Raspberry Lemon Scones

Ingredients:

Directions:

  1. Preheat oven to 425 degrees F.
  2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  4. Transfer dough to a large bowl. Mix in raspberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
  5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
  6. To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread raspberries preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
  8. While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Yields: 8 scones

Printed From: www.sweetpeaskitchen.com