Believe it or not, this was my very first time making homemade scones. Something I've Been Wanting to Do.... but was, to be honest, a little intimidated to try! I'm not sure what else you can make, other than scones, to get that 'I am a true home-maker' feeling! We loved the fresh taste of the berries and the lemon glaze. And no need for intimidation!
What you'll need:
2 cups all-purpose flour
1 Tb. baking powder
2 Tb. sugar
5 Tb. butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing
1 cup fresh raspberries
1/4- 1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
Zest from one lemon
1 Tb. butter
How to make it:
1. Sift together the dry ingredients (flour, powder and sugar). Using a pastry blender, cut in the butter. The mixture should look like tiny crumbles.
2. Make a well in the center and pour in 1 cup heavy cream. Fold it together until just mixed. Then fold in the raspberries, being careful not to mash them.
3. Press the dough into a rectangle on a floured surface. (Approximately 12 x 3).
4. Cut the rectangle in 1/2, then cut those halves in 1/2. You should have 4 squares that you then cut in 1/2 on a diagonal giving you a triangle shape.
(This is where I have read, the less imperfect, the more beautiful. In that case, mine are gorgeous!)
5. Place the scones on a cookie sheet and brush the tops with heavy cream. 
6. Bake @ 400* for 15 to 20 minutes until golden brown.
7. Glaze: Let the scones cool for a few minutes before topping with the glaze. In a microwave safe bowl, mix confectioners' sugar and lemon juice (The amount of juice depends on how thick or thin you like your glaze. I like don't like my glaze disappearing off the scones so I use less lemon juice). Add zest and butter. Microwave for 30 seconds. Whisk the glaze until it's smooth, then drizzle over the tops of the scones.
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