Say hello to your new favorite scone recipe. Raspberries add sweetness and almonds the crunch to these gems, guaranteed to make it to your permanent baked-goods lineup.
1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour (or more all-purpose)
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 sticks (8 Tbs.) cold butter, cut into small pieces or grated
6 Tbs. heavy cream, plus more for brushing
1 large egg
1/2 tsp. almond extract
1 cup fresh or frozen raspberries
Sliced almonds, for topping
Confectioners’ sugar, for dusting
Preheat the oven to 375°F. Line a baking sheet with parchment.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Using a pastry blender, two knives, or your fingers, work the butter into the flour mixture until evenly crumbled. In a small bowl, whisk together the cream, egg, and almond extract. Add to the flour mixture and stir with a fork until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead briefly. Pat the dough into an eight-inch circle, and cut into 8 equal wedges. Transfer the wedges to prepared baking sheet and refrigerate for 15 minutes. Brush the tops of the scones with cream and sprinkle with almonds. Bake for 22-25 minutes or until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool. Dust with confectioners’ sugar before serving.
Keywords: raspberry scones