Description
Delightful scones combining tart raspberries and rich almond flavor, perfect for breakfast or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup fresh raspberries
- 1/2 cup sliced almonds
- 1/2 cup heavy cream
- 1 teaspoon almond extract
- 1 egg (for brushing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and sliced almonds.
- In a separate bowl, combine the heavy cream and almond extract. Gradually add to the dry ingredients, mixing until just combined.
- Turn the dough onto a lightly floured surface and shape into a 1-inch thick disk. Cut into wedges.
- Place scones on the baking sheet and brush with a beaten egg.
- Bake for 15-20 minutes until golden brown. Cool slightly before serving.
Notes
Serve warm with butter, cream, or jam. Store leftovers in an airtight container for up to 2 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 215
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg