Lemon Raspberry Scones

Ahead of time: mix Hoosier Hill Heavy Cream with 1 cup of water and allow to sit in the fridge for minimally 1 hour.

Step one: Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Place pre-mixed heavy cream in the freezer while you prepare the rest of the recipe.

Step two: Combine flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl.

Step three: Place butter into a bowl and microwave until fully melted.

Step four: Combine chilled heavy cream with melted butter and stir until clumps begin to form.

Step five: Add the butter mixture to the dry ingredients and stir until fully incorporated.

Step six: Cut raspberries into halves and stir into the scone batter.

Step seven: Scoop dough onto the prepared baking sheet, leaving about 2 inches room between each scone.

Step eight: Refrigerate scones for minimally 15 minutes before baking or refrigerate for up to an hour.

Step nine: Bake for 18-22 minutes or until golden brown.

For the glaze:

Step one: Combine powdered sugar, milk, and lemon juice in a bowl. Whisk until smooth.

Step two: Spoon glaze over scones to cover completely. Allow scones to sit to let the glaze set before serving.