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BREAD/SCONE-Easy Raspberry Scones with Lemon-Vanilla Icing
Ingredients
  • subheading: RASPBERRY SCONES:
  • 3 cups ( 360g) all-purpose flour, spooned and leveled
  • ⅓ cup ( 66g) granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp Kosher salt
  • 12 Tbsp ( 1- ½ sticks or 170g) cold unsalted butter, cut into pieces
  • ¾ cup ( 180g) whole milk, plus more for baking
  • ½ tsp pure vanilla extract
  • 1 cup ( 3oz) raspberries ¹
  • optional: coarse sanding sugar (Demerara, Turbinado etc.), for topping
  • subheading: LEMON VANILLA ICING:
  • 1 cup ( 120g) confectioners (powdered) sugar
  • 1 Tbsp fresh lemon juice
  • ½ tsp pure vanilla extract
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