Raspberry Scones

It’s a low-key weekend in the Stembridge household, which means getting caught up on housework… and baking! And since telling you all about the yummy raspberry scones I just made is much for fun than housework, alas, here I am, and the housework can wait!

I first made these scones for my daughter Berkley’s tea party birthday back in December. I was a scone newbie, and so I scoured Pinterest for what appeared to be a delicious – and beginner-appropriate – scone recipe. I lucked upon this recipe and it delivered on its promise to be easy and so good. I made these again for a brunch baby shower, and then a random weekend morning. And as I was prepping my grocery list and thinking about what to bake, these little beauties popped in my mind. I’m here to report, they are just as good the fourth time around. Hope you all enjoy!

Raspberry Scones

1 stick of unsalted butter, diced into 1/4″ to 1/2″ pieces, placed back in refrigerator
2 cups all-purpose flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
Zest from 1 lemon
3/4 cup heavy whipping cream
3/4 cup frozen raspberries

1.) Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
2.) In a large bowl, combine flour, baking powder, sugar, salt and lemon zest.
3.) Add butter to dry ingredients and toss it to coat with the flour. Use a pastry cutter to cut the butter into the flour mix until it resembles coarse meal.
4.) Add frozen raspberries and toss to coat with a large fork. Drizzle heavy cream, and continue to incorporate raspberries, cream and butter. Using your hands, begin to kneed the dough until it starts to come together.
5.) Pour out the dough on the parchment lined baking sheet, and press to form an 8 to 9-inch square that is around 3/4-inch thick. It will look imperfect and rough around the edges, but that is OK!
6.) Using a large knife, cut the square into 9 square pieces. Then cut each of those squares in half to create 18 small triangles. Gently separate each triangle to have space for baking. TIP: coat your hands with flour so you can separate the scones and re-form some of them if needed without the dough sticking to your hands.
7.) Bake for 13 to 14 minutes, or until slightly golden.

Recipe from http://www.flourarrangements.org/2016/05/raspberry-lemon-scones/