Send us a textEverything in moderation.....except when it comes to butter.Grab a scone, make a tea, or pour yourself a glass of wine and hang out with us as we bake the easiest, tastiest scones with little pockets of butter in them. Get prepared to be real, because the holiday burnout has hit our kitchens, and, while it might be delicious, it isn't always pretty.See below for recipe to follow along!Lemon Raspberry SconesIngredients1 cup Heavy Cream8 Tbsp Butter2 C All Purpose Flour6 Tbsp Sugar1 Tbsp Baking Powder½ tsp Baking Soda½ tsp SaltZest 1 medium Lemon½ C Fresh Raspberries2 C Powdered Sugar3 Tbsp Milk or half & half1 Tbsp Fresh Lemon JuiceDirectionsPreheat oven to 400 FLine a sheet pan with parchment paperTake 1 cup of cream and place in the freezer for 10-15 minutesPlace butter in a microwave safe bowl.  Heat on high until butter is meltedWhisk together flour, baking powder, baking soda, sugar, lemon zest, and salt in a bowl.  Once cream is chilled, combine with melted butter.  Stir until butter forms small clumps or “globules”.Add butter mixture to dry ingredients until dry ingredients are incorporated.  Do not over mix.Break raspberries in half and gently fold in berries.Scoop scones and place on cookie tray 2 inches a part.Place in the refrigerator for 15 mins to set butter. Bake for 18-22 mins or until golden.For the Glaze, while the scones are baking, combine the lemon juice, powdered sugar and milk or half and half. Whisk well until smooth.  If glaze is too thin, add more powdered sugar.  If it is too thick, add more milk/heavy cream.Place scones on a cooling rack with foil underneath.  Spoon glaze over the scones.  Wait 15 mins to serve!

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