WOW, these scones remind me of the raspberry –macadamia nut scones I had in Hawaii over 30 years ago. I’m sure that these scones will be just as delicious, if not more! Homemade stuff always tastes better, right?
Everything in this recipe just sounds delicious! Here’s what you need:
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
½ teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
1 large egg
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
1/3 cup (37g) sliced almonds
Fresh Raspberry Icing
1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll’s raspberries
2 teaspoons granulated sugar
1 and 1/2 cups (180g) confectioners’ sugar
1 Tablespoon (15ml) cream or milk
After reading over this recipe, you have to grate the FROZEN BUTTER then toss it in the flour mixture and combine it with a pastry cutter until mixture resembles coarse meal. (This is good information).
Slowly and gently add the raspberries to the dough, BUT DO NOT OVERWORK THE DOUGH. These get baked for 20-25 minutes until lightly golden and cooked through. Allow to cool, then place glaze on top.