Raspberry Almond Cream Scones

I’m not much for lengthy recipe blog posts, they actually really annoy me. Likely how I’ll do it going forward is just have the recipes, a small paragraph rambling about the recipe, maybe some pictures and anything tricky or interesting I came across while making said recipe.

I made raspberry almond cream scones awhile ago and absolutely fell in love with them. They were definitely one of the best things I’ve ever made. It was also my first time making scones. I had been a little intimidated by the thought of making scones but was determined to see if I could do it. So I looked for a recipe that sounded good and came away with a raspberry almond cream. I made several modifications as I went depending on how the dough was acting. So without further ado here is the recipe that I ended up with:

Raspberry Almond Cream Scones

Ingredients

Scones

2 C Flour

¼ C Sugar

1 T Baking Powder

½ t Salt

1 t Lemon Zest

½ C Butter (Cubed & Cold)

1 Egg

¼ C Heavy Cream

¼ C Sour Cream

1 t Almond Extract

¼ t Vanilla

½ C Raspberries

Glaze

1-1 ½ C Powdered Sugar

2-3 T Heavy Cream

½ t Almond Extract

Directions

Preheat oven to 400*

Mix flour, sugar, baking powder, lemon zest, and salt together

Once combined cut in the butter until crumbly

Whisk together sour cream, heavy cream, egg, almond extract, and vanilla 

Slowly add wet ingredients to dry mix until just combined

Fold in raspberries carefully

Turn dough onto floured surface, pat into ½ inch thick circle and cut into 8 triangles

Put onto baking sheet

Brush the tops of the triangles with a little bit of heavy cream

Bake for 15-18 minutes

Make glaze by mixing powdered sugar, heavy cream, and almond extract. Start with 1 C powdered sugar, and 2 T of heavy cream. If it is too thin add more powdered sugar or more heavy cream if it is too thick.

Pour over scones after they’ve cooled slightly and Enjoy! :)