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Raspberry Lemon Scones

Suzanne Cowden
  • 25 minutes
  • Serves 8 to 10

INGREDIENTS

1 1/2

Lemon, large

3/4 cup

Raspberries, frozen

2 cups

All-purpose flour, unbleached

1 tbsp

Baking powder

1/2 cup

Confectioners' sugar

1

Glaze

1/2 tsp

Salt

1/4 cup

Sugar

1

Scones

1 stick

Butter, unsalted

3/4 cup

Heavy cream