Raspberry and lemon scones
with a vanilla bean glaze
This post is in collaboration with
These scones are flakey and morish with the addition of butter and fresh cream. Scented with lemon zest and the freshness of the raspberries it gives them a burst of flavour - not your typical scone. They are the perfect treat to make for brunch or for morning or afternoon tea. Brew yourself a hot drink to pair with them...my idea of weekend heaven.
Time: A little bit of effort
Makes: 8 scones
For the scones
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1 medium lemon, zested and finely chopped
110g (1/2 cup) cold butter
1x Otaika Valley free-range egg
1/2 cup cream + extra for brushing
1 cup fresh or frozen raspberries
For the glaze
1 cup icing sugar
2 tablespoons lemon juice (+ a little milk or water for thinning)
Seeds from 1x vanilla bean or 1 teaspoon vanilla paste or extract
Preheat the oven to 200°C and line a tray with baking paper. In a large bowl, whisk together the flour, baking powder, sugar and lemon zest. Cut the butter into small cubes and rub quickly into the flour until the mix looks like fine breadcrumbs. Make a well in the centre and add the egg, whisking with a fork, pour over the cream and then add the raspberries. Using a knife, gently mix the dry and wet ingredients together, being careful not to over mix as that will give you a heavy scone. Turn out onto a lightly floured surface. At this stage, the dough will still be crumbly.
Bring the mixture together with gentle hands (not like kneading bread, you just want to bring it together with as little pressure as possible so the scone is light and flaky) to form a long flat rectangle, bout 24cm long x 8cm wide x 3cm high. Cut the dough at angles to make 8 wedges or triangles. Put each scone on the prepared baking paper-lined tray, spread apart as they do rise and spread slightly. Brush tops with extra cream and bake in the centre of the oven for 15 minutes then rotate the tray and bake for a further 5-6 minutes.
While the scones are baking, mix the glaze by combing the icing sugar, the lemon juice and vanilla together - using a little milk or water to thin further if needed. The constancy of the glaze needs to be just thin enough to drizzle - too thin and it will melt completely. Once the scones are baked, remove them from the oven and let them stand for 5mins, before drizzling over the glaze.
These are best eaten the day they are made.