Raspberry Almond Scones

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup almond milk
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/2 cup sliced almonds
• 1 tbsp coarse sugar for topping

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 In a small bowl, whisk together almond milk, egg, and vanilla. Add to the flour mixture and stir until just combined.
5. 5 Gently fold in raspberries. Turn dough out onto a floured surface.
6. 6 Pat dough into a circle about 1 inch thick. Sprinkle with sliced almonds and coarse sugar.
7. 7 Cut into 8 wedges. Place wedges on prepared baking sheet.
8. 8 Bake for 20 minutes or until golden brown. Cool slightly before serving.

Nutrition

Tips

• Keep ingredients cold for the flakiest scones.
• Handle the dough as little as possible to maintain a tender texture.
• These scones freeze beautifully – just reheat in the oven for a fresh taste!

Storage

Store scones in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-10 minutes.

Serving Suggestions

• Serve warm with a dollop of whipped cream or a drizzle of honey.
• Pair with a hot cup of coffee or your favorite herbal tea.

FAQ