Another Scone Treat

I am sure there is a reason why I never posted this recipe.  A follower commented on not liking apricots and I was going to direct her to this recipe for raspberry scones, but, alas, I never blogged about it.  Maybe I was just too busy.  Here it is:

Raspberry Lemon Scones

3 cups unbleached all-purpose flour
1 cup half and half
1 large egg
1 teaspoon lemon zest
1/2 tsp lemon extract (or juice from 1/2 lemon)
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
10 Tbsp unsalted butter, cold, cut into 1/2-inch cubes
1 to 1 1/2 cup frozen raspberries (to freeze, place fresh raspberries in single layer on a plate and place in freezer)
heavy cream
1 tablespoon raw or sanding sugar, for sprinkling

Heat oven to 450 degrees.

Whisk half-and-half, egg, lemon zest and lemon extract (or juice) in large measuring cup until incorporated.

Whisk flour, 1/3 cup sugar, baking powder, and salt in medium bowl until combined. Scatter cold butter evenly over dry ingredients and mix with fingers until mixture resembles coarse cornmeal.

Using a rubber spatula, fold in liquid ingredients until large clumps form. Mix dough in bowl by hand, very gently, until dough forms cohesive mass.

Dust work surface with sprinkling of flour, turn dough out onto work surface. Gently fold a few times and then pat into a circle about 3/4 to 1 inch thick. Gently press 1/2 of frozen raspberries into top of dough.

Fold dough in half and pat out gently. Place remaining berries on dough and fold into thirds. Pat out to 3/4 inch high shape.

Using bench scraper or chef’s knife, cut dough into 8 to 16 pieces and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush tops with cream and sprinkle surfaces with sanding sugar.

Bake until golden brown, 15 to 18 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.