Easy Lemon Raspberry Scones

 INGREDIENTS

For the scones:

• 1 cup heavy cream
• 8 tablespoons butter
• 2 cups all purpose flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• zest of 1 medium size lemon
• ½ cup fresh raspberries

• For the glaze:

  • 2 cups powdered sugar
  • 3 tablespoon milk or half and half
  • 1 tablespoon fresh lemon juice

    INSTRUCTIONS

    For the scones:

    • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
    • Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
    • Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
    • After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
    • Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do make sure all the little flour bits are incorporated.
    • Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
    • Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
    • Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
    • Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.

    For the glaze:

    • While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
    • Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
    • If you can wait, let scones sit for 15 minutes to let glaze set before serving.