OMG these scones!
If you’ve been reading the blog for a while, you’ll know I love scones so much! I’ve made all types, including:
- Regular (great for strawberry shortcake!)
- Pumpkin Spiced
- Blueberry & White Chocolate
- Cinnamon & Sugar
And now these!
They practically had my Mama’s name written on them. She LOVES raspberries and LOVES nuts (particularly almonds) and her birthday was Sunday, so I will dedicate this post to her J
What types of scones do you make? I want to make them all. There is nothing more comforting to me that a scone and a cup of Earl Grey tea. Warmed up with extra butter, of course. I used to devour 3-4 a day when I worked at the Rose & Kettle Tearoom as a teenager.
Can you believe I didn’t have any almond extract? My mother was shocked and appalled. I’ve never needed it before! I almost used amaretto instead, actually, which probably would have been delicious. And then I got almond extract at Winners, of all places.
I really loved these and will absolutely make them again, maybe with different berries and a vanilla glaze!
In a big bowl, whisk flour, baking powder, sugar, and salt. Cut in the butter (I used a pastry blender). Mix until crumbly (no big lumps). Add 1 cup of milk and almond extract and stir until dough begins to form. DO NOT over mix (golden rule of scone-baking!). Fold in sliced almonds and raspberries. Transfer dough to a floured surface and knead just long enough to form a ball. Flatten the ball until it’s just under an inch thick. Cut into 8 pieces. Arrange scones on a lined baking sheet. Bake at 500 degrees for 20 minutes, or until they’re starting to golden. Cool scones on a rack. In a small bowl, whisk together icing sugar, milk and almond extract. Drizzle over the scones when cool. Top with additional sliced almonds.
Adapted from Two Peas & Their Pod