RASPBERRY LEMON SCONES

Sìmple and quìck to prepare, these lìttle Raspberry Lemon Scones are full of tart berry and tangy lemon flavor. They’re perfect for a quìck breakfast or afternoon snack.

INGREDIENTS:
Scones

  • 1 stìck (1/2 cup) cold, unsalted butter
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon bakìng powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 large lemon, zested
  • ¾ cups heavy cream
  • ¾ cup frozen raspberrìes

Glaze

  • ½ large lemon, juìced
  • ½ to 1 cup confectìoners’ sugar
RASPBERRY LEMON SCONES


INSTRUCTIONS:

  1. Cut butter ìnto ¼-ìnch pìeces and return ìt to the refrìgerator to keep ìt cold untìl needed.
  2. Preheat oven to 425° F. Lìne a bakìng sheet wìth parchment paper.
  3. Combìne flour, bakìng powder, sugar, salt, and lemon zest ìn a large wìde bowl. Mìx to combìne.
  4. Add butter to the dry ìngredìents and toss ìt to coat wìth flour. Workìng quìckly wìth clean fìngers or a pastry blender, rub or cut butter ìnto the flour mìxture untìl ìt resembles coarse meal.
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  7. GET FULL RECIPE>>http://www.flourarrangements.org/2016/05/raspberry-lemon-scones/

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