raspberry-lemon buttermilk scones
From vanillasugarblog.com adapted from Cooks Illustrated


10 TB unsalted butter, grated and kept frozen
1 cup fresh raspberries
1 cup buttermilk
2 cups unbleached all-purpose flour, plus additional for work surface
1/2 cup granulated sugar
1 ts baking powder
1/4 ts baking soda
1/2 ts salt
2 ts grated lemon zest

Heavy cream (about 3 tb), optional, for brushing tops of scones before baking
Turbinado sugar for sprinkling to the tops of scones before baking

Adjust an oven rack to middle position and heat oven to 400 degrees. Line a baking sheet with parchment paper.
Grate the stick of butter on large holes of box grater. Wrap stick of butter where you put your fingers to hold it with some parchment paper.

Place grated butter in freezer until needed.
Place raspberries in freezer until needed. Measure out your 1 cup of buttermilk and refrigerate until needed.

Whisk the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen grated butter to flour mixture and toss with spatula until thoroughly coated. Fold in the chilled buttermilk until just combined (do not overmix).
Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough.
Knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

Roll dough into approximate 12-inch square.

Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top.
Lift short ends of dough and fold into thirds again to form approximate 4-inch square.
Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

Transfer dough to floured work surface and roll again into a 12-inch square.

Sprinkle raspberries evenly over surface of dough, then press down so they are slightly embedded in dough.

Using bench scraper or thin metal spatula, loosen dough from work surface.

Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle.
Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.
Transfer the scones to parchment-lined baking sheet.
Brush tops with melted butter and sprinkle lightly with sugar.

Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.