Description
These delightful pastries bring a burst of sweet, citrusy goodness to your morning, brightening up even the dreariest of days.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon lemon zest
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup cold butter, cut into half-inch cubes
- 1/2 cup fresh raspberries
- 2 large eggs, lightly beaten
- 1/2 cup cold heavy cream
Instructions
- Start by combining the flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter cubes and pulse until crumbly.
- In a separate bowl, whisk together eggs and cold heavy cream. Slowly pour this mixture into the crumbly dry ingredients to form a cohesive dough.
- Transfer the dough onto a lightly floured surface. Gently fold in raspberries and form the dough into a circular disk approximately one inch thick.
- Cut the dough disk into eight equal wedges and place each onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 17 minutes or until lightly golden. Let cool slightly and apply lemon glaze.
Notes
Ensure the butter remains cold throughout the process, as it is crucial for creating a flaky texture.
- Prep Time: 15 minutes
- Cook Time: 15-17 minutes
- Category: Breakfast
Nutrition
- Calories: 310 kcal
- Sodium: 220 mg
- Protein: 5 g