Lemon Raspberry Scones (Print Version)
# Ingredients:
→ For the Scones
01 -
⅓ cup granulated sugar
02 -
Zest of 2 medium lemons
03 -
2 cups all-purpose flour
04 -
1 ½ teaspoons baking powder
05 -
½ teaspoon salt
06 -
8 tablespoons unsalted butter, frozen
07 -
½ cup + 2 tablespoons lemon-flavored Greek yogurt (whole milk preferred)
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
⅔ cups fresh raspberries
→ For the Glaze
11 -
3 tablespoons unsalted butter, melted
12 -
1 cup confectioners' sugar, sifted
13 -
½ teaspoon pure vanilla extract
14 -
2 tablespoons freshly squeezed lemon juice
# Instructions:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
03 -
Grate frozen butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
04 -
In a small bowl, whisk the yogurt (or sour cream), egg and vanilla until smooth.
05 -
Using a fork, stir yogurt mixture into flour mixture until a dough starts to form. Gently fold in raspberries. The dough will be sticky at first, but will come together as you press it against the bowl into a ball.
06 -
Place the dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart.
07 -
Bake until golden, about 15 to 17 minutes. Cool for 10 minutes before glazing.
08 -
In a medium bowl, mix together the melted butter, confectioners' sugar, vanilla and lemon juice. Whisk until smooth.
09 -
Dip the top of each scone into the glaze and allow to harden. For a drizzled finish instead, thicken the glaze with additional confectioners' sugar.
# Notes:
01 -
The raspberries may break up when folded into the dough, but they'll bake up beautifully.