Name: Raspberry lemon scones recipe by Nikita Kunder at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 500 g plain flour, plus extra for dusting; 4 tablespoons caster sugar; 2 teaspoons baking powder; Zest of 1 lemon; 110g unsalted butter (cold, cubed); 200 ml milk; 150g fresh raspberries; Handful of almonds, finely chopped; 1 egg, beaten

ABOUT Raspberry lemon scones RECIPE

Plain old English scones spruced up with some berries, citrus and almond crunch, slathered with jam and cream. These scones make it easy to simply enjoy your berries with every bite! Adapted from a Jemma Wilson recipe.

Ingredients Serving: 8

500 g plain flour, plus extra for dusting
4 tablespoons caster sugar
2 teaspoons baking powder
Zest of 1 lemon
110g unsalted butter (cold, cubed)
200 ml milk
150g fresh raspberries
Handful of almonds, finely chopped
1 egg, beaten

Instructions

Preheat the oven to 200°C.
In a large bowl, combine the plain flour and baking powder. Grate in the lemon zest and stir through with a fork.
Add in the cold cubes of butter and rub through with the help of your fingers until you achieve a crumble like texture.
Create a well and pour in the cold milk, start to combine with the dry ingredients using a fork until it just starts to come together.
Tear in the raspberries and scatter it into the bowl. Stir through again, to evenly distribute the berries through the mixture.
Tip the dough out onto a floured surface and bring together with your hands. Lightly roll out the dough about roughly 1 1/2-2 inches in height.
Cut out the scones using heart shaped cookie-cutters and place them onto a baking tray lined with parchment paper. Gather the remaining dough and repeat the process.
Using a pastry brush, glaze the top of the scones with the egg. Sprinkle on some sugar and flaked almonds. Place the tray in the oven for about 15-20 minutes or until it turns a lovely golden brown and is cooked through.
There you have it, freshly baked berry scones!

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