Raspberry and Almond Scones Recipe

Raspberry and Almond Scones Recipe Instructions

• 2 cups all purpose flour
• 4 tsps baking powder
• 3 tbsp sugar
• ½ tsp salt
• 1 stick of salted butter diced
• 1/4 cup milk
• 1/4 cup heavy cream
• 1 egg
• ½ cup raspberries

• 1 cup powdered sugar
• 1 ½ tbsps. milk
• 2 tbsp peeled slivered almonds
• 1 ½ chopped toasted almonds

1. Preheat the oven to 375°F.
2. Sieve the flour with the baking powder into a big bowl. Add sugar, salt, and the diced butter, mix very well with a fork until it is well integrated.
3. Make a hole in the middle and pour the egg mixed with the milk and the almond extract. Mix with the fork until it almost separates from the bowl walls, Add the raspberries and mix slowly until you get almost a ball that separates completely from the bowl walls. Turn it into a floured surface and knead just to form the dough.
4. Spray a round flat oven pan, put the dough and press a little with your fingers to get a ½ in thick 10 in circle.
5. Cut it with a sharp knife in 8 triangles and separate them so they do not touch.
6. Sprinkle with the slivered almonds.
7. Bake in the preheated oven 15 to 20 minutes until golden brown.
8. For the glaze, Mix the powdered sugar and the milk and drizzle over the scones, and scatter the chopped almonds.