Sunday, December 21, 2014

Raspberry Meyer Lemon Scones


I am perpetually slow to follow trends. I think I first got the "Rachel" haircut in 2005. I often start watching TV shows a few years after the series goes off the air. And did you know that you can now do things like surf the internet on a phone? Crazy, right? 

Anyhow, being the girl perpetually late to the party I just recently discovered Meyer lemons and I have to say, where have they been all my life? They are the perfect combo of sour and sweet, fruity and tart. After using them for the first time I immediately started daydreaming about combining them with raspberries in a delightful scone. Months later-- see what I'm saying? Slow on the giddy up-- I finally made them by slightly adapting my Lemon Blueberry Scones recipe and they were everything I'd been hoping for and more.

Raspberry Meyer Lemon Scones
printable recipe


For the scones
Ingredients:
2 ¼ cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼ inch cubes
¾ cup fresh or frozen (not thawed) raspberries
1 cup heavy cream
1 teaspoon zest of Meyer Lemon


For the glaze
Ingredients:
1 tablespoon lemon juice
1/2 cup confectioners sugar


Directions:
Place an oven rack at the middle setting. Preheat the oven to 425.


Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.


Using a pastry cutter or food processor cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.


Add in the heavy cream and stir gently until well combined.


Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.


Bake for 12-15 minutes or until the scones are lightly golden brown. While scones are baking mix the lemon juice and confectioners sugar in a small bowl until smooth.


Immediately after removing from the oven spread or drizzle glaze onto the warm scones. Cool on a wire rack for 10 minutes.

Source: Adapted from Baking Illustrated and glaze adapted from Baking Bites

1 comment:

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