Raspberry Almond Cream Scones

• Vegetarian

• Produce

  • 1 tsp Lemon
  • 1/2 cup Raspberries

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Almond extract
  • 1 tbsp Baking powder
  • 1 Glaze
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1/4 tsp Vanilla extract
  • 1/4 cup White sugar

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/8 cup Double creme
  • 1/4 cup Sour cream

Found on alattefood.com

Description

Ingredients

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 tsp lemon zest (it brightens the scones without giving it a lemon flavor)
• 1/2 cup unsalted butter, cubed and cold
• 1 egg
• 1/4 cup heavy whipping cream, plus more for brushing
• 1/4 cup sour cream
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 1/2 cup raspberries
• Glaze
• 1 - 1 1/2 cup powdered sugar
• 2-3 Tbsp heavy whipping cream
• 1/2 tsp almond extract
• slivered almonds, for garnishing

Directions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
• Whisk together heavy cream, sour cream, egg, almond extract, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
• Stir in the raspberries and mix until just combined.
• Turn the dough out onto a floured surface, and pat into a 1/2 thick circle. Cut into 8 triangles.
• Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
• While the scones are cooling, mix together powdered sugar (starting with 1 cup), heavy whipping cream (beginning with 2 Tbsp), and almond extract. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of heavy cream.
• Pour the glaze over the scones, sprinkle with almonds, and enjoy!