This morning I adventured out into the country to a “pick-your-own” farm. This time of the year they had strawberries and black raspberries. If you have never gone to pick your own berries, I would highly recommend it! I got a good tan, and some healthy (pesticide free) amazing berries. I knew I needed to make something with them so I didn’t just sit and eat them all until I got sick. I decided that lemon raspberry scones sounded delicious. Here is the recipe I found, it turned out delicious. Definitely making this again. I can’t wait to go pick more berries next weekend. BAKE ON, BITCHES!
MEYER LEMON-RASPBERRY SCONES
For the Scones:
3 tablespoons granulated sugar
Zest from 1 Meyer lemon (I used “normal” lemons. GASP.)
2 cups all-purpose flour (I only had one cup of all-purpose left, so I used oat flour for the second cup.)
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into cubes
1 cup heavy cream (I swapped this out for a cup of almond milk just to make them a little bit healthier.)
1 cup raspberries
I added a few teaspoons of lemon juice to the dough since I decided to skip the glaze.)
For the Glaze: (I opted to skip the glaze, they scones tasted amazing by themselves!)
1 cup powdered sugar
2 tablespoons Meyer lemon juice
Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
Place the sugar in a large bowl and add the lemon zest. Using your fingertips, rub the lemon zest into the sugar until it is evenly distributed. Add the flour, baking powder and salt to the bowl and whisk to combine.
Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining.
Pour the heavy cream and raspberries into the flour mixture and, using a spatula, gently fold until a dough starts to come together. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together. Using floured hands, gently pat the dough into a 7-inch circle and cut into 8 triangles.
Transfer the scones to the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and set. Remove from the oven and allow to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar and juice from Meyer lemons and drizzle over scones. Add more powdered sugar or juice if you prefer a thicker or thinner glaze.
Check out the original recipe.