(Yield: 8)
For the Scones
- 8 tablespoons unsalted butter, cut into small cubes and frozen for 10 minutes
- 1/3 cup granulated sugar
- zest of two medium fresh lemons
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup + 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2/3 cups fresh raspberries
For the Glaze
- 3 tablespoons unsalted butter; melted
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Cut butter into small cubes and freeze for 10 minutes.
In a food processor, combine sugar and lemon zest. Add in the flour, baking powder, and salt and pulse 4 - 5 times.
Add frozen butter into flour mixture. Pulse 4 â 5 times until combined and it looks like cornmeal.
In a small bowl, whisk the sour cream, egg, and vanilla until smooth.
Add sour cream mixture into flour mixture and pulse a few times, until a dough starts to form.
Move mixture to a large bowl and gently fold in raspberries. This will be a firm dough, and the raspberries may break up a little. Thatâs okay.
Mold the dough into a ball. Turn onto parchment paper that has been lightly floured and pat into a 7-inch circle about 3/4-inch thick. If you make it too thin, the scones will be a little firmer and not as fluffy. Use a wet knife to cut the round into 8 triangles.
Place the scones on the prepared baking sheet. Bake until golden, about 15 to 17 minutes. Cool for 20 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, and lemon juice. Mix until smooth. Drizzle the glaze onto your scones. If the mixture is too thin, add more powdered sugar. If it is too firm, add a tablespoon of water.
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