I’m sorry I’m so honest but everything is perfect with these scones. Ok, it is true that sweet things amaze me but I can say that I don’t actually eat when I cook as I end up full with all the ingredients I eat in the meantime. But scones are like cheesecake, I can’t stop eating them.
I have filled them with raspberries but I’m already thinking about repeating the recipe with chocolate (I must stop now). Also, the lemon glaze goes great with raspberries and it taste similar to my cheesecake (that’s why I love them so much).
Ingredients
SCONES
- 250 grams flour
- 4 tbsps. sugar
- 1 tbs. Baking powder
- A pinch of salt
- 70 grams cold butter
- 20 cl heavy cream
- 125 grams raspberries
LEMON GLAZE
- 100 grams sugar
- 40 grams butter
- ½ tsp. Vanilla extract
- 2 tbsps. lemon juice
Instructions
SCONES
- In a big bow, mix flour, sugar, salt and baking powder.
- Add cold butter in pieces and mix using your fingers.
- Add the heavy cream and knead until you get a firm dough.
- Spread it into a baking tray with and give it a rectangle shape.
- Put the raspberries on top and fold it. Seal the edges.
- Give the dough a round shape and cut it into 5 triangles.
- Pre-heat oven to 200º and bake for 15 minutes.
- When cold, add lemon glaze on top.
LEMON GLAZE
- Melt the butter.
- Mix all the ingredients with a spoon.
These look delicious, Maria! There’s just something about lemon and raspberry together.
Thanks a lot, Lisa!! Yeah, right? They are pretty awesome together 🙂