Lemon Raspberry Scones

We made Lemon Raspberry Scones the other day and they were a huge hit!  All four kiddos helped me make them…

…and then all four kiddos helped me eat them too 🙂 .

Scones are an easy alternative to muffins and bread.  I enjoyed mine with a cup of coffee for breakfast the next morning.  We are lemon obsessed around here, so lemon plus raspberry just seemed like the perfect fit.  Happy baking!

This makes about 8 large scones.

Shopping List
2½ cups of all purpose flour, plus more for dusting your counter
3 tablespoons of sugar
1 tablespoon of baking powder
a pinch of salt
2 tablespoons of lemon zest (reserve your lemon for the glaze)
1 stick of cold butter cut into cubes
2 eggs
1/2 cup of milk
1 cup of fresh raspberries
about a cup of powdered sugar

Preheat your oven to 400 degrees.

Grease a baking sheet with Pam or line it with parchment paper.  Set aside.

In one large mixing bowl, whisk together your flour, sugar, baking powder, salt and lemon zest.  Take either a pastry cutter or two forks and work your cubed (and very chilled) butter into this dry mix.  This mix will begin to crumble into a very coarse mixture.  Once it does, set it aside.

In a second mixing bowl, whisk together your eggs and milk.  Pour this mixture into your dry ingredient bowl and quickly work them together into a dough.  Once a dough starts to form, add in your raspberries and work them in too (they will break up a little bit in the dough).

Sprinkle a bit of flour on your counter and place your dough on it working the dough with your hands and shaping it into a disk.  Once you have one big disk-sized dough shape on your counter, cut the disk into eight triangles and place them on your prepared baking sheet.

Bake the scones for 15 to 20 minutes or until slightly browned around the edges.

Remove scones from the oven and allow them to cool completely before pouring the glaze over.

To make the glaze, whisk together your powdered sugar and lemon juice.  Add more powdered sugar if it’s too thin or more juice if it’s too thick.  Pour your glaze on top of each cooled scone.

Eat and enjoy!!!