Serves 9
Directions
- 1Preheat oven to 450°F. Add the butter to a 9x9 baking dish and place in the oven until melted and starting to bubble.
- 2Toss the raspberries with 2 tablespoons of flour and set aside.
- 3In a large bowl, rub together the sugar and lemon zest until fragrant and slightly damp.
- 4Whisk in the flour, baking powder, and salt.
- 5Add the buttermilk, vanilla extract, and melted butter. Stir until just combined; do not over-mix.
- 6Gently fold in the raspberries, trying to keep most of them intact.
- 7Spread the batter evenly into the buttered baking dish. Score into 9 squares.
- 8Bake for 25-35 minutes, or until golden brown with crisp buttery edges.
- 9Mash 1 cup of raspberries with a little sugar and let sit for 10-15 minutes until juicy.
- 10Fine mesh strain the raspberries to extract the juice; you should have about 2 tablespoons of juice.
- 11In a bowl, whisk together the powdered sugar, raspberry juice, lemon juice, heavy cream, and a pinch of salt until smooth and slightly runny.
- 12Let the biscuits cool for about 10 minutes, then drizzle the glaze generously over the top while still slightly warm.
Ingredients
- 1/2 cup salted butter
- 2 1/2 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup granulated sugar
- 2 tbsp lemon zest
- 2 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 2 tbsp melted butter
- 1 - 1 1/2 cup raspberry
- 2 tbsp all-purpose flour
- 1 cup powdered sugar
- 1-2 tbsp strained raspberry juice
- 1 tbsp lemon juice
- 1 tbsp heavy cream
- 1 pinch salt
Equipment
9x9 baking dishlarge bowlwhiskfine mesh strainer
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