Description
Delightful scones bursting with fresh raspberries and the sweet aroma of almond, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup almond milk (or milk of choice)
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your 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 until well combined.
- Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, mix the almond milk and almond extract together until blended. Gradually add the wet ingredients to the flour mixture and stir until just combined.
- Gently fold in the fresh raspberries.
- Turn the dough onto a floured surface and knead it gently a few times until it comes together. Pat it into a circle about 1 inch thick, then cut it into wedges.
- Place the scones on the prepared baking sheet and sprinkle the tops with sliced almonds. Bake for 15-20 minutes or until golden brown.
- Allow the scones to cool slightly before serving.
Notes
Best served warm. Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 5g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg