Foolproof lemon-y goodness!!!
I always thought scones were way out of my baking league – how on earth do you make something at once flakey and decadent, moist and crumbly? And then I tried a scone recipe from the lovely Sally’s Baking Addiction – and everything changed. They are the perfect centerpiece for a sleepy Sunday brunch – a one bowl recipe that comes together quickly, with ingredients you likely already have lying around. Lemon-y goodness awaits!
What you’ll need…
- 2 cups flour
- ½ cup white sugar
- zest of 3 lemons
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup soymilk
- 1 egg
- 1½ teaspoons vanilla extract
- 1 cup raspberries
Preheat oven to 400°F
In a medium bowl, combine flour, sugar, lemon zest, baking powder and salt. Chop butter into small cubes and incorporate into flour mixture with your hands until only small flakes of butter remain. Add soymilk, egg and vanilla; stir to combine. When the batter looks shaggy, gently fold in the raspberries.
Scoop the batter into 2” balls and space them evenly across a cookie sheet. Bake for 10-12 minutes, or until the scones begin to brown. Serve warm!
Recipe adapted from the lovely Sally’s Baking Addiction.