Why did I think scones were hard to make?? They are so easy and so yummy! Usually scones are a bit crumbly and fall apart in your hands but these really hold together well without being too dense. The light lemon glaze is a perfect compliment to the raspberries.
2 cups organic unbleached all-purpose flour
1 Tb baking powder
1/2 tsp salt
2 Tb organic sugar
5 Tb organic unsalted butter, cold cut into chunks
1 cup organic heavy cream, plus more for brushing the scones
1 1/2 cup organic fresh raspberries
1/2 cup fresh organic squeezed lemon juice
2 cups organic confectioners' sugar, sifted
1 organic lemon, zest finely grated
1 Tb organic unsalted butter
Preheat oven to 400 degrees
Sift together all the dry ingredients; the flour, sugar, baking powder and salt. Using a fork cut the butter into the flour mixture. The mixture should look like course crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate, do not over work the dough. Fold the raspberries into the dough.
Press the dough on a lightly floured surface into a rectangle about 10 by 5 by 1 1/4 inches, Cut the rectangle in half then in half again, giving you 4 squares. Cut each piece in half making the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15-20 minutes until they are a nice brown color. Let the scones cool a bit before glazing.
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir the sugar until dissolved. Add the lemon zest and sugar. Nuk for 45 seconds on high. Whisk the glaze then drizzle on top of the scones.
Recipe adapted from Tyler Florence