Blackberry Lemon Scones

Makes: 8 scones

Ingredients

For the Scones

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup fresh blackberries
• 1/2 cup heavy cream
• 1 large egg
• 1 teaspoon Goodman's Lemon Extract

For the Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons milk or heavy cream
• 1 teaspoon Goodman's Lemon Extract

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
4. Gently fold in the blackberries, taking care not to crush them too much.
5. In a small bowl, whisk together the heavy cream, egg, and Goodman's Lemon Extract.
6. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms. Be careful not to overmix.
7. Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. If a few blackberries burst, that's perfectly fine.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
9. Bake for 18 to 22 minutes, or until lightly golden around the edges.
10. Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
11. To make the glaze, whisk together the powdered sugar, milk, and Goodman's Lemon Extract until smooth.
12. Drizzle the glaze over the slightly warm or completely cooled scones.