snack saturday

Raspberry Lemon Scones

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

Lemony Glaze:
1/2 cup fresh squeezed and strained lemon juice
2 cups Powdered Sugar, sifted
1 tablespoon Unsalted Butter, softened

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 approx: 12x3 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 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 scones in the glaze

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