Raspberry Scones (The Best)
Raspberry Scones (The Best)
Ingredients
- 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
Instructions
- 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).
Raspberry Scones (The Best)