Raspberry Scones

This was probably my third time ever making scones! They're fairly easy to make, I just avoid them because I don't typically have all the ingredients on hand at the same time. These raspberry scones taste so good, it's a shame the recipe only makes six. Frozen raspberries are best -- I used black raspberries, but red raspberries or blueberries would also work (as long as they're frozen). The lemon glaze at the top completes the scones, adding a citrusy note to the sweet raspberry flavor.

Ingredients:

Scones:

• 3 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 Tb baking powder

• 1 tsp salt

• 1.5 sticks butter, sliced thin

• 1/2 cup whole milk

• 1 tsp vanilla extract

• 1 - 1.5 cups frozen raspberries

  
  

Lemon Glaze:

• 1 cup powdered sugar

• 1 Tb lemon juice

Instructions:

Preheat oven to 375 degrees.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt with a whisk.

Add butter slices to the dry mixture and incorporate using a pastry blender, fork, or just a mixing spoon. Mix until the dough is shaggy and the butter pieces are no bigger than a pea.

Gradually add in the milk and vanilla, stirring until just mixed. Fold in the frozen berries and knead to incorporate.

Turn the dough out onto a floured surface and shape to about 1.5 inch thickness (rough estimate!). You can cut the pieces into uniform shapes if you want, I was in a hurry here, so mine don't look perfect! They'll still taste yummy though!

Once the scones are shaped place them onto a greased baking sheet. Bake for 25 - 35 minutes.

Glaze Instructions:

Combine powdered sugar with lemon juice and stir together. If mixture is too thick/dry, add a splash of milk. If mixture is too runny, add a little more powdered sugar. Stir until smooth. Drizzle over scones.

Enjoy!