Raspberry Scones
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup plus 1 tablespoon granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon grated lemon zest (from 1 medium lemon)
- 1/2 teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and then chilled
- 3/4 cup plus 1 tablespoon heavy cream
- 1 cup frozen raspberries, kept in the freezer until ready to use
- This recipe is vegetarian
- Produce
- Lemon (1 teaspoon)
- Raspberries, frozen (1 cup)
- Cooking & Baking
- All-purpose flour (2 cups)
- Baking powder (2 1/2 teaspoons)
- Granulated sugar (5/16 cup)
- Salt, fine (1/2 teaspoon)
- Dairy
- 8 tablespoons unsalted butter, unsalted (1 stick)
- Heavy cream (13/16 cup)
Preparation
Read recipe preparation on chow.com
Social Stats
60.9Rating
1-100
1-100
23Tweets
99Facebook
Likes
Likes
1StumbleUpon
Views
Views
342PinterestPins
Recipe Stats
Published April 23, 2011 (1 year ago).
22 people saved this recipe.
