Raspberry Almond Scones [ 33 min ]
These Raspberry Almond Scones are not only eye-catching with their vibrant raspberry bursts and golden almond topping, but they also offer a wonderful blend of sweet, nutty, and buttery flavors. Perfect for a luxurious breakfast or a delightful afternoon tea, these scones are quick to prepare yet impressive to serve. Enjoy the heavenly taste of fresh baked goodness that’s sure to become a staple in your recipe collection.
Ingrédients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy cream, plus more for brushing
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg, heavy cream, and almond extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick circle.
- Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream and sprinkle with sliced almonds.
- Bake for 15-18 minutes, or until the scones are golden brown.
- Allow to cool slightly before serving.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 29gProtéines: 4gFat: 11gSucre: 8g
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