Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together all Dry Ingredients.
- Cut in the Cold Unsalted Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, combine all Wet Ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the Fresh Raspberries.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle.
- Cut out scones using a 2-inch biscuit cutter. Place scones onto the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown.
- While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar and Lemon Juice until smooth.
- Let scones cool slightly before drizzling with Lemon Glaze. Serve warm.
