LEMON RASPBERRY SCONES! A DELICIOUS TREAT!

Our small local Newspaper NEEPAWA BANNER & PRESS, is very much in the format of newspapers from days gone by.  At Christmas time they have the pages of pages of greetings from business in the area, and they have the "holiday cooking and baking recipes" section, called OUT OF HELEN'S KITCHEN.

I saved the whole section this year as there were several really good recipes to try.

This was one of them.

LEMON RASPBERRY SCONES

2 cups flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp. salt

1/2 cup cold butter
1 lemon, zested ( about 1-2 tsp)
3/4 cup buttermilk or cream
2 tbsp lemon juice
3/4 cup frozen raspberries

GLAZE

2- 3 tbsp lemon juice
2/3 - 1 cup icing sugar

Preheat oven to 400 F.  Combine flour, baking powder, sugar, salt and lemon zest in large bowl.  Mix to combine.  Add butter to dry ingredients with a pastry blender, cut butter into the flour mixture until it resembles coarse meal.

Add 1/2 cup frozen raspberries to the mixture and toss to coat.  Stir the lemon juice into the buttermilk and add evenly over the flour mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together.  Stir gently and as little as possible in the bowl until it all comes together in a ball.  Avoid overworking the dough.

Turn out on a lightly floured surface.  Pat the dough into a circle.  Using a knife, divide the dough in half diagonally and each half into 4-6 slices.

Place on baking sheet and add remaining raspberries wherever it needs once.

Bake until golden brown, about 12-15 minutes.

Glaze:  To prepare the glaze, combine lemon juice and 1/2 cup icing sugar in a small bowl.  Whisk to combine.  Add more sugar as needed to create the desired consistency for glazing.

Cool scones for at least 10 minutes before glazing.

These are delicious and I highly recommend them, however, I followed the recipe exactly as written and at the end of 15 minutes of baking, mine still were not cooked.  So I reduced the heat to 350 (so the bottom wouldn't burn) and cooked them a further 10 minutes.

When I make them again, I will make sure to thaw the raspberries first - I think that was the issue with the batter not cooking in the prescribed time.

I served these to guests and everyone loved them...

Enjoy!