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
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
1 tablespoon lemon juice
1/2 cup confectioners sugar

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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