Almond Raspberry Scones
Delight in these moist, buttery almond raspberry scones, perfect for breakfast or brunch. Infused with almond extract and topped with a sweet almond glaze, they offer a delightful combination of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Delight in these moist, buttery almond raspberry scones, perfect for breakfast or brunch. Infused with almond extract and topped with a sweet almond glaze, they offer a delightful combination of flavors and textures.
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Cut cold butter into cubes and incorporate into the flour mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Add milk and almond extract, stirring until just combined. The dough will be slightly sticky.
- Gently fold in sliced almonds.
- Carefully fold in the raspberries, being cautious not to overmix to maintain the scone’s texture.
- Transfer the dough onto the prepared baking sheet and shape into a rough circle. Sprinkle additional sliced almonds on top.
- Bake for 15-18 minutes, or until golden brown.
- While cooling, prepare the glaze by mixing icing sugar, milk, and almond extract until smooth.
- Once scones have cooled slightly, drizzle the glaze over them.
Notes
- Freezing the raspberries before adding them helps prevent bleeding into the dough, ensuring a vibrant scone.
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Find it online: https://yumfamilyrecipes.com/almond-raspberry-scones/
