Raspberry Scones with a Lemon Glaze

16 Dec

So I went to Savannah, Georgia over Thanksgiving break with my family and ate at the cutest place for breakfast one morning called the Gryphon Tea Room. They had the most amazing apricot scones there! I thought to myself “what is a scone even and why haven’t I made one yet?” so after returning to Gainesville I looked up a bunch of recipes and decided to go for this one!

Raspberry Scones

Raspberry Scones with a Lemon Glaze
adapted from: Batter & Beat

For Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh raspberries (I used frozen and they were just as good!)

For Glaze:
1 cup confectioners sugar
1 tablespoon lemon juice (or to taste)

-Preheat the oven to 400 degrees F.
-Sift together the dry ingredients: flour, baking powder, salt, and sugar.
-Cut in the butter into very small chunks and coat the pieces with the flour.(The mixture should look like coarse crumbs)
-Make a well in the center of the flour mixture and pour in the heavy cream.
-Fold everything together just to incorporate; do not overwork the dough.
-Fold the raspberries into the batter.
-Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1-1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
-Place the scones on an ungreased cookie sheet
-Bake for 15 to 20 minutes until just golden brown.
-Let cool before you apply the glaze.
-Glaze: Drizzle over scones

Notes: They reminded me very much of a biscuit and I think if I was going to make it again I would add some more sugar but the consistency was wonderful and they were so easy to make!

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