Raspberry Lemon Drizzle Scones

Let these scones be your umbrella.

I have been away from Kitchen HQ for a few days watching my daugh compete at a big ol’ horse show in North Carolina.

And before you all go “Ooooo, aren’t you fancy people! Horse shows!”, let me note that my daughter rides for her college team as part of the Intercollegiate Horse Shows Association, whose aim is to make competitive horse riding affordable. Competitors don’t have to own a horse like in the posh competitions; instead teams bring horses, and each rider draws a random horse to ride. So it’s also a test of pure horsemanship on top of equitation, jumping, and all those other things I still barely understand even after watching my kid compete since she was 10.

Please click the heart-shaped “like” button above to make former Vice President and inventor of the internet, Al Gorithim, happy.

It’s pure joy to watch her and her team in their element and the support they give each other is inspirational, so I hope you don’t mind your newsletter is a bit late this week and a tad shorter than usual. I have some quite ridiculous travel tips I’m working on for you after this wee excursion, which I hope to get you tomorrow.

Calvin undoubtedly resents not being the focus of the photo.

Meanwhile, back in New Jersey, the plants have all seemed to grow a foot in the three days I was gone. My lanky cucumber seedlings were on the verge of learning how to open the front door and get themselves planted, so I did get home in the nick of time.

It’s turn-the-heat-back-on chilly outside and pouring with rain, so I am bringing forward a recipe I was going to save for Mother’s Day. These scones, full of bright citrus and raspberry, magically manage to offer comfort and cheer at the same time.

They are magnificently easy to make as well.

Notes:

• No heavy cream and desperate to make these? Whole milk will work.

• No raspberries? Try blueberries. I’m not a big fan of strawberries, unless you’re going to eat them fresh out of the oven. By day two they can turn gloopy thanks to the juicy strawbs. These are lovely without fruit too. And lime and orange are also great subs.

• As ever, after you add the liquid, do not overmix. Better you empty the bowl onto a cutting board and gather the dough lightly together by hand, shaping it into a circle.

Raspberry And Lemon Drizzle Scones

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Raspberry and Lemon Drizzle Scones

Makes 16

What You’ll Need for the Scones:

2 cups (240 grams) all-purpose flour

1/8 cup (25 grams) granulated sugar

1 tablespoon baking powder

2 teaspoons lemon zest

6 ounces cold butter, cut into 12 pieces

1/2 cup cold heavy cream

2 large eggs

1 teaspoon vanilla

1 cup (123 grams) fresh raspberrries, tossed with 1/4 cup flour

What You’ll Need for the Drizzle:

1/2 cup plus 1 tablespoons (75 grams) white sugar

3 tablespoons freshly squeezed lemon juice

1 tablespoon lemon zest

What You’ll Do:

1. Heat the oven to 400°F and line a baking sheet with parchment.

2. In a stand mixer, or by hand, mix together the flour, sugar, baking powder and lemon zest.

3. Add the cubes of butter in and mix on low until the butter is pea-sized.

4. Whisk together the heavy cream, eggs and vanilla. With the mixer on low speed, slowly pour over the liquid ingredient. Stop the mixer before all the flour is incorporated. Fold in the raspberries gently by hand.

5. Empty the bowl onto a lightly floured cutting board and delicately gather the dough together into a 8-inch (or so) circle. Using a large sharp knife or bench scraper, cut the circle in half, quarters and then eighth until there are 16 lovely wedges. Or, as I did when I took the photos you see here, gently bash it out into a rectangle of sorts and cut random square-ish pieces. Transfer the scones to the baking sheet, and bake for 20 to 25 minutes, rotating the pan once, and until the scones are light golden.

6. While the scones are baking, place ingredients for the lemon drizzle in a small saucepan. Stir together over low heat until the sugar has melted.

7. Once the scones are out of the oven, spoon the lemon drizzle over each scone. Let sit for 20 minutes at least, to let the lemon flavors soak in.

And you, how are you this weekend?

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