- 4 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon sea salt
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- Zest of 1 lemon
- 8 tablespoons unsalted butter, chilled and cut into small cubes.
- 1 teaspoon lemon juice
- 2 large eggs, beaten
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1 cup fresh raspberries
For the glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon milk
- Preheat oven to 375˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- In a small mixing bowl, whisk together the egg, lemon juice, cream and vanilla extract. Pour into the flour butter mixture and stir until just moistened.
- Add the raspberries and gently stir until just combined.
- Dust your kneading surface with extra flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
- Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared baking sheet.
- Bake in the oven for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes.
- While scones are baking, make the glaze: In a small bowl, whisk the powdered sugar, lemon juice and milk together until completely incorporated.
- Drizzle the cooled scones with lemon glaze and serve with a few fresh raspberries.