Raspberry Scones (The Best)

Preparation

• Scones

  • With the rack in the top third of the oven, preheat to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.
  • In a bowl, combine the milk, lemon zest and juice. Let sit for 5 minutes.
  • In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk mixture and pulse just enough to moisten the dry ingredients. Do not overwork the dough.
  • On a floured work surface, form the dough into an 18-inch (45 cm) square using your fingers or a rolling pin. Cover with the raspberries. Loosely roll the dough up into a long log. Gently press the dough into a rectangle about 1 ¼ inch (3.5 cm) thick. Cut the dough into 7 rectangles. Cut each rectangle in half to get two triangles. Place the scones on the baking sheets, evenly spacing them out. Freeze at this point, if desired (see note).

• Topping

  • Brush the scones with the melted butter. Sprinkle with the sugar.
  • Bake one sheet at a time for 18 to 20 minutes or until the scones are golden. Let cool on a wire rack.