Lemon Raspberry Scones in 33 Minutes

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the frozen, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
4. In a separate small bowl, whisk together the buttermilk (or Greek yogurt), egg, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
6. Gently fold in the fresh raspberries, stopping as soon as they are distributed to avoid streaking the dough.
7. Turn the dough onto a lightly floured surface and pat it into an 8-inch disc, approximately 1 inch thick.
8. Cut the disc into 8 equal wedges and place them on the prepared baking sheet with 2 inches of space between each.
9. Bake for 15–18 minutes until the tops are a pale mahogany-gold and the edges are firm.
10. Allow the scones to cool on the pan for 10 minutes.
11. Whisk together the powdered sugar, fresh lemon juice, and vanilla extract until smooth, then drizzle over the cooled scones.