Raspberry-Lemon Scones
 
Makes 8
Ingredients
  • 8 tablespoons unsalted butter
  • ⅓ cup granulated sugar
  • 2 medium fresh lemons, zested
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ½ cup plus 2 tablespoons sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅔ cups fresh raspberries
  • 3 tablespoons unsalted butter, melted
  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. Cut butter into small cubes and freeze for 10 minutes.
  3. In the work bowl of a food processor, pulse together sugar and lemon zest. Add flour, baking powder, and salt, pulsing 4 to 5 times to combine. Add frozen butter, pulsing 4 to 5 times until it looks like cornmeal.
  4. In a small bowl, whisk together sour cream, egg, and vanilla extract until smooth. Add to flour mixture, pulsing a few times until a dough begins to form.
  5. Transfer mixture to a large bowl and gently fold in raspberries. (This will be a firm dough, and the raspberries may break up a little. That’s okay.) Shape dough into a ball.
  6. On lightly floured parchment paper, pat dough into a 7-inch (approximately ¾-inch-thick) circle. (If scones are too thin, they will be a little firmer and not as fluffy.) Using a large, wet knife, cut dough into 8 wedges. Place wedges 2 inches apart on prepared baking sheet.
  7. Bake until golden, 15 to 17 minutes. Let cool for 20 minutes.
  8. In a medium bowl, stir together melted butter, confectioners’ sugar, and lemon juice until smooth. (If the mixture is too thin, add more confectioners’ sugar. If it is too firm, add 1 tablespoon water.) Drizzle glaze over scones.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mischief-abounds-in-daryl-wood-gerber-a-hint-of-mischief/