These raspberry almond scones are a delightful combination of sweet, tart raspberries and the rich, nutty flavor of almonds. Perfect for a special brunch or a cozy afternoon tea, they offer a light and flaky texture that makes every bite a delicious treat bursting with fruity goodness!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 1 teaspoon almond extract
- 1 cup fresh or frozen raspberries (if using frozen, do not thaw)
- 1/4 cup sliced almonds (for topping)
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the heavy cream and almond extract. Pour the wet ingredients into the flour mixture and stir until just combined.
5. Gently fold in the raspberries, being careful not to overmix the dough.
6. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into triangles or use a round cutter to cut out scones. Place them on the prepared baking sheet and sprinkle the sliced almonds on top.
8. Bake for 15-20 minutes, or until the scones are golden brown.
9. Allow to cool slightly before serving. Enjoy warm, perhaps with a spread of butter or a dollop of clotted cream for an extra touch of deliciousness!
Aprile's Kitchen 