Raspberry Almond Scones

Raspberry Almond Scones-a sweet treat for breakfast, brunch, or any time of the day! 

Josh and Caleb are donut humans. They LOVE donuts. i like an occasional donut, but if i have a desire of a morning treat, it isn’t a donut. i'm more a scone type of character. I bet i'm greater sophisticated than my men:) i love a good scone! And once I say a terrific scone, I suggest a scone that isn’t dry. I hate a dry scone. I want my scone loaded with butter and cream. If i am going to have a deal with, I mine as properly move all out!

I was within the temper for a breakfast treat so I made Raspberry Almond Scones. Or perhaps I told Josh to make me Raspberry Almond Scones. i can’t remember how things went down, I just recall the scones….and that i don’t consider doing tons work, so I bet Josh helped out:)

We stole some of Caleb’s raspberries to make the scones. Don’t fear, he became slumbering so he didn’t see us take his treasured berries. he is form of possessive in terms of berries and superheroes:)

Josh used Land O Lakes® Butter  and heavy cream to create a dream scone. He brought raspberries and almond slices to jazz up the dough. He rolled out the scone dough and cut the scones into wedges. I don’t consider doing any of this so Josh should have done it…until we have a scone fairy. Wouldn’t that be fantastic? 🙂

Ingredients

For the scones:

•  2 cups all-purpose flour
•  1 tablespoon baking powder
•  3 tablespoons granulated sugar
•  1/2 teaspoon salt
•  6 tablespoons cold unsalted Land O Lakes® Butter, cut into 1/4-inch cubes
•  1 cup heavy cream plus 1 tablespoon, divided
•  1/4 teaspoon almond extract
•  1/3 cup sliced almonds
•  1 cup raspberries

For the Almond Glaze:

•  1 cup powdered sugar
•  4-5 tablespoons heavy cream or milk
•  1/2 teaspoon almond extract
•  1/4 cup sliced almonds for garnish

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
5. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
6. Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

Recipe From : https://www.twopeasandtheirpod.com/raspberry-almond-scones/#_a5y_p=1488116