Lemon Raspberry Scones

Prep: 30 mins | Cook: 20 mins | Yield: 12 scones

Ahead of time: Mix Heavy Cream powder with 1 cup water and sit in fridge for at least 1 hour.

1: Preheat oven to 400 degrees. Line sheet pan with parchment paper. Place pre-mixed heavy cream in the freezer while you prepare the rest of the recipe.

2: Combine flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl.

3: In a bowl, microwave butter until fully melted.

4: Combine chilled heavy cream with melted butter, stir until clumps begin to form.

5: Add butter mixture to dry ingredients and stir until fully incorporated.

6: Cut raspberries in half and stir into the batter.

7: Scoop dough onto the baking sheet, leaving about 2 inches between each scone.

8: Refrigerate scones for 15 minutes to 1 hour before baking.

9: Bake for 18-22 minutes or until golden brown.

For the glaze:

Step 1: Combine powdered sugar, milk, and lemon juice in bowl. Whisk until smooth.

Step 2: Spoon glaze over scones to cover completely. Allow the glaze set before serving.