2 cups all-purpose flour
2 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Small hint cloves
1/2 Tablespoons grated lemon zest
1/2 cup cold butter OR margarine, cubed
1/4 cup lemon juice
1/2 cup milk
Raspberry Glaze (recipe follows)
Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, salt, cloves and zest. Mix well. Cut the butter or margarine into the mixture with a pastry cutter or two knives until it begins to look like cornmeal. Make a well in the middle of the flour mixture and pour the lemon juice and milk in. Mix everything up with a fork and then knead it with your hands until everything is combined. Use a little more milk if necessary.
Turn the dough out onto a lightly floured surface and roll it out to your desired thickness (usually from 1/2 to 1-inch). Cut the biscuits with a cutter or upside down glass dipped in flour, pressing straight down and do NOT twist the cutter.
Grease the bottom of a baking pan, round cake pan, or flat cookie sheet and place the biscuits in it. Bake them for about 12 minutes or until golden brown. Allow the biscuits to cool slightly before glazing them with the Raspberry Glaze, allowing the glaze to run down the sides.
Makes: 8-12 approx. (depending on size)
Prep Time: 30-45 min
Bake Time: 15 min approx.
1/4 cup thoroughly crushed fresh raspberries (crush, then measure)
2 cups powdered sugar
1 & 1/2 Tablespoons melted butter or margarine, cooled
Combine all the ingredients in a bowl and whisk until well combined.