Raspberry Almond Scones

November 2, 2009


Yet another scone concoction that is pretty tasty. Is all honesty, can you really make one that isn’t?

1/2 C ground almonds (use a food processor…)
2C all-purpose unbleached flour
1/2 t salt
1T baking powder
3T sugar
6T cold, unsalted butter
1 egg
1/2 C whole milk
1/4t almond extract
1t vanilla extract
1 C fresh raspberries tossed with 1 T flour to coat
Preheat oven to 375. Mix dry ingredients together and cut in butter until mixture is like coarse crumbs. In a separate bowl mix wet ingredients, then mix into dry ingredients until a dough is formed. Knead a few times to incorporate all the flour. Divide dough in half and flatten into 2 rounds about an inch thick. Press raspberries into one round leaving about 1/2″ at the edge. Lay the other round on top pressing down slightly. Press the edges together to seal the berries in. Line a baking sheet with parchment. Cut dough into 8 wedges and lay close together (not quite touching) in a circle. Brush tops with a little milk and top with turbinado sugar. Bake until golden–about 20 minutes.
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One Response to “Raspberry Almond Scones”

  1. nilgrily said

    I have these scones in the oven as I type! I substituted blackberries for the raspberries and used 1.5cups wheat flour and .5 cups white flour. Can’t wait. Must go brew the coffee.

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