Raspberry Lemon and Poppyseed Scones

Nothing beats a perfectly flaky and buttery scone. These Raspberry Lemon and Poppyseed scones are vibrant, utterly fruity and crumbly. Perfect for brunch!

2 cups All-purpose flour, plus more for dusting
4  1/2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon sea salt
6 tablespoon very cold or frozen unsalted butter, grated
1  1/2 cups frozen raspberries
1 teaspoon grated lemon zest
1/3 cup whipping cream, plus more for brushing
2 large eggs
1 teaspoon pure vanilla extract
4 tablespoons turbinado sugar (or any other coarse sugar)
1 cup icing sugar
2 tablespoons poppyseeds
1 lemon, juiced

To make the scones:
Preheat the oven to 400 F and line a baking sheet with parchment paper. Sift the flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or to 2 knives, cut in the butter until the largest pieces are the size of peas. Stir in the raspberries and lemon zest.
In a medium bowl, whisk together the cream, eggs and vanilla extract. Make a well in the centre of the flour mixture. Add the cream mixture; stir lightly with a fork just until dough comes together.

next instruction : www.dialaskitchen.com

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