Raspberry + Almond + Citrus Scones
Bake| 12 minutes
Oven| 400 F
Serving| 12 scones
2 1/2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter
2 eggs, beaten
3/4 cups whipping cream
1/2 cup chopped/slivered toasted almonds
1 cup raspberries
2 tablespoons orange zest
Ready to Assemble!
-Preheat oven to 400 F. In a large bowl combine flour, sugar, baking powder and salt. Using a pastry blender or food processor, cut in the butter until mixture resembles coarse crumbs. make a well in center of flour mixture, set mixture aside
-In a medium bowl combine eggs, whipping cream, toasted almonds, raspberries and orange zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
-Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for about 10-12 strokes, just until the dough is nearly smooth. Divide dough in half. Pat each dough half into a 6-inch circle. Cut each circle into six wedges.
-Place dough wedges about 2 inches apart on an un-greased baking sheet. brush wedges with whipping cream and sprinkle with additional sugar. Bake for 12-14 minutes or until golden. Remove your yummy scones from baking sheet; serve warm.
I found these to be quite soft and not so flakey like scones I had been used to eating. They are a perfect pairing with some roasted beans, so make sure to prepare your french press while you wait for your tasty treats to finish baking.