6 tablespoon very cold or frozen unsalted butter, grated
1 1/2 cups frozen raspberries
1 teaspoon grated lemon zest
1/3 cup whipping cream, plus more for brushing
2 large eggs
1 teaspoon pure vanilla extract
4 tablespoons turbinado sugar (or any other coarse sugar)
1 cup icing sugar
2 tablespoons poppyseeds
1 lemon, juiced
If you want golden, flaky and fruity scones filled with juicy raspberries and zesty lemon, then this recipe is for you!
To make the scones:
Preheat the oven to 400 F and line a baking sheet with parchment paper. Sift the flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or to 2 knives, cut in the butter until the largest pieces are the size of peas. Stir in the raspberries and lemon zest.
In a medium bowl, whisk together the cream, eggs and vanilla extract. Make a well in the centre of the flour mixture. Add the cream mixture; stir lightly with a fork just until dough comes together.
Turn dough onto a floured surface, and knead a few times to bring the dough together. Pat into a 6 -inch square, about 1 1/2 inches thick. Using a very sharp knife, dipped in flour, cut the dough into four squares. Cut each square in half diagonally to form 8 triangles. Transfer each piece to the baking sheet leaving enough space in between each scone. Brush tops with cream and sprinkle with turbinado sugar.
Bake until tops are golden brown, about 22-25 minutes. Transfer scones to a wire rack and let cool completely.
To make the icing:
In a medium bowl, add the sugar, poppyseeds and lemon juice. Whisk until smooth and once the scones are completely cool, cover the scones with a generous tablespoon of the icing.
The scones can stay in an airtight container for up to 2 days or you can freeze them for up to a month.