Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive! Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.
Come on, Mother Nature it is MAY. I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.
But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!
2 1/4 c AP flour
1/4 c sugar
1 T lemon zest
1 T baking powder
1/2 t salt
3/4 c cold butter cut into half inch cubes
1/2 c fresh raspberries
2 large eggs, lightly beaten
1/2 c cold heavy cream
1/2 c sifted confectioners sugar
1 T freshly squeezed lemon juice
Method of Prepeation
Preheat oven to 400. Line baking sheet with parchment paper. In the bowl of a food processor whisk together or pulse a couple time, flour, sugar, baking powder and salt. Add butter to the dry ingredients and pulse until mixture is crumbly. Transfer to a large bowl and stir in lemon zest. In separate bowl or measuring cup stir together cream and eggs. Put liquid ingredients slowly into dry ingredients until well combined. Put flour on work surface and place dough on top. Add some flour on top of dough. Gently fold in raspberries. Pat dough out into a disk and cut into 8 pieces. Put on baking sheet and bake 15-17 minutes. Cool scones and drizzle with scones. Enjoy!