Raspberry Cream Scones

Raspberry Cream Scones

Makes 8 Scones

2 Cups unbleached all-purpose flour
1/3 Cup sugar, plus 2 Tbsp for topping
1Tbsp baking powder
2 tsp grated lemon zest
¼ tsp salt
4 Tbsp (1/2 stick) unsalted butter, cut into bits and chilled
1 large egg
½ Cup heavy whipping cream, plus 2 Tbsp for the glaze
1 tsp pure almond extract
¾ Cup fresh raspberries of frozen (unthawed) unsweetened raspberries


1. Position a rack in the center of the oven and preheat the oven to 400° F. Lightly butter a baking sheet or line it with parchment paper.
2. Place the flour, 1/3 C 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, or 2 knives, blend the butter into the mixture until it is crumbly and well combined.
3. 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 no over mix the dough or the scones will be tough.
4. Turn out the dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with a knife into 6 pie shaped wedges and place them on the prepared baking sheet.
5. Brush the scones with the remaining 2 Tbsp of cream and sprinkle them with the remaining 2 Tbsp of sugar.
6. Bake the scones until they are golden brown and firm to the touch, 15 or 20 mins.
7. Place the baking sheet on a wire rack and let the scones cool about 10 mins. Serve the scones warm or at room temperature. The scones taste best the day they are made.

I drizzled almond flavor frosting over the top... very naughty.. but VERY yummy.

I got the recipe from my cousin Alice and she got it from Food to Live By by Myra Goodman