Raspberry-Almond Scones

I took a basic scone recipe and added sour cream, almond extract, and raspberries to make these delicious scones. The secret to them coming out flaky and tender is keeping the butter chilled and not over mixing! If the butter gets too soft while mixing, pop the whole bowl in the fridge for a few minutes and you'll be good to go!

Raspberry-Almond Scones
Makes 8

1 cup fresh or frozen raspberries (I used fresh, but if using frozen just add 2 minutes to the bake time)
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon almond extract
1 egg
1/2 cup milk/cream
1/4 cup sour cream
1/3 cup butter
1 3/4 cups flour

1. sift together dry ingredients until well mixed
2. using a pastry cutter, cut cold butter into the flour mixture until lumps are pea sized or smaller and evenly dispersed (put the bowl in the fridge for a few minutes at this point if butter is getting soft)
3. in a separate bowl whisk egg and add other wet ingredients, stirring to combine
4. add raspberries to the flour mixture, being careful not to smash them
5. pour wet ingredients into flour mixture and use your hands to combine GENTLY (over mixing will make hard little rocks instead of tender flaky scones) it will make a very sticky ball of dough
6. dump the sticky dough ball onto a well floured counter and pat into disk about an inch tall or so
7. transfer to a baking sheet and cut into 8 wedges, separate the wedges so there is at least an inch between each one
8. brush the tops of each scone with milk/cream and sprinkle with a little sugar (this makes the scones brown nicely and gives them a delicious crunch when you bite into them!)
9. bake at 375 for 15 minutes or until toothpick comes out clean.

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