Raspberry Scones with Lemon Butter Glaze

🧂 Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons 1-1/2 sticks cold butter, cubed small
• 3/4 to 1 cup buttermilk
• 1 cup frozen raspberries
• 1/4 cup lemon juice
• 1 cup confectioners' sugar
• 1/2 tablespoon butter

  melted

Instructions

• 1 Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment
  paper.
• 2 Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed
  butter into the dry ingredients with a fork, pastry cutter, fingers, or two
  knives. (Or use a food processor with the metal blade to speed things up. Just a
  couple of pulses will do.)
• 3 Fold the frozen raspberries into the dry mixture and coat. Make a well in the
  center and pour in 3/4 cup of buttermilk. It's better to add too little and add
  more as necessary. Work with the ingredients until it begins to form a dough.
  You may need to increase the buttermilk. Most often I need a bit more than 3/4
  cup and up to about 1 cup.
• 4 Transfer the dough to a floured surface and divide it into 2 parts. Roll each
  part into a round shape about 1 inch thick. Cut each disc into 6 wedges and
  place slightly separated on the prepared baking sheet. Brush with additional
  buttermilk or milk and sprinkle with sanding sugar if desired.
• 5 Bake for 14-18 minutes, or until the top begins to turn golden brown.
• 6 For the glaze: combine the lemon juice, confectioners' sugar and melted butter
  in a small bowl. Whisk until the lumps disappear. Once the scones have cooled,
  drizzle each scone with glaze.

Nutrition Info