I love the combination of Raspberry and Almond, especially when the raspberries are from my garden and they are combined into a buttery, flaky scone. These would be perfect for Sunday brunch, a bridal shower, or in our case, to nibble on all day long.
- 3 cups Flour
- 1/3 cup Sugar
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 1/2 stick Butter, cut into cubes
- 1 cup Buttermilk
- 1/2 tsp Almond Extract
- 1/2 cup Raspberries (plus more to top)
- 1/4 cup Sliced Almonds
In a measuring cup, combine buttermilk and almond extract. Add to dry mixture until well combined.
Turn out onto a floured surface, divide in half and use your hands to form into 2 disks, roughly an inch think. Use a knife to cut into wedges. You should end up with at least 12 scones. Brush the tops with an Egg Wash, and sprinkle sugar if you like a nice, crunchy top.
Bake at 425 for 10-12 minutes.
I then mashed a bunch of Raspberries in a bowl, added some powdered sugar, and poured over the top of the scones while warm. Yum.