Buttery scones flavored with almond and dotted with raspberries for a delicate nutty twist.
By Karen
Servings
8
2 cup all-purpose flour
0.33 cup granulated sugar
1 tbsp baking powder
0.5 tsp salt
0.5 cup unsalted butter
0.5 cup sliced almonds
1 cup fresh raspberries
0.67 cup heavy cream
0.75 tsp almond extract
1 piece egg
1 tbsp turbinado sugar
Calories
383 kcal
Protein
6g
Carbs
40g
Fat
23g
Fiber
2g
Sugar
11g
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Prep
1. Heat the oven to 200C and line a baking sheet with parchment.
Make Dough
2. Whisk the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
2 cup all-purpose flour,
0.3 cup granulated sugar,
1 tbsp baking powder,
0.5 tsp salt
3. Rub in the unsalted butter until the mixture looks like coarse crumbs, then gently toss in the sliced almonds and fresh raspberries.
0.5 cup unsalted butter,
0.5 cup sliced almonds,
1 cup fresh raspberries
4. Whisk the heavy cream, almond extract, and egg in a small bowl. Add to the dry mixture and stir just until a shaggy dough forms.
0.7 cup heavy cream,
0.8 tsp almond extract,
1 piece egg
Shape
5. Turn the dough onto a lightly floured surface, pat into a thick round, and cut into 8 wedges. Transfer to the baking sheet and sprinkle with turbinado sugar.
1 tbsp turbinado sugar
Bake
6. Bake until the scones are golden and set, 18 to 22 minutes. Cool for 10 minutes before serving.
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By Karen