My parents’ raspberry bush is out… of… con… trol. Seriously, this thing has a mind of its own. Bowls and bowls of berries are accumulating in the kitchen so what do I decide to do? Bake raspberry scones of course.
I’ve been wanting to try out my scones recipe again ever since my first encounter with the breakfast treat two Christmases ago. I thought swapping in raspberries and lemon zest would be an easy way to bring a summer touch to the recipe while making good use out of the raspberries taking over the garden.
When it came to flavor, Americans scones are far sweeter than the traditional English scones so I tried to stay true to the Brit version and only add a quarter-cup sugar (which is still a tad sweeter). I let the raspberries do the rest of the work. Their tartness added a lot of flavor, which paired well with the lemon glaze.