Raspberry Lemon Scones

These tender and flaky raspberry lemon scones are made without buttermilk. With a hint of licorice and the perfect balance of sweet and tart, they make a great breakfast or brunch dish and are wonderful for taking along to a potluck!

2 cups all-purpose flour , plus more as needed
1/4 cup plus 1 tablespoon granulated sugar
2 1/2 tsp baking powder
1 tsp grated lemon zest (from 1 medium lemon)
1/2 tsp aniseed
1/2 tsp fennel
1/2 tsp salt
1/2 cup unsalted butter
3/4 cup plus 1 tablespoon heavy cream/whipping cream
1 ½ cup frozen raspberries , kept in the freezer until ready to use
¼ cup powdered sugar/icing sugar

View the full recipe at Food Meanderings →