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Ingredients
  • subheading: For the Scones:
  • ⅓ cup granulated sugar
  • zest of two medium lemons
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • ½ cup + 2 tablespoons lemon flavored Greek Yogurt (I recommend whole milk yogurt), or sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ⅔ cups fresh raspberries
  • subheading: For the Glaze:
  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
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