Raspberry Lemon Scones With A Lemony Glaze Recipe

Name: Raspberry Lemon Scones With A Lemony Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 2 cups All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 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]; 1/2 cups Freshly Squeezed Lemon Juice, Strained To Catch Pulp/or Seeds [glaze]; 1 Tablespoon Unsalted Butter, Softened [glaze]

Servings: persons

FOR THE SCONES:
2 cups All-purpose Flour
1 Tablespoon Baking Powder
1/2 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]
1/2 cups Freshly Squeezed Lemon Juice, Strained To Catch Pulp/or Seeds [glaze]
1 Tablespoon Unsalted Butter, Softened [glaze]

1
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2
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.
3
Press the dough out onto a floured surface forming a rectangle approximately 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 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.
4
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.
5
Drizzle, brush or dunk the scone in the glaze... which ever you prefer! And devour!

855

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SCONES:, 2 cups All-purpose Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Raspberry Lemon Scones With A Lemony Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Lemon Scones With A Lemony Glaze

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