Raspberry Lemon Scones with Glazed Drizzle

Yield: 8 scones
Bake TIME: 20-23 MINUTES
Total TIME: 35 MINUTES

---

INGREDIENTS

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon flaxmeal

• 1/2 cup cane sugar

• 1/2 cup cold butter, cut into small cubes

• 1/2 cup oat milk

• 1 cup frozen raspberries (for non-pink scones, use fresh raspberries)

• 1 tablespoon lemon zest

For the Glazed Drizzle:

• 1 cup powdered sugar

• 2 tablespoons oat milk

---

RECIPE

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone baking mat.

2. In a large mixing bowl, combine the all-purpose flour, baking powder, flaxmeal, and cane sugar.

3. Add the cold butter cubes to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

4. Stir in 1/2 cup oat milk, 1/2 tablespoon lemon zest, and raspberries until just combined. Be careful not to overmix, as this can make the scones tough.

5. Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch thick. Cut the circle into 8 equal wedges.

6. Place the scones onto the prepared baking sheet, leaving space between each one.

7. Bake in the preheated oven for 20-23 minutes, or until the scones are golden brown and cooked through.

8. While the scones are baking, prepare the glazed drizzle by whisking together the powdered sugar and 2 tablespoons oat milk.

9. Once the scones are done baking, remove them from the oven and let them cool for a few minutes on the baking sheet.

10. Drizzle the glazed drizzle over the warm scones. Allow the glaze to set for a few minutes before serving. Top with the rest of the lemon zest.

11. Serve the raspberry lemon scones warm or at room temperature.