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Raspberry Lemon Scones with a Lemony Glaze

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Lemon and raspberries sing summer to me… These are perfect for any occasion!

Ingredients

  • FOR THE SCONES:
  • 2 cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 2 Tablespoons Sugar
  • 1 whole Lemon, Zested
  • 5 Tablespoons Cold Unsalted Butter Cut Into Pieces
  • 1 cup Heavy Cream Plus Extra For Brushing The Scones
  • 1 cup Frozen Raspberries
  • _____
  • FOR THE GLAZE:
  • 2 cups Powdered Sugar, Sifted [glaze]
  • ½ cups Freshly Squeezed Lemon Juice, Strained To Catch Pulp/or Seeds [glaze]
  • 1 Tablespoon Unsalted Butter, Softened [glaze]

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 dry mixture 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 approximately 12×3 by 1 1/4 inches {thick}. Cut the rectangle in to half {width wise} then cut those halves into half, forming 4 rectangles. Next cut across the 4 rectangles lengthwise creating 8 squares. Next cut each on the diagonal leaving you with 16 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 and zap it in the microwave for 30 seconds. Whisk again and set aside until scones are slightly cooled.

Drizzle, brush or dunk the scone in the glaze… which ever you prefer! And devour!

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Kim Ashton on 5.11.2012

My faux pas is that I did not sift the ingredients as instructed in step one (my sifter was packed). I think this is why the crumbly mixture came out as dry sand, not wet, which made making it into a log difficult. So, I placed the dough in an 8×8 Pyrex pan, placed parchment paper on top and pressed it down with a serving spatula to make it even. I didn’t grease the pan. I then basted the glaze on top. I cooked it at 400 and checked it every 10 minutes to make sure it wasn’t getting too brown on the bottom. I then followed the rest of the recipe by basting with the glaze and cutting the pastry into four squares, then the 8 squares, then made the 16 triangles.

While not prepared exactly as the recipe called for, they really were very, very good! Thank you for sharing!

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skuglin on 2.11.2011

I love that I can use berries from the freezer with this recipe. The lemon brightens the whole thing up. And the texture!!!! So light, and moist, tender….delicious! I have a triple berry blend of berries in my freezer for smoothies so I used those in here. Wonderful!

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