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Raspberry Scones

Amy Wisniewski
  • 40 minutes
  • Serves 8

INGREDIENTS

1 tsp

Lemon

1 cup

Raspberries, frozen

2 cups

All-purpose flour

2 1/2 tsp

Baking powder

5/16 cup

Granulated sugar

1/2 tsp

Salt, fine

1 stick

unsalted butter, unsalted

13/16 cup

Heavy cream