Scones (Lemon Raspberry)

Ang posted 04-30-98

Lemon-Raspberry Scones

2 c flour
1/4 c Sugar
2 1/2 ts baking powder
1/4 t Salt
1/8 t ground nutmeg
1/2 c Butter -- chilled, cut into pieces
1/2 c Milk
1 egg
1 t lemon peel -- grated
3/4 c fresh raspberries or blueberries
1 tb Butter -- melted
1 tb Sugar

Preheat oven to 425F.

In large bowl, combine flour, sugar, baking powder, salt and nutmeg.

Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Combine milk, egg, and lemon peel; mix well. Add milk mixture to dry ingredients, mixing with fork just until dry ingredients are moist and soft dough forms.

Gently stir in raspberries.

Gather dough into a ball and gently knead on lightly floured surface 8-10 times. Place on lightly buttered baking sheet.

Pat dough into 9 inch circle, 1/2 inch thick.

With sharp knife, cut through dough to form 8 wedges; do not seperate.

Brush top of dough with melted butter; sprinkle with sugar.

Bake for 20-22 min., or until golden brown. Cut through scones, separating wedges; serve warm.

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