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Raspberry Lemon Scones
Difficulty level Easy
As Kelly wrote earlier this week, a tea party is a great way to entertain frugally. I know that when I want to do something with my friends, it always seems to revolve around going out and spending money. Having a tea party is a great way to spend an afternoon with your friends without resorting to spending money or sitting in front of the television. While Kelly?s tea party involved pickles, biscuits, and asparagus, a good tea party can be super simple: have an even easier party with a pot of tea and a plate of scones. Get your hands on some jam and clotted cream and you're in heaven. Scones are an incredibly easy thing to make, and they are always a hit. Make them as close to the party time as possible—you should aim for them to still be warm when you serve them to get maximum freshness. The recipe can be made the day before, if necessary, and then just stuck in the oven about a half hour before your party (straight from the refrigerator)—giving you time to get dressed up and put on a fancy hat. Going all out like that just makes it more fun!
This recipe makes a lighter, softer scone, which I personally find preferable. If you like a firmer, heavier scone, use 2 teaspoons of baking powder, whole milk instead of buttermilk, and 8 tablespoons of butter instead of 10.
The recipe calls for two sticks of butter to be half-unwrapped so they can be grated more easily—I ignored this as I don?t buy individually wrapped sticks of butter. If you find it easier to grate the butter while half of it is wrapped, feel free.
INGREDIENTS
| 10 tbsp | of unsalted butter, frozen, plus more for sprinkling |
| 1 to 1 1/2 | fresh or frozen raspberries |
| 1/2 cups | buttermilk |
| 1/2 cup | sour cream |
| 2 cups | all-purpose flour, plus additional for work surface |
| 1/2 cup | granulated sugar, plus more for sprinkling |
| 1 1/2 teaspoons | baking powder |
| 1/4 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 2 teaspoons | lemon zest |
PREPARATION:
- Heat the oven to 425 degrees.
- Grate the frozen butter and put it back in the freezer until needed. Whisk the milk and sour cream in a bowl and place it in the refrigerator until needed.
- Mix together the flour, sugar, baking powder, baking soda, and lemon zest. Add the frozen grated butter to the flour mixture and toss with your hands until it is thoroughly coated. Fold in the milk mixture with a spatula until combined. DO NOT OVERMIX.
- Turn the dough onto a well-floured surface. Knead the dough gently until it just holds together in a messy ball. Roll the dough into a 12-inch square. Fold the dough into thirds like a letter. Put the dough on a plate and chill it in the freezer for 5 minutes.
- Roll the dough into another 12-inch square. Sprinkle it with the raspberries. Roll the dough into a tight log and pinch the seams. Cut the log into four pieces, and then cut each piece diagonally to create eight triangles.
- Place the scones on the baking sheet. Melt a small amount of butter and brush it on the scones, and then sprinkle with a bit of sugar. Bake until golden brown, for 20 to 25 minutes.