Real Recipes From Real Home Cooks ®

raspberry almond scones

Recipe by
Kathryn Brown
Woodbridge, NJ

A summer breakfast treat.

yield 10 Scones
method Bake

Ingredients For raspberry almond scones

  • 2 c
    flour
  • 2 1/2 tsp
    baking powder
  • 1/2 c
    butter, frozen
  • 1/2 c
    buttermilk
  • 1
    egg
  • 1/2 c
    sugar
  • 1 tsp
    vanilla
  • 1/2 tsp
    almond extract
  • 1 c
    raspberries
  • 1/2 c
    sliced almonds

How To Make raspberry almond scones

  • 1
    Preheat oven to 400 degrees. Grease scone pan.
  • 2
    Whisk flour and baking powder.
  • 3
    Grate frozen butter into flour. Mix with fingers until it resembles coarse crumbs.
  • 4
    In small bowl, whisk egg, buttermilk, sugar, vanilla and almond extracts. Drizzle over flour mixture and fold together until combined.
  • 5
    Gently fold in raspberries.
  • 6
    Press dough into scone pan.
  • 7
    Bake 20-25 minutes until golden.
  • 8
    Let cool 10 minutes, remove from pan.
  • 9
    Enjoy!

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