RASPBERRY LEMON SCONES
My handsome husband likes to slip down to a local coffee shop for a scone once in awhile so I figured he’d appreciate me making him a batch here at home. These are delicious, moist and flaky with a lovely zippy tartness from the Raspberries and Lemon. They are the perfect sweet scone! I used our freeze dried raspberries and lemon slices in these but frozen raspberries can be substituted.
INGREDIENTS
Scones
2½ cups flour
½ cup white sugar
¾ tsp salt
1 tbsp baking powder
½ cup chilled butter, grated
2 eggs, beaten
1 tsp lemon zest
½ -⅔ cup heavy whipping cream
1 cup freeze dried raspberries (or frozen raspberries tossed with 1 tbsp flour)
EGG WASH:
Egg whites from one egg, beaten
Turbinado sugar (optional)
LEMON GLAZE:
1 1/2 cup icing sugar
Juice of one fresh lemon
Pinch of salt
1 tbsp softened butter
1 tsp grated lemon zest
Optional Garnish:
Crumbled freeze dried raspberries
Chopped freeze dried lemon slices
DIRECTIONS
In a large bowl, blend dry ingredients together.
Grate butter into dry ingredients. Gently stir with a fork.
Add the freeze dried raspberries. (If using frozen raspberries, skip to step 6)
In another bowl, whisk together the eggs, lemon zest, and whipping cream.
Add the liquid ingredients to the dry ingredients and gently stir with a fork until a loose dough forms.
**If using frozen raspberries, toss in 1 tbsp flour and gently fold into the the dough. Don’t overwork the dough.
Prepare a baking sheet by lining with parchment paper.
Turn the dough onto a floured surface and form into a circle about 1” thick.
Freeze dough for 45-60 minutes. This is an important step to make the scones tender, flaky and helps them rise higher as it relaxes the gluten in the flour. While dough is chilling, preheat the oven to 400°F.
Remove dough from freezer and cut the circle into 8 wedges. Pull them slightly apart.
Brush on the egg white wash and sprinkle with turbinado sugar.
Bake scones on center oven rack for 18-21 minutes or until golden brown.
Remove the scones from the oven, and cool for 15 minutes on cooking rack. Drizzle with lemon glaze and I like to garnish them with our freeze dried raspberry crumbles and lemon slices for an extra zippy crunch topping.
