Description
Delightful scones that combine the tartness of fresh raspberries with the nutty flavor of almonds, perfect for breakfast or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 tsp almond extract
- 1 cup fresh raspberries
- 1/3 cup sliced almonds
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and blend until it resembles coarse crumbs.
- In a separate bowl, mix milk and almond extract, then pour into dry ingredients and stir until combined. Fold in raspberries and sliced almonds.
- Turn dough onto a floured surface, pat into a 1-inch thick circle, cut into wedges or use a biscuit cutter. Place on baking sheet and bake for 15 to 20 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 4g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg