Raspberry Lemon Scones

Simple and quick to prepare, these little Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. They’re perfect for a quick breakfast or afternoon snack.

Recipe by: flourarrangements.org

Yield: 18 small scones.

INGREDIENTS

Scones:

1 stick (1/2 cup) cold, unsalted butter

2 cups unbleached all-purpose flour

1 tablespoon baking powder

¼ cup sugar

½ teaspoon salt

1 large lemon, zested

¾ cups heavy cream

¾ cup frozen raspberries

Glaze:

½ large lemon, juiced

½ to 1 cup confectioners’ sugar

INSTRUCTIONS

1. Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
3. Combine flour, sugar, baking powder, salt, and lemon zest in a large wide bowl. Mix to combine. READ MORE

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