Better Lemon-Glazed Raspberry Scones with My Recipe

Let’s start with a close-up of EASIER new and improved scone

There were complaints, including mine, about the prior raspberry scone with lemon glaze drizzle so I decided to adapt my own biscuit/scone recipe with hope for better result. I got it, too. My neighbor says it’s not as puffy as store-bought scones or classic Irish scones, but I use the drop method rather than roll-and-cut because the baking powder begins activation the minute it gets wet and the secret-not-secret to these is speed of mix and into the oven. Besides, it’s not necessary to split and butter these as they’re moist through and through.

So here is the definitely better version.

My recipe: parchment onto baking sheet and oven to 425 degrees F while prepping. 2 bowls.

Dry ingredients into bigger bowl: 2 cups all-purpose flour, 1/3 cup sugar, 1/2 teaspoon salt, 3 teaspoons baking powder. 1 1/2 cups frozen raspberries into dry ingredients just before the wet ingredients are added. Have sparkling sugar shaker ready to go.

Wet ingredients into smaller bowl: 1 large egg, 1/4 cup vegetable oil, 2/3 cup milk soured with either 1 teaspoon of fresh lemon juice or vinegar. (Alternatively, use real buttermilk but increase the volume to 3/4 cup because it’s thicker than milk!)

Add the wet to the dry until just moistened. Drop dough in 6 big scoops onto the parchment. Quickly, shake some sparkling sugar crystals over the tops of the scones. Bake 12-15 minutes until you see a few golden brown patches on the tops. Remove and immediately brush on this lemon glaze you’ve made while the scones bake.

Lemon glaze: stir together around 3/4 cup powdered/icing sugar with enough fresh lemon juice to make it thin enough to brush (rather than drizzle) on top of just-baked scones. The glaze will harden almost immediately.

Eat one. Share the rest.