Raspberry Lemon Scones

 

1 stick (1/2 c.) cold, salted butter 

2 c. all-purpose flour 

1 tbsp. baking powder 

¼ c. sugar 

½ tsp. salt 

1 large lemon, zested 

¾ c. heavy cream 

¾ c. frozen raspberries 

Glaze: 

½ large lemon, juiced  

½ to 1 c. confectioners’ sugar 

Grate butter and return to freezer to keep chilled. Preheat oven to 425° F. Line a baking sheet with parchment paper. 

• Combine the flour, baking powder, sugar, salt and lemon zest in a large bowl. Mix to combine. Add butter to dry ingredients and toss to coat with flour. 
• Working quickly, rub or cut butter into the flour mixture until it resembles coarse meal. 
• Add frozen raspberries and toss to coat. 
• Drizzle the heavy cream over the mixture; toss with fork, scraping up dry ingredients from the bottom, until dough starts to clump together. 
• Knead in the bowl until mixture comes together in a mass (it’s okay if there are a few stray bits and dry patches; the important thing is to not overwork the dough. 

Turn the dough onto the parchment and shape the dough a 7- or 8-inch square about ¾ inch thick. It should look rough and ragged, not perfect! Using a knife, pizza cutter or bench scraper, divide the square into 9 smaller squares. Diagonally divide each square in half to make 18 small triangles. Separate carefully to give them room to spread. Bake until pale golden brown, about 12-15 minutes.

To make the glaze, combine lemon juice and ½ cup of the confectioners’ sugar in a small bowl; whisk to combine. Add more sugar as needed, until you get the consistency of the glaze you wish to have. Cool scones for at least 10 minutes before glazing. Serve warm or at room temperature.