Freezer Friendly Lemon Raspberry Scones
The combination of lemons and berries is one of my summertime favorites. This recipe works equally well with blackberries or even blueberries instead of the raspberries. I find that blanching and freezing the berries first (or using commercially frozen berries), helps the dough from turning the color of the berries.
Yield: 10 Scones
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon ground cardamom
1 tablespoon lemon zest (zest of 1 lemon)
5 tablespoons cold unsalted butter, cut into chunks
1 cup heavy cream, plus more for brushing before baking
1 cup frozen raspberries
1/4 cup lemon juice
About 2 1/4 cups confectioner’s sugar
2 tablespoons heavy cream
Preheat oven to 400 degrees F. Cover a baking sheet with a piece of parchment paper.
Place flour, baking powder, salt, sugar, cardamom, and lemon zest in the bowl of a food processor and pulse one or two times to mix. Add cold butter and pulse a few times until mixture forms coarse crumbs. Add the cream and pulse a few times just until incorporated.
Remove dough from food processor and place in a large bowl. Fold in berries. Gather dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes. Alternately use a pastry blender to but the butter into the dry ingredients and mix in cream by hand before folding in berries.
Roll dough to about 1/2-inch thickness on a lightly floured surface. Use a 3 1/2-inch round cutter to cut out circles. Place on prepared baking sheet. Brush tops of scones with a little cream and bake for about 15 minutes or until tops are lightly browned. Let cool completely before applying glaze.
Prepare glaze by mixing lemon juice, confectioner’s sugar and heavy cream until smooth. Pour glaze over cooled scones.
Wrap extra baked glazed scones individually in plastic wrap, place in a plastic freezer bag and freeze. Bring to room temperature and enjoy.