Raspberry Almond Scones

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
Combine the dry ingredients in a bowl.  Cutter in butter, either by hand (which I prefer) or using a food processor (which keeps your hands clean).  Next, add raspberries and almonds, then toss together.

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.