Description
A delicious recipe for soft and fluffy raspberry almond scones, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds
- 1/2 cup heavy cream
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and mix until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and sliced almonds.
- In a separate bowl, combine the heavy cream and almond extract.
- Pour the cream mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat the dough into a circle about 1 inch thick and cut into wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- For best results, use fresh raspberries.
- These scones are best enjoyed the day they are made.
- Store any leftovers in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry Almond Scones Soft