Raspberry Almond Scones

Raspberries and almonds unite in these sweet and buttery scones, perfect for a spring morning or afternoon treat.

Fresh berries add natural sweetness and a pop of color, while sliced almonds provide a delightful crunch.

These tender scones are a lovely way to celebrate the season’s freshest flavors.

Ingredients

• 2 1/4 cups all-purpose flour,
• 1/4 cup granulated sugar,
• 1/2 cup cold unsalted butter, cut into small pieces,
• 1/2 cup heavy cream,
• 1 large egg,
• 1 teaspoon almond extract,
• 1 teaspoon vanilla extract,
• 1 cup fresh raspberries,
• 1/2 cup sliced almonds,
• 1/4 teaspoon salt

Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, whisk together the flour, sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the heavy cream, egg, almond extract, and vanilla extract.

Pour the cream mixture over the flour mixture and stir until just combined.

Do not overmix.

Gently fold in the fresh raspberries and sliced almonds.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle that is about 1 inch thick.

Use a biscuit cutter or the rim of a glass to cut out scones.

You should be able to get about 10 scones.

Place the scones on the prepared baking sheet, leaving about 1 inch of space between each scone.

Bake for 18-20 minutes, or until the scones are golden brown.

Remove from the oven and let cool on a wire rack for 5-10 minutes before serving.

Notes

Make sure to use fresh raspberries for the best flavor and texture.

Don’t overmix the dough, or your scones might end up tough.

If you don’t have a pastry blender, you can use your fingers to work the butter into the dry ingredients – it’s a great way to get in touch with the dough! Use a light touch when kneading the dough, you don’t want to develop the gluten in the flour.

Don’t overcrowd the baking sheet, give those scones some space to spread out.

If you want an extra crispy top on your scones, sprinkle some granulated sugar on them before baking.

Store any leftover scones in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 50mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 10g
• Protein: 4g