Ingredients: |
Ingredients: 2 Cups all-purpose flour 1 Tablespoon baking powder 3 Tablespoons granulated sugar 1/2 teaspoon salt 6 Tablespoons cold unsalted Butter, cut into 1/4-inch cubes 1 Cup heavy cream plus 1 tablespoon, divided 1/4 teaspoon almond extract 1/3 Cup sliced almonds 1 Cup raspberries
For the Almond Glaze: 1 Cup powdered sugar 4-5 Tablespoons heavy cream or milk 1/2 teaspoon almond extract 1/4 Cup sliced almonds for garnish
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Directions: |
Directions:Preheat oven to 400°F. Line a large baking sheet with parchment paper or a Silpat and set aside. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:) Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve! |