Raspberry Cream Cheese Scones

Enjoy breakfast or tea time with these easy Raspberry Cream Cheese Scones. Cream Cheese and lemon zest make these soft scones ones you’ll want to bake again! They’ll be perfect for your Mother’s Day brunch or even breakfast in bed.

Ingredients:
1 ¾ cups sifted all-purpose flour
¼ cup sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup unsalted butter chilled
2 ounces cream cheese chilled
⅓ cup raspberries
zest of one lemon
1 egg lightly beaten
2 tablespoons milk

Instructions:
Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it. Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat. Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal. Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough. Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick. Cut into rounds with a 2-inch cookie or biscuit cutter. Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden. Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.

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