Description
Delightful raspberry almond scones with a perfect flaky texture, ideal for breakfast, brunch, or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup sliced almonds
- 1 cup fresh raspberries (or frozen)
- 3/4 cup heavy cream
- 1 teaspoon almond extract
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Gently stir in the sliced almonds and raspberries.
- In a separate bowl, whisk together the heavy cream, almond extract, and egg until combined.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Turn the dough onto a lightly floured surface and gently knead a few times, patting it into a circle about 1 inch thick.
- Cut the dough into wedges or use a round cutter to shape the scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Allow to cool slightly on the baking sheet before transferring to a wire rack.
Notes
Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg