Yields
12 servings
ADVERTISEMENT
ingredients
3
cup flour (750 mL)
⅓
cup sugar (750 mL)
1
Tbsp baking powder (15 mL)
½
tsp salt (2 mL)
½
cup unsalted butter, chilled and cut into cubes (125 mL)
Zest of 2 lemons
1
cup buttermilk (250mL)
2
Tbsp 35% cream (25 mL)
ADVERTISEMENT
directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a medium sized bowl, whisk together the flour, sugar, baking powder and salt.
Step 3
Add butter and mix with your fingertips, or a pastry blender until the mixture resembles coarse meal. Stir in lemon zest. Add buttermilk and one tablespoon 35% cream and mix just until combined.
Step 4
Transfer dough to a floured board and divide into 2 parts.
Step 5
Knead dough 4 or 5 times, until dough comes together.
Pat into 6-inch diameter round. (Dough will be about 1″ thick).
Step 6
Cut each round into 6 wedges and place slightly separated on a greased baking sheet.
Step 7
Brush the tops with the remaining cream and bake for 20 minutes, or until lightly browned.
Step 8
Serve warm with Raspberry Butter.