Description
Delightful Raspberry Almond Scones that perfectly balance flavors and textures, great for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 cup fresh raspberries
- 1 teaspoon almond extract
- Sliced almonds for topping
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the all-purpose flour, almond flour, sugar, baking powder, and salt until well combined.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and almond extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
- Gently fold in the fresh raspberries to keep them intact.
- Turn the dough onto a lightly floured surface and knead gently just until it comes together, about 3-4 times.
- Shape the dough into a disc about 1 inch thick and cut it into wedges.
- Place the scones on the prepared baking sheet, brush the tops with cream, and sprinkle with sliced almonds.
- Bake for 15-18 minutes or until the scones are golden brown.
- Allow the scones to cool slightly before serving.
Notes
Serve warm with butter or clotted cream. Store in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg