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Easy Raspberry Scones With Lemon Glaze
This was an easy to make recipe that the kids helped with. The fact that they were devoured quickly is proof. The photos aren’t the greatest, they were in a rush to eat them all, but I’m glad I made them and will definitely make them again soon. Might double the batch next time. I can even freeze some (if they last long enough). They are great for breakfast-on-the-go, an afternoon snack or a dessert.
I used this awesome product, Olivio Original. Olivio is a family of delicious California olive-oil based spreads and sprays, that does contain dairy. My niece is allergic to dairy so I thought this was a great way to make something she could eat and try out a new product at the same time.
I made the mix for the scones and used Olivio Original buttery spread in the recipe.
Call me crazy but I couldn’t figure out how to get the seeds out of freshly squeezed lemon juice so I used an egg separator to catch the seeds.
I used the Olivio Original for the lemon glaze too. Technically it is two separate recipes (scones and glaze).
The lemon glaze was a bit shiny when first applied but as it dried it dulled a little. I love the raspberries in them too! They really made the whole thing come together. I didn’t think raspberries and lemon (glaze) would taste good together but they were amazing. Perfect amount of sweet and tangy.
They cooked easily, sorta like making cookies or muffins and came out lovely.
Ingredients:
Scones:
- 2 1/2 cups of flour (and extra for working surface).
- 1/4 cup sugar.
- 1 Tablespoon baking powder.
- 3/4 teaspoon salt.
- 1/2 cup Olivio Original or unsalted butter.
- 3/4 cup buttermilk.
- 1 large egg yolk.
- 1 cup dried, frozen or fresh raspberries.
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Lemon Glaze:
- 2 cups powdered sugar.
- 1/2 cup fresh lemon juice.
- 2 Tablespoons lemon zest.
- 1 Tablespoon Olivio Original or unsalted butter.
Directions:
Scones:
- Preheat oven 375.
- Mix flour, sugar, baking powder and salt.
- Slowly mix in butter, cut into small pieces.
- In small bowl mix buttermilk and egg yolk.
- Combine ingredients.
- Lightly flour cutting board or flat working surface.
- Transfer dough and lightly mix in raspberries (do not over mix).
- Gather dough in 1-2 inch balls and place on cookie sheet.
- Bake 15 minutes or until golden brown.
- Once slightly cool brush glaze on top (make glaze while scones are cooking).
Lemon Glaze:
- Microwave lemon and sugar until warm.
- Mix.
- Add butter and lemon zest.
- Microwave 30 seconds.
- Whisk mix.
- Drizzle on top of scones or lightly brush on top.
You can print the recipes here:
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White chocolate chips are an awesome add-in for the raspberry scones too.
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