Raspberry Scones with Lemon Glaze

Give a classic an Amoretti® makeover! Here is an easy recipe to make Raspberry studded scones flavored with our Vanilla Madagascar Bourbon (2X) Extract and a tangy, citrusy glaze flavored with our Lemon Extract.

Ingredients

• 2 ½ cups A.P Flour
• ½ cup Granulated White Sugar
• 1 stick or ½ cup Unsalted Cold Butter (cubed)
• 1 Tsp. Baking Powder
• ½ Tsp. Baking Soda
• 1 to 1 ½ eggs
• ½ cup Buttermilk
• 1 Tsp Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X Extract
• 1/2 cup of Fresh Raspberries
• 1 Tbsp. Melted Butter (for brushing)

Glaze:

• ¼ cup Powdered Sugar
• 1.5 Tbsp. Water
• ½ Tsp Amoretti® Lemon Extract Water Soluble

Directions

• In a big bowl, mix together the flour, sugar, baking soda and baking powder.
• Drop in cubed cold butter and cut it into the flour mix using a pastry cutter or fork. Keep repeating, until you have a fine sand like consistency. Keep aside.
• In a measuring glass or bowl, crack in an egg and whisk it well. 
• Pour the buttermilk into the egg and whisk to combine.
• Add the Vanilla Extract into the buttermilk mix and stir.
• Drop in the buttermilk mix into the flour mix and roughly bring together. 
• Transfer the contents to a pastry mat and gently bring together into a flat disc of approximately 1- 1.5 inch thickness.
• Divide the pastry into 8 equal parts.
• Stud the top with fresh strawberries.
• Use half a beaten egg to give the scones an egg wash.
• Sprinkle with granulated sugar to taste.
• Bake for 15-20 minutes or until the top is golden brown.
• Brush with melted butter immediately after the scones come out of the oven. 
• In a small bowl, mix together the powdered sugar, water and lemon extract. Add more or less water to get the desired flowy, glaze consistency.
• Drizzle over the scones and enjoy!