Raspberry Scones Recipe: Ready in 38 Min

Instructions:

1. Start by whisking together your 375g flour, 65g sugar, baking powder, baking soda, and sea salt in a large bowl. This ensures the leavening agents are evenly distributed. Now, take your 115g of frozen butter and grate it directly into the dry ingredients using the large holes of a box grater. Gently toss the butter shreds in the flour until every piece is coated and looks like small pebbles.
2. In a separate jug, whisk the 180ml buttermilk, egg, vanilla bean paste, and lemon zest. Make a well in the center of your dry ingredients and pour the liquid in. Use a fork to pull the flour into the center. Stir until just moistened. It will look messy and shaggy. This is correct. If you stir until it's smooth, you've gone too far.
3. Gently fold in your 125g of chilled raspberries. Be careful not to crush them, or they will bleed juice and make the dough too wet. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it over on itself three times. This lamination creates the layers. Pat it into a 1 inch thick circle.
4. Cut the circle into 8 even wedges. Transfer them to your prepared baking sheet. Brush the tops with 1 tablespoon of heavy cream and sprinkle with the demerara sugar. Place the whole tray in the freezer for 15 minutes while you preheat the oven to 400°F (200°C). Bake for 18 minutes until the edges are golden and the tops are firm.
5. While the scones cool on a wire rack, whisk the 120g powdered sugar with the 3 tablespoons of lemon juice. You want a thick, pourable consistency. Once the scones are just barely warm, drizzle the glaze over the top. The slight heat helps the glaze set into a beautiful, crackly finish.