Description
Delightful and fragrant scones bursting with fresh raspberries and crunchy almonds, perfect for breakfast or afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold, cubed unsalted butter
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds
- 1/2 teaspoon almond extract
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and almonds. In a separate bowl, whisk together almond extract, heavy cream, and egg; then pour into the dry mixture and stir until just combined.
- Turn the dough onto a floured surface, knead gently a few times, shape into a circle about 3/4 inch thick, and cut into wedges.
- Place on the baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm with clotted cream, butter, or jam. Can be stored in an airtight container for up to 2 days or frozen 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: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg