Equipment
- 2-inch round cookie cutter
- Baking Sheet
Ingredients
- 1 ¾ cups sifted all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter chilled
- 2 ounces cream cheese chilled
- ⅓ cup raspberries
- zest of one lemon
- 1 egg lightly beaten
- 2 tablespoons milk
Instructions
- Preheat oven to 425°F. and prepare a baking sheet by placing a piece of parchment over it.
- Sift flour, sugar, salt, and baking powder into a large bowl. Add the lemon zest and toss to coat.
- Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.
- Add egg, milk and raspberries and mix with a fork until everything comes together to form a soft dough.
- Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.
- Cut into rounds with a 2-inch cookie or biscuit cutter.
- Place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.
- Transfer to a wire rack and allow to cool 1-2 minutes before serving warm.
Nutrition
Serving: 1g | Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 48mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 0.6mg | Calcium: 23mg | Iron: 0.7mg
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