Raspberry and Almond Buttermilk Scones
These heavenly Raspberry and Almond Buttermilk Scones are the perfect combination of light and rich at the same time. Sprinkled with sliced almonds and drizzled with icing!
I’ve been craving some kind of berry scones this last week for breakfast and it just seems like I can’t get my hands on a batch of yummy ones. We all know the store-bought don’t even compare! So I’ve whipped up a batch of these super light Raspberry and Almond Buttermilk Scones for this weekend to munch on with my cup of coffee. Happy Friday y’all!
RASPBERRY AND ALMOND BUTTERMILK SCONES
Servings 8
Calories
Ingredients
- 2 cups all-purpose flour plus more for work surface
- 1 tbsp baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter cut into 1/2 inch cubes
- 1/2 cup buttermilk
- 1 egg
- 1 teaspoon almond extract
- 1/3 cup granulated sugar
- 6 oz or 3/4 cup raspberries
- 1/4 cup sliced almonds
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, whisk the flour, baking powder, and salt together. Using your hands, works the butter into the flour so they are well combined. Set aside.
- In a small bowl, whisk buttermilk, egg, almond extract, and sugar together. Mix it with the flour mixture. Gently fold in raspberries into the dough. The dough will be very moist. Transfer the dough to a floured surface and form a ball. Work with well floured hands and press the ball down evenly so it is about 1 inch thick. Cut into 8 wedges. Arrange them about 1 to 2 inches apart on a parchment lined baking sheet. Sprinkle with sliced almonds and place in the oven.
- Bake for 20-22 minutes until golden. Remove from oven and set aside.
- To make the icing, whisk the powdered sugar and milk together. Drizzle over the warm scones and serve!
