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.
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.