Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour (, plus more as needed)
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp grated lemon zest ((from 1 medium lemon))
  • 1/2 tsp aniseed
  • 1/2 tsp fennel
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 3/4 cup plus 1 tablespoon heavy cream/whipping cream
  • 1 ½ cup frozen raspberries (, kept in the freezer until ready to use)
  • ¼ cup powdered sugar/icing sugar

Instruction

  • Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
  • Combine the dry ingredients ( flour, 1/4 cup of the sugar, the baking powder, lemon zest, anise, fennel and salt) in a large bowl and whisk to break up any lumps.
  • Using a pastry blender, 2 knives or cheese grater and cut the butter into the flour mixture until small, pea-sized pieces remain.
  • Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated). 
  • Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
  • Remove the raspberries from the freezer, evenly arrange them in a single layer over the lower two-thirds of the rectangle, and press them into the dough (it’s OK if some break).  
  • Starting with the top, berryless third, fold the dough lengthwise into thirds, 
  • Press on the layers as you roll
  • Fold right over until seam is on the bottom. Use a spatula or pasty scraper if the dough sticks to the work surface).
  • Slice the dough crosswise (do not saw back and forth) into 4 equal pieces. Cut each piece diagonally to form 2 triangles.Transfer the scones to the floured plate and place in the freezer for 5 minutes.
  • Remove the scones from the freezer and transfer to the prepared baking sheet, setting them 2 inches apart. Brush a thin layer of the remaining 1 tablespoon whipping cream over the tops of the scones and sprinkle with the remaining 1 tablespoon sugar.
  •  Bake until golden brown on the top and bottom, about 20 minutes. Let cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.