Scones might just be my favorite food. I like them so much that I named my blog after them. They are simultaneously flaky, buttery, crumbly, and delicious. Plus, there are SO many variations. Let's have a moment of silence to reflect on how magnificent scones truly are...
Sorry, but I'm not even ashamed. I love them that much. At my house, there's a running "Scone of the Week" in which I (you guessed it) make a different kind of scone each week. This week, I made Raspberry Almond Scones that I found on Two Peas & Their Pod.
They were some of the best I've ever made. I doubled the amount of almond extract in the scones and the glaze, and the almond flavor was killer with the fresh raspberries. Plus, they were SO pretty (trust me, my pictures don't do them justice)! Try these scones; you won't regret it.
RASPBERRY ALMOND SCONES
2 cups all-purpose flour
1 T baking powder
3 T sugar
1/2 t salt
6 T butter, cold and cut into chunks
1 cup heavy cream
1/2 t almond extract
1/3 c sliced almonds
1 c raspberries
for the glaze-
1 cup powdered sugar
4 T heavy cream
1 t almond extract
Preheat oven to 400 degrees. Whisk flour, sugar, baking powder, and salt together in a large bowl. Add in chunks of butter and cut into flour mixture with fork or pastry blender.
Once mixture resembles course crumbs, pour in heavy cream and almond extract. Stir just until batter starts to come together; don't overstir. Stir in almonds and rasberries until incorporated into the dough.
Place the dough onto a floured surface and pat into a circle about 3/4 inches thick. Use a flour-dipped knife to cut into 8 wedges. Transfer to a cookie sheet (but make sure to flour your hands first; the dough will be sticky). Brush the top of the scones with a bit of heavy cream. Bake for 15-18 minutes, or until scones are golden and beautiful!
While your scones are baking, whisk all the glaze ingredients together. When it's time to glaze the scones, pour glaze into ziploc bag, cut a tiny hole in the corner, and pipe onto scones. You can also use a fork to swirl glaze on, or just dip those bad boys straight in the glaze; I was making them for company so I was feeling a little fancy. Then marvel at the beauty of your creation and eat up!
