Raspberry Almond Scones

These raspberry almond scones are the perfect breakfast or brunch treat. If you are looking for a simple recipe that’s sure to please, this is it. Preparation time is 5-10 minutes and baking time is 15-18 minutes.

Ingredients

For the scones:

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoon granulated sugar

1/2 teaspoon salt

6 tablespoon cold, unsalted butter, cut into 1/4 inch cubes

1 cup heavy cream, plus 1 Tbsp., divided

1/4 teaspoon almond extract

1/3 cup sliced almonds

1 cup raspberries

For the almond glaze:

1 cup powdered sugar

4-5 tablespoons heavy cream or milk

1/2 teaspoon almond extract

1/4 cup sliced almonds for garnish

Directions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat, and set aside.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles course meal, with a feel of larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over-mix! Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok.

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4 inch thick circle. Cut the scones into even triangles. Recipe yields approximately 8 large scones.

Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes or until scones are light brown. Cool on a wire rack.

While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract.. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!!