Hey friends, Gracie here!
Today I’m going to be sharing one of THE MOST DELICIOUS treats ever — raspberry almond scones. Mmmmmmm!!! This recipe was first introduced to me by my next door neighbor. They’re a military family too and we just so happen to live next to one another. She made some for scones for us the other day and shared the recipe with me. She’s such a great cook and is going to be teaching me how to make Edward Scissorhands food art later this month. YAY!
This recipe could easily be modified using any other fruits, different nuts, etc. My Mom and I are going to make these scones this weekend and we thought that it would be awesome to try a lemon glaze on top.
The good thing about scones is that they can be eaten for breakfast, as a snack, or as desert. Now let’s get baking!
For the scones:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted Land O Lakes® Butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup raspberries
For the almond glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
Or for lemon glaze, if you choose:
2 cups powdered sugar
2-3 teaspoons milk
1/2 teaspoon vanilla
2 teaspoons lemon juice
1 tablespoon butter
1/4 cup sliced almonds
fresh raspberries, for garnish
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
5. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made
Original recipe source here at Two Peas and Their Pod. You should check out her other 2014 favorite recipes. So good. I hope you enjoy these scones as much as I did! See you later!
Love, Gracie and Lulu