Here is the perfect morning breakfast! Its quick, easy and extremely tasty! Perfect for a brunch or just a regular quick breakfast! These raspberry & lemon scones will not disappoint and give you the start jump you need for the rest of the day! 😉

Here’s how you make them!

INGREDIENTS 

• 4 1/2 cups flour
• 1/2 cup  sugar
• 1/2 teaspoon sea salt
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• Zest of 1 lemon
• 8 tablespoons unsalted butter, chilled and cut into small cubes.
• 1 teaspoon lemon juice
• 2 large eggs, beaten
• 1 cup buttercream (if you don’t have buttercream, just add 2 tbsp of lemon into a cup of milk and let rest or five minutes before use)
• 1/4 teaspoon vanilla extract
• 1 cup fresh raspberries

METHOD 

1. Preheat oven to 170˚C. Prepare a baking tray with baking paper.
2. In a large mixing bowl, stir flour, sugar, salt, baking powder, baking soda and lemon zest together until thoroughly combined.
3. Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
4. In a small mixing bowl, whisk together the egg, lemon juice, buttermilk and vanilla extract. Pour into the flour butter mixture and stir until just moistened.
5. Add the raspberries and gently stir until just combined.
6. Dust your kneading surface with extra flour. Turn the dough onto the floured surface and knead until it comes together. If it is still too wet, sprinkle 1 tablespoon of flour on it at a time and knead in. The raspberries will get a little smooshed.
7. Pat the dough into a round and cut out 8 triangular shaped wedges. Place wedges onto the prepared baking sheet.
8. Bake in the oven for 20 minutes, until risen and the tops are just starting to golden. Remove from heat and cool on a wire rack for 10 minutes. And Enjoy!