until scones are slightly cooled. Drizzle, Brush or Dunk the scones in the glaze.