Raspberry Almond Buttermilk Scones

• Vegetarian
• Gluten free

• Produce

  • 1/2 package Driscoll's raspberries

• Baking & Spices

  • 1 1/2 cups Confectioners' sugar
  • 2 tsp Granulated sugar

• Dairy

  • 1 tbsp Cream or milk

Found on sallysbakingaddiction.com

Ingredients

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscolls raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners sugar
• 1 Tablespoon (15ml) cream or milk

Directions

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. Youll have about 3 Tablespoons of juice. Whisk in the confectioners sugar and milk. Add a little more confectioners sugar to thicken or more milk to thin, if desired. Drizzle over warm scones. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.