Raspberry Almond Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert, breakfast/brunch
Ingredients
  • 2 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • ½ cup + 2 tablespoons heavy cream
  • 1 teaspoon almond extract
  • 1 egg
  • ½ cup raspberries
  • 1 tablespoon sugar (for topping)
  • 1-2 tablespoons shaved/slivered almonds
  • glaze
  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 1½ tablespoons milk or heavy cream
Instructions
  1. Preheat oven to 425 degrees. Add flour, 3 tablespoons sugar, baking powder, salt and butter in a bowl and mix until well blended. Add egg, 1 teaspoon almond extract, and heavy cream and mix until soft. Gently fold in raspberries (it's okay if they turn the dough pink a little bit).
  2. Knead dough 1-2 minutes on a lightly floured surface. Place a sheet of parchment paper or aluminum foil on a baking sheet (or you may grease the pan with cooking spray). Transfer the dough to the baking sheet. Pat the dough into into a circle about ½ inch thick. Use a pizza cutter to cut dough into 8 wedges and gently spread the wedges out so they aren't touching. Sprinkle wedges with 1 tablespoon sugar and slivered almonds.
  3. Bake for 10-12 minutes until scones turn a very light golden brown. While scones are baking, whisk together all ingredients for the glaze. Drizzle over the scones and serve warm. Enjoy!
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=2287