Raspberry Lemon Scones

My daughter will be hosting a Jane Austen themed tea party for her college friends later in the month. We have been reviewing recipes trying to finalize the menu for her tea. There are many decisions still to be made, but Raspberry Lemon Scones already have a spot reserved on the table. I adapted this recipe from one that I found for Blueberry Scones in The Family Baker by Susan G. Purdy when I was looking for a way to use up some extra grated lemon.

Ingredients:

2 cups unbleached all-purpose flour*
2 1/2 teaspoons baking powder
1/3 cup sugar
1 teaspoon salt
6 tablespoons cold butter, cut up
1 egg
1/2 cup milk
1 cup raspberries
1 tablespoon grated lemon zest
2 tablespoons whipping cream
2 tablespoons sugar

Preheat oven to 425 degrees.

In a large bowl, combine flour, baking powder, sugar, and salt. Cut butter into flour mixture (I use a pastry blender, but you can use two knives to cross cut the butter into the flour) until the mixture has small lumps about the size of peas. Add lemon zest.

In a small bowl, whisk together the egg and milk. Use a fork to lightly stir this into the flour mixture. Add the raspberries and stir in until just combined. (If you over stir you will end up with scones the color of cotton candy, but it will not adversely affect the taste). The batter will be thick and sticky.

Now you have a choice to make do you want drop scones or wedges? For drop scones: divide the batter into 8 scoops and arrange them at least an inch apart on an ungreased baking sheet. For wedges: pat the dough into a 9 inch circle on a baking sheet. Then cut the dough into 8 wedges, but do not separate (I use a pizza cutter to do this).

Use a pastry brush to glaze the tops of the scones with whipping cream, then add a generous sprinkle of sugar. Bake for 12 – 15 minutes or until scones are golden brown. Serve warm or cool with lemon curd and whipped cream**.

*Substitute a gf flour like Gluten-Free Pantry’s Beth’s All-Purpose Flour to make this a gluten free recipe.

**I use the rest of the whipping cream to make whipped cream.

This recipe has been linked to Time for Tea Tuesday.