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Lemon Raspberry Scones

Amy Williams
  • 30 minutes
  • Serves 8

INGREDIENTS

1 tbsp

Lemon, Zest

12 oz

Raspberries, Fresh

1

Egg, Large

2 tbsp

Lemon juice

4 cups

All purpose flour

4 tsp

Baking powder

1 tsp

Baking soda

1 tsp

Cream of tartar

1 1/2 cups

Powdered sugar

1/2 tsp

Salt

1 1/2 cups

Butter, Slices Small

3/4 cup

Buttermilk

3/4 cup

Heavy cream