These beauties are kind of my new obsession. Inspired by my local coffee shop and their scone offerings, I made, ate, and then made and ate some more of this loveliness. And, honestly, I now wonder where these were my whole life.
Biscuit-y soft and flaky, slightly sweet and fruity, these just melt in your mouth. And if you can make a biscuit (yes, you sure can!) you can make a scone that will most certainly change your life.
Okay, so the trick to light and fluffy biscuits and scones is to touch the dough the least amount possible. Contrary to popular opinion, you never need to knead a good biscuit or scone dough. So know that going in. I use my stand mixer, ever so sparingly, but you can also make this very nicely by hand with a pastry cutter.
Begin with the dry ingredients. Mix the following well:
2 c. flour
1 T. baking powder
3 T. sugar
1/2 tsp. salt.
To the dry mixture, add 6 T. cold butter cubed into smaller pieces and 1/4 tsp. almond extract. Mix into the dry ingredients until the mixture resembles coarse crumbs. Drizzle in 1 cup of heavy cream just until the mixture is barely moistened. There will be lots of crumbs as well. That’s okay. Just trust me here.
Gently fold in:
1 c. of washed and patted dry raspberries,
and 1/3 c. sliced or slivered almonds.
Your creation thus far is going to look like a crumb-y mess that cannot possibly turn out. Hang in there.
Onto a cutting board or parchment paper, pour the whole thing and just gently pat it together into a circle that is approximately 3/4-1 inch thick. Only patting will make a shape that magically sticks together without toughening the dough.
It’s okay if there are dry-looking crumbs here and there. Cut the dough like you would cut a pie into eight even wedges using a very sharp knife. Carefully transfer the wedges to a parchment paper lined cookie sheet. Pat together anything that looks like it’s falling apart.
Brush these beauties with 1 T. of heavy cream and bake in a preheated 400 degree oven for 15-18 minutes or until barely golden brown. Let them cool for 10 minutes or so and then move to a cooling rack. While still barely warm drizzle with the glaze.
To make the glaze whisk together 1 c. powdered sugar with 4-5 T. heavy cream and 1/4 tsp. almond extract. Add the cream a little at a time until it reaches the desired consistency. Garnish with more slivered or sliced almonds.
Makes 8 gorgeous scones that taste best when eaten on the same day as you bake them.
And here’s a tip that changed my life. Scones can be made ahead and frozen successfully! Make them all the way through to where you would typically bake them. Put them on a cookie sheet and put them into the freezer until frozen through (only a few hours). Remove and place carefully into plastic bags. Mark the bag with the date as they tend to only be good for up to about 30 days.
To bake frozen scones, put them back onto a cookie sheet and bake in the preheated oven according to original directions being prepared to add a few minutes extra to the bake time.
I know, revolutionary, right? 🙂
- 2 c. flour
- 1 T. baking powder
- 3 T. sugar
- ½ tsp. salt
- 6 T. butter
- 1 c. heavy cream plus 1 extra Tablespoon to brush on top
- ¼ tsp. almond extract
- ⅓ c. sliced or slivered almonds
- 1 c. fresh raspberries
- 1 c. powdered sugar
- 4-5 T. heavy cream
- ¼ tsp. almond extract
- Extra almonds for garnish
- Mix the flour, baking powder, sugar, and salt together well.
- To the dry ingredients, add the cubed butter and the almond extract until the mixture resembles coarse crumbs.
- Drizzle in the heavy cream JUST until the mixture is barely moistened.
- Gently fold in the raspberries and ⅓ c. of the almonds.
- It's good for it to look somewhat crumbly. It will all come together.
- Onto a cutting board, or parchment paper, pour the mixture and gently pat it together into a circle ¾ to 1 inch thick.
- Cut the dough into into 8 even wedges using a very sharp knife or a bench scraper. Pat together anything that looks like it's coming apart.
- Brush them with 1 T. heavy cream and bake in a preheated 400 degree oven for 15-18 minutes or until barely golden brown.
- Let them cool for 10 minutes and then move to a cooling rack. While still barely warm drizzle with the glaze.
- To make the glaze, whisk together the powdered sugar and 4-5 T. of heavy cream and ¼ tsp almond extract, adding the cream gradually until the glaze reaches the desired consistency. Garnish with more slivered almonds.
Many, many heartfelt thanks to Two Peas and their Pod for the original recipe which changed my whole life.