Zesty Lemon Scones (Print Version)
# Ingredients:
→ Scone Mixture
01 -
2 cups plain flour
02 -
½ teaspoon salt
03 -
⅓ cup white sugar
04 -
2 lemons, zest only
05 -
1 ½ teaspoons baking powder
06 -
8 tablespoons frozen unsalted butter
07 -
1 large egg
08 -
½ cup and 2 tablespoons full-fat lemon Greek yogurt
09 -
1 teaspoon real vanilla extract
10 -
⅔ cup fresh raspberries
→ Glaze Topping
11 -
2 tablespoons freshly squeezed lemon juice
12 -
½ teaspoon real vanilla extract
13 -
3 tablespoons melted unsalted butter
14 -
1 cup powdered sugar, sifted
# Instructions:
01 -
Set your oven to 400°F and place parchment paper onto a baking sheet.
02 -
Rub sugar with lemon zest in a bowl until the sugar feels moist and smells like lemons. Add salt, baking powder, and flour, and stir everything together.
03 -
Shred the frozen butter using a box grater and mix it into the flour mixture with a fork or pastry blender until crumbly pieces form.
04 -
Whisk together the yogurt, egg, and vanilla in a small bowl until creamy.
05 -
Pour the yogurt mix into the dry ingredients and gently combine with a fork until dough forms. Carefully fold raspberries in last. It'll feel sticky but pulls together with some pressing.
06 -
Place your dough on a floured surface and pat into a circle about 7 inches wide and ¾ inch thick. Slice into 8 wedges with a knife and put on the prepared sheet, leaving a little space between them.
07 -
Place in the oven and bake for 15 to 17 minutes until tops are lightly golden. Let cool for 10 minutes before adding the glaze.
08 -
Mix melted butter, powdered sugar, vanilla, and lemon juice in a bowl. Stir until it looks smooth.
09 -
Coat the tops of the scones with the glaze by dipping them, or drizzle it on if you'd like. Add more sugar to thicken if needed.
# Notes:
01 -
The raspberries might break a little when you mix them in, but they bake beautifully.