When I said I was making Scones, the news spread through the family like wildfire...
Scones.. ! Scones.. !!! Scones !!!
But to my family, these aren't scones, Scones are pieces of giant fried bread that they eat with honey butter. They looked at these things like they were from Mars.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted, 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
Directions:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
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 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:)
Transfer dough to a floured counter top 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.
Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. (This is the super secret of the delicious-ness)
Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
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!
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.
