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Lemon Raspberry Scones

Aberdeen's Kitchen
  • 35 minutes
  • Serves

INGREDIENTS

1

Lemon, Zest of

1 cup

Raspberries, fresh

2

Eggs, large

10 tsp

Lemon juice

4 1/2 cups

All-purpose flour

4 tsp

Baking powder

1/2 tsp

Baking soda

1 cup

Powdered sugar

1/2 tsp

Sea salt

1/4 tsp

Vanilla extract

1/2 cup

White sugar

8 tbsp

Butter, unsalted

1 cup

Heavy cream

1 tbsp

Milk