Raspberry Almond Scones

Nothing says summer like raspberries. Theses scones are the perfect accompaniment to a beautiful brunch, or served with a cup of coffee mid afternoon.

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When I see raspberries my first thought is ouch. Mainly because as a child we would pick them in my grandparents back yard, and it never failed that the best berry was always waaaaay in the back. So needless to say those warm summer days were filled with pokes, pricks, and juicy raspberries. Ever since those days raspberries to me symbolize summer.

Fast forward to this past mothers day when I was hosting brunch for my Mom and Mother-in-Law. Not only was it spring and everyone was dying for some nice weather, but it was also the perfect opportunity to be especially girlie (when else can you get away with it besides mothers day and wedding showers right). So in rolled these raspberry scones. The addition of the crushed raspberries in the glaze not only throws the flavour over the top but also makes these scones so pretty and the perfect addition to any table.

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prep time 30 minutes

cook time 18-20 minutes

total time 50 minutes

servings 8

Scone Ingredients

2 cups Flour

1 tbsp baking powder

3 tbsp white sugar

1/2 tsp salt

6 tbsp cold butter

1 cup cream

1/2 tsp almond extract

1/3 cup sliced almonds (plus more for decorating)

1 cup raspberries

Instructions

Preheat over to 400 degrees. Sift together flour and baking powder in a large bowl. Add sugar and salt and stir well. Cut butter into small pieces and add to dry ingredients. Using your hands mix the butter into the flour until it becomes a crumbly mixture. Once well combined add in cream and almond extract, stir until it starts to form a dough. Add in almonds and turn onto a clean countertop. Knead dough until a ball begins to form. Add in raspberries and knead a couple of more times until they are evenly distributed. Form into a ball and place on a parchment lined baking pan. Press into a 1.5 inch circle and cut into triangles. Bake 18 -20 minutes or until lightly browned.


Raspberry Glaze Ingredients

10 raspberries

2 tbsp sugar

2 tbsp cream

1 tsp almond extract

1 cup icing sugar

Instructions

In a small bowl combine raspberries and sugar. With a spoon stir and press berries so juice begins to release. Allow to sit 5 min for the juice to extract. Using a fine sieve press berries through to remove all seeds and create your raspberry juice. To the raspberry juice add the cream and almond extract. Stir well until combined. Begin adding icing sugar 1/4 cup at a time. You want the consistency to be thin enough to drizzle over the scones. Allow scones to cool completely before adding the glaze. Drizzle, add almond slices, then add another small amount of glaze to help the almonds to stick.

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