Raspberry Almond Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12-16 scones
Ingredients
  • 2¾ c. all purpose flour
  • 1 T. baking powder
  • ½ t. Kosher salt
  • ⅓ c. granulated sugar
  • ½ c. unsalted frozen butter, grated
  • 6 oz. raspberries, frozen
  • ⅓ c. sliced almonds
  • 2 large eggs
  • ½ c.-2/3 c. heavy whipping cream
  • 1 t. vanilla
  • 1 t. almond extract
  • Icing:
  • 1 c. confectioner's sugar
  • 1 T. seedless raspberry jam
  • ¼ c. heavy whipping cream
Instructions
  1. Whisk together all of the dry ingredients, including sugar.
  2. Grate the frozen butter and lightly toss with the flour. Place bowl in freezer for 10 minutes.
  3. Toss in the almonds and frozen raspberries to coat with the flour.
  4. In a large measuring cup, whisk together the cream, eggs and extracts.
  5. Make a well in the center of the flour mixture and pour in the wet ingredients.
  6. Gently stir, approximately 15 times. If the dough seems to dry, add a couple of more tablespoons of cream and stir until combined.
  7. Turn dough out onto a lightly floured surface and gently form a circular mound with your hands.
  8. Divide dough into 2 equal portions.
  9. Using a rolling pin, take each half and form a 6" circle which should be about ¾" high. Use your hands to help form circle gently. We want the dough to stay cold, so the less time near your hands, the better.
  10. Cut the circles into 6 or 8 wedges and place onto a parchment paper-lined rimmed baking sheet.
  11. Brush cream on top and sprinkle with turbinado sugar.
  12. Bake at 400 degrees for about 20-25 minutes.
  13. Prepare icing while scones are baking by whisking the ingredients until smooth. Place in a small ziploc bag. Just before drizzling on scones, make a small snip on the corner.
  14. Remove scones from oven onto cooling rack. Allow scones to cool slightly before drizzling icing and sprinkling on more sliced almonds.
  15. Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/raspberry-almond-scones/