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Sourdough Raspberry Lemon Raspberry Scones
(Recipe Description Field)
2 cups + 2 tsp flour
1/2 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/2 cup very cold butter
1 1/2 cup frozen or fresh raspberries
1/2 cup active sourdough starter or discard
2 tsp vanilla
2 Tbsp heavy cream + 2 Tbsp for brushing on top Glaze
2 lemons - zested & juiced
1 cup of powdered sugar
Whisk together + set aside
In a mixing bowl, whisk the flour, sugar, salt and baking powder together.
Cut cold butter into small cubes and toss into flour mixture.
Cut the flour into the butter using a pastry cutter or two knives until the mixture comes together in pea size crumbs. Add raspberries and toss.
Add the starter, egg, vanilla extract and heavy cream and use a fork to gently mix.
Once the dough has come together, dump onto a piece of parchment paper and use your hands to press and shape the dough into a disc shape.
Cover the dough and place in the fridge for about 30 minutes to chill.
Take out and cut into 8 wedges. Arrange onto a parchment lined baking sheet.
Brush the top of the scones with heavy cream and bake at 400°F (204°C) for 20-25 minutes or until the scones are golden brown.
Remove and drizzle the lemon glaze on top. Enjoy!
(Recipe Notes Field)