I have neglected my blog for a long time and it’s time to get back to it. Since my past post, I’ve moved (temporarily) to Tennessee to watch my one-year-old niece. I don’t cook much here, but today I did.
It was one of those days, pouring rain, bleak looking clouds and wind. Everything just looked soggy and grey. What better then to bake? Little Elsa played happily, keeping out of the kitchen cupboards, which she loves. So with Christmas tunes on, I began to bake. After I finished taking pictures, I Skyped home to show my family…. They were jealous.
I’ve made other recipes from the Brown Eyed Baker , but this one looked especially delicious. Turns out it was.
3 tablespoons sugar, or a little more
1 lemon (zest and juice)
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup heavy cream (with additional milk as needed)
Preheat oven to 375 degrees F. Grease a sheet pan.
Flour, baking powder and salt. Toss lemon zest with sugar and add to flour mixture. Cut in butter. Add cream and stir until combined. Gently add raspberries and more liquid as necessary. Pat into a 7-8 inch circle. Slice into eight segments and arrange on prepared pan. Sprinkle with sugar if desired.
Bake for 15-20 minutes or until golden brown.
Combine lemon juice with powdered sugar to make glaze. The original recipe said to wait until the scones have cooled completely, but who has time for that?