Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 108
Calories from Fat 18 (16%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 48.4mg 16%
Sodium 128mg 6%
Potassium 33.2mg 1%
Total Carbohydrate 18.7g 6%
Dietary Fiber 0.6g 3%
Sugars 0.1g
Protein 2.9g 6%

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Recipe Description
You'll Love these tender and flaky scones, with just a whisper of almond extract. The trick to making a tender scone is a light touch. Handle the dough as little as possible. You can use this basic recipe to create your own signature scones by substituting other fruits or nuts for the raspberries. Experiment with your favorites.
Prep time
20 min
Cook time
20 min
Ready In
40 min

Ingredients

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Serves To:USMetric
3/4 Cup(c)  fresh raspberries
1 Teaspoon(t)  pure almond extract
2 Tablespoon(T)  heavy (whipping) cream
1   large egg
4 Tablespoon(T)  unsalted butter, cut into bits and chilled
1/4 Teaspoon(t)  salt
2 Teaspoon(t)  lemon zest, grated
1 Tablespoon(T)  baking powder
2 Tablespoon(T)  sugar
2 Cup(c)  unbleached all purpose flour
2 Tablespoon(T)  heavy (whipping) cream
2 Tablespoon(T)  sugar

Preparation

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly butter a baking sheet or line it with parchment paper. Place the flour, 1/3 cup of sugar, baking powder, lemon zest and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, 2 knives, or your fingers, blend the butter into the mixture until it is crumbly and well combined. Place the egg, cream and almond extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in the raspberries. Do not over mix the dough or the scones will be tough. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 1/2 inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet. Brush the scones with the remaining 2 tablespoons of cream and sprinkle them with the remaining 2 tablespoons of sugar. Bake the scones until they are golden brown and firm to the touch, 15 to 20 minutes. Place the baking sheet on a wire rack and let the scones cool for about 10 minutes. Serve the scones warm or at room temperature. The scones taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. Reheat them in a microwave for about 10 seconds or in a preheated 350 degree F oven for 5 to 10 minutes.

Additional notes

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Raspberry Cream Scones
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