The last tarot class I made these and Tido the fabulous puppy has asked for the recipe.
2 cups unbleached flour
1/3 cup sugar plus a bit for top
1 tablespoon baking powder
2 teaspoons lemon zest
1/4 teaspoon salt
4 tablespoons (1/2 stick) butter cut into bits
1 large egg
1/2 cup heavy cream plus a bit to glaze
1 teaspoon almond extract
3/4 cup fresh or frozen raspberries (can use other fruit of choice)
*Preheat oven to 400 lightly butter baking sheet or use a pizza stone
*Mix dry ingredients well then add butter and combine until butter is no longer in clumps. The book says use 2 knives I just use my well washed hands to crumble it all together.
*place egg, cream and almond extract in a bowl, whisk then combine with dry ingredients
* turn out dough onto lightly floured work surface and knead lightly, gently fold in raspberries at this time
*form scones into one or two mounds place on baking sheet, cut with knife but do not separate.
*brush lightly with cream and sprinkle with sugar
*bake until golden brown about 15-20 minutes
*let cool 10 minutes, re-cut then serve