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Raspberry Lemon Scones with a Lemony Glaze

Laurie McNamara
  • 33 minutes
  • Serves 16

INGREDIENTS

1

Lemon, zest from

1 cup

Raspberries, frozen fresh

1/2 cup

Lemon juice, fresh squeezed and strained

2 cups

All-purpose flour

1 tbsp

Baking powder

2 cups

Powdered sugar

1/2 tsp

Salt

2 tbsp

Sugar

6 tbsp

Butter, unsalted