2cups(250 g) all purpose flour, plus more for dusting work surface
¼cupgranulated sugar, plus more for sprinkling on top
1Tablespoonbaking powder
½teaspoonsalt
1Tablespoonfresh lemon zest
4Tablespoonsfrozen unsalted butter, grated
¾cup(180 ml) cold heavy cream, plus more for brushing on top
1large egg, cold
⅔cupfrozen raspberries
Lemon Glaze
½cup(60 g) confectioners’ sugar, sifted
2teaspoonsfresh lemon juice
Instructions
Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, salt and lemon zest.
Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.
In a separate bowl or measuring cup, whisk together heavy cream and egg. Pour the heavy cream mixture into flour mixture.
Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!) Stir in frozen raspberries just until incorporated.
Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add another Tablespoon of flour. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Use a bench scraper or sharp knife to cut dough into 8 triangles.
Place scones on prepared baking sheet. Brush them with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).
Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!
Remove scones from the refrigerator and transfer them to the oven. Bake for 18 to 22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.
For the glaze, whisk together confectioners’ sugar with lemon juice. Spoon over scones and serve warm or at room temperature.
Notes
Cold ingredients: This is key to good scones. Keep your ingredients cold for a flaky, tender texture. Keep raspberries frozen until you're ready to mix them in.Pro tip: Be sure not to over mix at any point, it will result in tough scones.Storage: Scones are best when eaten the day they are made, however, they may be stored in an airtight container at room temperature for up to 3 days.Freezing: Bake the scones and cool completely. Individually wrap and freeze them for up to 3 months. Defrost and reheat in a 350° F oven until warm to the touch (about 5 minutes). Add the glaze after defrosting. You can also freeze the dough triangles for up to 3 months. Defrost in the refrigerator before baking according to recipe.