Ingredients
- 3 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, grated (you can absolutely use salted and I often do)
- 1 cup heavy cream
- 1 egg
- 1/2 teaspoon almond extract
- 8 ounces fresh raspberries
- 1/2 cup sliced almonds, plus more for topping
- a few tablespoons of cream for brushing scones before baking
- a few tablespoons of demerara sugar for sprinkling scones before baking - you could use regular granulated sugar too
Instructions
- Combine dry ingredients (flour, sugar, baking powder, and salt) in a large mixing bowl and whisk to combine. Add grated butter and mix with fork to incorporate evenly.
- In a separate bowl or liquid measuring cup combine wet ingredients (cream, egg, almond extract) and whisk well to combine.
- Slowly drizzle wet mixture into dry mixture while gently stirring with a fork. You will have a slightly shaggy, somewhat dry dough. Add raspberries and almonds and mix again very gently with either your fingertips or a fork to distribute the berries throughout the dough. If you have a lot of dry flour left in the bowl drizzle a bit more cream in about a tablespoon at a time until it comes together. It is ok to have some dry flour - it will come together in the next step.
- Dump the entire mixture onto a lightly floured surface and pull and press it together. You are not kneading this like bread dough, just encouraging it to come together. Once you have a cohesive mixture, pat it into a rough square about 1.5 inches thick. If any berries fall out, just gently press them back into the dough, adding a bit of flour as needed to prevent stickiness.
- Divide dough in half and stack one half on top of the other. Press back down into a 1.5 inch thickness and cut dough into squares, triangles, or use a biscuit cutter like I did. Place pieces onto a rimmed baking sheet that has been lined with parchment. Freeze scones for at least 30 minutes before baking but you can go longer - see notes and make ahead below.
- Preheat oven to 400 degrees while dough freezes.
- Brush scones with cream and sprinkle with sugar and almonds just before baking.
- Bake for 15-18 minutes until golden. I sometimes tent mine loosely with foil if they are browning too quickly.
- Remove from oven and enjoy warm with butter, jam, clotted cream or just as they are.
Notes
MAKE AHEAD: In step 5 - You can leave the tray in the freezer all night and bake yourself some fresh scones the next day. Or, you can freeze them until solid, transfer to plastic bags or a freezer-safe container and have scones anytime your heart desires.
- Prep Time: 20 minutes plus chilling
- Cook Time: 20 minutes
- Category: scones, breads, breakfast
- Method: baking
- Cuisine: American