Raspberry Lemon Scones
These scones are crispy on the outside and moist on the inside - and are SO pretty! Perfect for afternoon tea or that sweet addition to your next brunch menu!
Ingredients
- 1 egg
- 1/2 - 3/4 cup milk (regular or any plant-based milk)
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons grated lemon zest (from 1 lemon)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter (cold, cut into cubes)
- 3/4 cup frozen raspberries
Instructions
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Preheat the oven to 400 F and grease a cookie sheet or line with parchment paper.
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Crack the egg into a 1-cup glass measure. Mix well with a fork. Add the milk to the 3/4 cup mark and mix well again.
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In a large mixing bowl, sift the flour, baking powder and salt. Mix in the lemon zest and sugar.
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Lightly mix in the butter with your fingers or a pastry blender until the butter is the size of peas.
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Stir in the milk mixture using a fork in a folding motion until combined and add in the raspberries, taking care not to overwork the dough. Add a touch more flour if the dough is too sticky.
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On a lightly floured surface, roll or at the dough to a 1/2 inch thickness and cut with a floured biscuit cutter. Place about 1" apart on the baking sheet and bake for 20-25 minutes until nicely browned.