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Thursday, March 21, 2019

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Raspberry Lemon Scones

Simple and quick to prepare, these little Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. They’re perfect for a quick breakfast or afternoon snack.

A few weeks back, Tessa and her friend Kadin snacked on Raspberry Lemon Scones after school. Since Kadin couldn’t seem to get enough of these tender, fruity scones, I told him I’d send the recipe to his mom.

Eliza and I had been testing the scones in preparation for baking with her fifth grade class at school, so when I sent the recipe, I added a note explaining that Kadin could bake them himself with just a little help.



RASPBERRY LEMON SCONES

PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins


INGREDIENTS

Scones
1 stick (1/2 cup) cold, unsalted butter
2 cups unbleached all-purpose flour
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt
1 large lemon, zested
¾ cups heavy cream
¾ cup frozen raspberries

Glaze
½ large lemon, juiced
½ to 1 cup confectioners’ sugar

INSTRUCTIONS

  • Cut butter into ¼-inch pieces and return it to the refrigerator to keep it cold until needed.
  • Preheat panggangan to 425° F. Line a baking sheet with parchment paper.
  • Combine flour, baking powder, sugar, salt, and lemon zest in a large wide bowl. Mix to combine.
  • Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
  • Add frozen raspberries to the mixture and toss to coat. Drizzle the heavy cream evenly over the mixture. Toss with a fork, scraping up from the bottom, until the dough starts to clump together. Knead the mixture together in the bowl until it comes together in a mass. It’s okay if there are a few stray bits and dry patches; the most important thing is to avoid overworking the dough.

Sumber https://recipes-sonata.blogspot.com
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