These sweet and soft baked scones are made with fresh raspberries and topped with a rich almond glaze!
Prep Time: 15 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:8servings
Ingredients
2cupsflour
3tablespoonssugar
2teaspoonsbaking powder
½teaspoonsalt
6tablespoonsbutter, softened
⅔cupheavy cream
1teaspoonalmond extract
1egg
½cupraspberries, see note
1tablespoonsugar, (for topping)
1-2tablespoonsshaved/slivered almonds
Glaze
1cuppowdered sugar
¼teaspoonalmond extract
1 ½tablespoonsmilk , or heavy cream
Instructions
Preheat oven to 425 degrees. Add flour, 3 tablespoons sugar, baking powder, salt and butter in a bowl and mix until well blended. Add egg, 1 teaspoon almond extract, and heavy cream and mix until soft. Gently fold in raspberries (it's okay if they turn the dough pink a little bit).
Knead dough 1-2 minutes on a lightly floured surface. Place a sheet of parchment paper or aluminum foil on a baking sheet (or you may grease the pan with cooking spray). Transfer the dough to the baking sheet. Pat the dough into into a circle about 1/2 inch thick. Use a pizza cutter to cut dough into 8 wedges and gently spread the wedges out so they aren't touching. Sprinkle wedges with 1 tablespoon sugar and slivered almonds.
Bake for 10-12 minutes until scones turn a very light golden brown. While scones are baking, whisk together all ingredients for the glaze. Drizzle over the scones and serve warm. Enjoy!
Notes
I used fresh raspberries and froze them for about 20 minutes beforehand to make them easier to fold into the dough.