One of my favorite times is in the early morning. I brew my cup of tea and eventually decide on a pastry, granola or a egg bite for my breakfast. I really enjoy this time and especially enjoy a delicious, fluffy and buttery scone.
These bright fruity Lemon Raspberry scones melt in your mouth and are perfect for a afternoon tea or my favorite time in the morning. They have a touch of tartness from the lemon, the texture is perfect, and the bursts of raspberries are beyond delicious.
Lemon Raspberry Scones
1/2 cup sugar
2 lemons- zest only, then chopped fine
2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cube 8 Tablespoon. unsalted butter cold
1/2 cup+ 2 Tablespoon. whole fat sour cream
1 large egg
1 1/2 tsp vanilla
2/3 cup fresh or frozen raspberries
Pre heat oven to 400 F degrees. Line a sheet pan with silpat or parchment.
Combine lemon zest and sugar in a bowl. Add the flour, baking powder and salt and mix well.
Grate the butter into the flour mixture. Combine with a pastry blender or fork.
In a small bowl whisk together the egg, vanilla and sour cream.
Gently fold in the raspberries. Form a ball and flatten onto a floured surface. Roll/pat out to a circle...should be about an inch high and about 7 inches across.
Cut into triangles. Place on baking sheet. Bake for 15-18 minutes.
Enjoy!
