Scone With the Wind: Lemon-Raspberry Drop Scones

Grab this

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1 tablespoon finely grated lemon zest
• 6 tablespoons cold vegan butter, cut into small cubes
• 2/3 cup unsweetened soy or oat milk, plus 1 tablespoon for brushing
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries, kept frozen if using frozen
• 1/2 cup icing sugar
• 1 tablespoon fresh lemon juice, plus more if needed

Do this

1. Heat the oven to 220°C (425°F) and line a baking tray with parchment paper.
2. Whisk the flour, granulated sugar, baking powder, salt and lemon zest in a large bowl.
3. Add the cold vegan butter and rub it into the flour with your fingertips until the mixture looks crumbly with a few pea-sized pieces remaining.
4. Stir the 2/3 cup plant milk and vanilla together. Pour into the flour mixture and fold just until a shaggy dough forms.
5. Gently fold in the raspberries with two or three strokes. Avoid overmixing so the scones stay tender.
6. Drop eight equal mounds of dough onto the prepared tray, leaving space between them. Brush the tops lightly with the remaining plant milk.
7. Bake for 15 to 18 minutes, until risen and golden at the edges. Cool on the tray for 10 minutes, then transfer to a rack.
8. Stir the icing sugar and lemon juice into a thick drizzle, adding a few drops of lemon juice if needed. Drizzle over the mostly cooled scones.