Lemon Scones with Raspberry Cream

Ingredients:

• 1 lb. 2 oz. plain flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 4 1/2 oz. unsalted butter
• 1/2 pint milk
• zest of 2 lemons
• 1 beaten egg or extra milk (to glaze scones)

• 1/2 pint dollop style cream (or clotted cream)
• 1 punnet raspberries (apx. 1/2 lb.)
• icing sugar

Directions:

Scones: Preheat oven to 425 degrees F. Grease a baking tray. Sift flour, baking soda, baking powder, and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough.

Roll out to about 1 1/4 inch thick and cut out scones. Brush with the beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream.

Raspberry Cream: Mash the berries with a little icing sugar and swirl into the cream.

Note: A punnet would be about half a pound. (Berries come in little plastic punnets here. We have to buy them from the store, because it's too hot here to grow them).

Source: From my great friend in Australia!

By Jodi from Aurora, CO

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