Description
Delicious scones with a perfect combination of sweet raspberries and nutty almonds, ideal for breakfast or a cozy afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup sliced almonds
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon almond extract
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently stir in the sliced almonds and raspberries, being careful not to crush them.
- In another bowl, combine the heavy cream, almond extract, and egg and mix until well blended.
- Add the wet ingredients to the dry mixture and fold until just combined.
- Turn the dough onto a floured surface and shape it into a circle about 1-inch thick, then cut into wedges.
- Place the scones on the baking sheet and bake for 15-20 minutes or until golden brown.
- Let the scones cool on a wire rack before serving.
Notes
Serve warm or at room temperature. They pair beautifully with whipped cream or jam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg