This is a twist on a Scottish favorite, with raspberries and a lemon icing.
Ingredients (serves 16)
You will also need: baking sheet
Lightly flour your hands and divide the dough in half, and shape each into a ball. Place 4 to 5 inches apart on the prepared baking sheet. Flatten each to about a 6 inch disk. Score each disk into 8 wedges with a lightly greased knife, but do not cut all the way through enough to separate them.
Bake for 18 to 20 minutes or until edges are golden brown. Transfer to a wire rack and let cool on baking sheet for at least 5 minutes. Separate wedges with a pizza cutter or knife. Transfer to a platter.
Combine confectioner's sugar, lemon juice and lemon zest until smooth. Drizzle over cooled scones. Original recipe makes 16 scones.