These scones are subtly sweet with a delightful almond taste. The raspberries throughout add a tartness that completes the flavor profile of these delicious raspberry scones.
½cupunsalted buttercold and cubed, or frozen and grated
½cuphalf-and-half
1largeeggroom temperature and lightly beaten
½teaspoonalmond extract
1cupfresh raspberries
Almond Icing
½teaspoonalmond extract
3tablespoonwater or milk
1cuppowdered sugarsifted
¼cupsliced almondsfor garnish
Instructions
For the Scones
Line a sheet tray with parchment paper, set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut the cold butter into the flour mixture with a pastry blender (or two forks) until the mixture resembles course crumbs.
Whisk the half-and-half, almond extract, and the beaten egg in a separate bowl. Pour half of the liquid into the flour mixture, and stir until the flour mixture is moistened, being careful not to overmix. Add the raspberries and remaining liquid, carefully stirring just until incorporated.
Turn dough onto a lightly floured surface and carefully round it into a slightly flattened disk. Using a bench scraper, cut the disk into 8 even wedges. Place onto parchment lined sheet tray and chill in the refrigerator for 1 hour.
Preheat oven to 400°F. Lightly brush the top of each scone with egg wash or cream. Bake the scones for about 20 minutes or until golden brown. Remove from oven and allow to cool completely.
For the Almond Icing
Whisk together the almond extract and water (or milk). Whisk in the confectioners' sugar until no lumps remain.
Immediately drizzle icing over cooled scones and garnish with sliced almonds.
Notes
Store raspberry scones at room temperature for up to 3 days. If stored in the refrigerator, homemade scones will stay fresh for up to a week.