Description
A recipe for simple, flaky scones featuring fresh raspberries and almond flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon almond extract
- 1 cup fresh or frozen raspberries
- 1/4 cup sliced almonds, for topping
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the heavy cream, egg, and almond extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix.
- Gently fold in the raspberries.
- Turn the dough out onto a lightly floured surface. Pat or roll the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or use a round cutter. Place the scones on the prepared baking sheet.
- Brush the tops lightly with extra heavy cream and sprinkle with sliced almonds.
- Bake for 15 to 18 minutes, or until the tops are golden brown.
- Cool on a wire rack before serving.
Notes
- If using frozen raspberries, do not thaw them before adding to the dough.
- For a richer flavor, substitute half of the heavy cream with buttermilk.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 55
Keywords: raspberry scones, almond scones, breakfast pastry, quick bread, tea time