Lemon and Berry Sweet Scones
Ingredients:
2 cups (250 g) all-purpose flour
1/4 cup (50 g) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (115 g) cold butter, cubed
1/2 cup (120 ml) heavy cream
1 egg
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup (150 g) mixed berries (e.g., blueberries, raspberries)
Optional: Additional sugar for sprinkling
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, lemon zest, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
6. Gently fold in the berries.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. If desired, sprinkle the scones with a little extra sugar.
9. Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
10. Allow the scones to cool slightly before serving.
Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 8