Lemon Raspberry Scones
- 3/8 cup Hoosier Hill Farm Heavy Cream Powder
- 1 cup water
- 8 tbsp butter
- 2 cups all purpose flour
- 6 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
- ½ cup fresh raspberries
For the glaze:
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tbsp fresh lemon juice
Ahead of time: mix Hoosier Hill Heavy Cream with 1 cup of water and allow to sit in the fridge for minimally 1 hour.
Step one: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Place pre-mixed heavy cream in the freezer while you prepare the rest of the recipe.
Step two: Combine flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl.
Step three: Place butter into a bowl and microwave until fully melted.
Step four: Combine chilled heavy cream with melted butter and stir until clumps begin to form.
Step five: Add the butter mixture to the dry ingredients and stir until fully incorporated.
Step six: Cut raspberries into halves and stir into the scone batter.
Step seven: Scoop dough onto the prepared baking sheet, leaving about 2 inches room between each scone.
Step eight: Refrigerate scones for minimally 15 minutes before baking or refrigerate for up to an hour.
Step nine: Bake for 18-22 minutes or until golden brown.
For the glaze:
Step one: Combine powdered sugar, milk, and lemon juice in a bowl. Whisk until smooth.
Step two: Spoon glaze over scones to cover completely. Allow scones to sit to let the glaze set before serving.