Lemon Raspberry Scones - Just Bean Recipes

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Lemon Raspberry Scones

2 c All purpose flour
1/4 c Granulated sugar PLUS
1 tb Granulated sugar; divided 2 1/2 ts Baking powder
1/4 ts Salt
1/8 ts Ground nutmeg
1/2 c Butter; chilled cut into small pieces
1/2 c Milk; 2 percent
1 ea Egg
1 ts Lemon peel; grated
3/4 c Fresh raspberries OR blueberries
1 tb Butter; melted

Preheat oven to 425 degrees F.

In large bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg. Cut in the 1/2 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine milk, egg and lemon peel; mix well. Add milk mixture to dry ingredients mixing with fork just until dry ingredients are moist and a soft dough forms. Gently stir in raspberries (or blueberries).

Gather dough into a ball and gently knead on lightly floured surface 8 to 10 times. Place dough on lightly buttered baking sheet. Pat into 9 inch circle, 1/2 inch thick. With sharp knife, cut through dough to form 8 wedges; do not separate. Brush top of dough with the melted butter; sprinkle with remaining sugar. Bake until golden brown, 20 to 22 minutes. Cut through scsones, separating wedges; serve warm.

Makes 8 scones