Description
Delightfully soft scones bursting with sweet-tart raspberries and complemented by a nutty almond flavor.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1 egg (for egg wash, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the cream, egg, and almond extract.
- Gently combine the wet and dry ingredients, folding in the raspberries last.
- Shape the dough into scones and place them on a baking sheet lined with parchment paper.
- If desired, brush the tops of the scones with a beaten egg for a golden finish.
- Bake for 15-20 minutes or until golden brown.
Notes
Serve warm with butter and jam. Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg