These scones combine two of New Mexico’s favorite crops: raspberries and pecans. The meeting of tart raspberries and sweet, nutty pecans take these buttery, delicious scones to a whole other level. We like a little lemon drizzle glaze over top too, just because.

 

Ingredients

For the Scones

  • 2 and 1/2 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 8 tablespoons butter softened
  • 1 cup milk
  • 6 oz raspberries
  • 6 oz pecans

For the Glaze

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice

Instructions

For the Scones

  1. Preheat oven to 350 degrees. In the bowl of a large stand mixer add flour, sugar, baking powder, butter, and milk. Mix on the low setting until combined.
  2. Add in the raspberries and pecans and very gently fold then into the dough.
  3. Turn the dough out onto a well floured surface and shape into a long, flattened rectangle.
  4. Using a sharp knife cut diagonally into 8 triangles.
  5. Place the triangles on a baking sheet, spaced at least 2 inches apart.
  6. Bake for 20 minutes or until the tops begin to brown. Cool for about 10 minutes and remove from the baking sheet

For the Glaze

  1. In a medium bowl, mix together the melted butter, confectioners’ sugar, vanilla and lemon juice. Whisk until smooth.
  2. Dip the top of the scones into the glaze and allow the glaze to harden. If you would like to drizzle the glaze onto your scones instead of dipping them, you can thicken the glaze a bit with additional confectioners’ sugar.
  3. Sprinkle with chopped pecans.

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