Description
Delightful scones combining the tangy sweetness of raspberries with nutty almonds. Perfect for breakfast or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup raspberries, fresh or frozen
- 1/4 cup sliced almonds
- 1/2 cup heavy cream
- 1 teaspoon almond extract
- 1 egg, beaten for egg wash
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.
- Add the cold, cubed butter to the flour mixture and mix until it resembles coarse crumbs.
- Gently fold in the raspberries and sliced almonds.
- In a separate bowl, combine the heavy cream and almond extract, then pour this mixture into the flour mixture and stir gently.
- Turn the dough out onto a lightly floured surface and knead just a few times. Shape into a circle about 1 inch thick and cut into wedges.
- Place onto the prepared baking sheet and brush with beaten egg.
- Bake for 15–20 minutes until golden brown and fragrant.
- Allow to cool slightly before transferring to a wire rack.
Notes
Serve warm, optionally with clotted cream or powdered sugar. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg