LEMON + RASPBERRY SCONES
My Lemon + Raspberry Scones have the perfect fruity + zesty + sweet balance. These light + fluffy delights are so delish served warm, with clotted cream.
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Cooking tools:
- Food processor
- Microplane
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Measuring cup
- Measuring spoon
Ingredients
- 3 C unbleached cake flour
- 1 T baking powder
- 1/4 C caster sugar
- 1 stick cultured butter, chopped
- 1 C whole buttermilk
- 1 egg, lightly beaten
- 1 T vanilla bean paste
- 1 lemon, zested + juiced
- 1 C frozen raspberries, roughly chopped
- 1 T cultured butter, room temperature
- 1 T raw sugar
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