Raspberry Scones (The Best)
Breakfast and BrunchCoffee Break RecipesDessertsMuffins and Dessert BreadsRaspberriesSummer CookingThe BestTo Freeze
Ингредиенты
- ¾ cup (180 ml) milk
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
- 2 ¾ cups (415 g) unbleached all-purpose flour
- ½ cup (105 g) sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) cold unsalted butter, diced
- 2 cups (270 g) fresh or frozen raspberries
- 2 tbsp butter, melted
- 2 tbsp sugar
Инструкция
- With the rack in the top third of the oven, preheat to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the milk, lemon zest and juice. Let sit for 5 minutes.
- In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk mixture and pulse just enough to moisten the dry ingredients. Do not overwork the dough.
- On a floured work surface, form the dough into an 18-inch (45 cm) square using your fingers or a rolling pin. Cover with the raspberries. Loosely roll the dough up into a long log. Gently press the dough into a rectangle about 1 ¼ inch (3.5 cm) thick. Cut the dough into 7 rectangles. Cut each rectangle in half to get two triangles. Place the scones on the baking sheets, evenly spacing them out. Freeze at this point, if desired (see note).
