Scones. I seem to be on a culinary exploration of this sweet biscuit of British/Scottish origin. Perhaps it’s inspiration from the royal upcoming wedding. These Raspberry Almond Scones contain a great combination of flavors. This is my second posting of a scone recipe and I have another post in the process. You can’t wait to see it, can you? My family and neighbors are grateful that I share; I obviously can’t eat them all.
Unlike biscuits, we use cream instead of buttermilk. The leavening agent is baking powder which make this quick to create and enjoy. I love putting fruit and nuts within these. It adds such depth of flavor. Heavenly. The dry ingredients are whisked together. Grating the frozen butter is easy using a box grater. Lightly toss it together. There is no need for a pastry blender here. The shreds of butter are equally distributed throughout the flour mixture. I use this process for making biscuits too! This idea came from a Southern Living Flaky Buttermilk Biscuit recipe. They are so “butterly” delicious! Link over to this recipe and you will see why! Then, I place the bowl in the freezer to chill for about 10 minutes.
Using frozen berries is best. I found this out the hard way in my first attempt. The juice just made the dough so sticky. This worked out so well the second time.
Toss the frozen berries and almonds in the flour mixture after removing it from the freezer.
Make a well in the center and pour in the cream, eggs and extracts which have been blended together.
Using a wooden spoon, stir until moistened, 15 or so stirs.
Here you can see where I added just a little more cream, about 2 more tablespoons, since it was still a little too crumbly. In a few more stirs, I was pleased with the result.
Dump this colorful, luscious, aromatic, crumbly mixture onto a lightly floured mat.
Gently press into a circular mound and slice in half.
Take each half and form into a 6″ mound, Use a rolling pin instead of your hands, if possible. It keeps the dough chilled, thus flakier when cooked. This mound was cut into 8 wedges.
On the left side are the 8 wedges. To the right are the 6 larger wedges cut from the second mound of dough. After placing them on the parchment paper, brush them with some heavy cream. Sprinkle on some turbinado sugar, if desired, before baking.
After baking, drizzle with icing and sprinkle on more sliced almonds. These Raspberry Almond Scones are amazing. They just melt in your mouth and comfort your inner soul!
Prep time:
Cook time:
Total time:
Serves: 12-16 scones
- 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
- Whisk together all of the dry ingredients, including sugar.
- Grate the frozen butter and lightly toss with the flour. Place bowl in freezer for 10 minutes.
- Toss in the almonds and frozen raspberries to coat with the flour.
- In a large measuring cup, whisk together the cream, eggs and extracts.
- Make a well in the center of the flour mixture and pour in the wet ingredients.
- Gently stir, approximately 15 times. If the dough seems to dry, add a couple of more tablespoons of cream and stir until combined.
- Turn dough out onto a lightly floured surface and gently form a circular mound with your hands.
- Divide dough into 2 equal portions.
- 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.
- Cut the circles into 6 or 8 wedges and place onto a parchment paper-lined rimmed baking sheet.
- Brush cream on top and sprinkle with turbinado sugar.
- Bake at 400 degrees for about 20-25 minutes.
- 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.
- Remove scones from oven onto cooling rack. Allow scones to cool slightly before drizzling icing and sprinkling on more sliced almonds.
- Enjoy!
Yummy!