These are the scones I’ve been making on weekend mornings, after sending my kids out to pick raspberries. The recipe is based on a Martha Stewart cream scone recipe.
I love the tartness of cooked raspberries. Here, it is offset by the turbinado sugar topping and the sweet richness of almond extract.
By the way, please forgive the quality of some of my more recent pictures! The lighting of my home kitchen has changed and I haven’t yet figured out how to photograph in it. And some pictures, like this one, were taken with my iPhone upstate.
Makes 8 scones
Preparation time: 35 minutes (including 20 minutes baking time)
2 cups all-purpose flour, plus more for flouring work surface
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 heavy cream, plus 1 tablespoon for brushing
2 large eggs
¼ teaspoon almond extract
1 cup fresh rasberries
1 tablespoon turbinado sugar
- Preheat oven 400°F.
Line a baking sheet with a silicone liner or parchment paper.
- In a large mixing bowl, whisk
together flour, sugar, baking powder and salt.
- Cut butter into flour mixture
using a pastry cutter or your hands until the butter is mostly incorporated
into the flour and the largest chunks of butter are no larger than a pea.
- In a small bowl, whisk together cream, eggs, and almond extract. Gradually pour cream mixture into flour mixture while working ingredients together gently with a fork. Stir just until mixture comes together as a sticky dough.
- Very gently stir the
raspberries into the dough.
- Turn the dough out onto a floured
surface. Shape the dough into a 7-inch square, about 1 inch thick. With a
floured knife, cut the dough into 4 squares and then cut each square along the
diagonal to form a total of 8 triangles.
- Transfer the triangles onto the
baking sheet, brush the tops with the remaining tablespoon of cream and
sprinkle with turbinado sugar.
- Bake for about 20 minutes, or until scones have puffed slightly and are golden brown. Transfer to a wire rack to cool slightly. Eat warm, with butter and honey or simply plain.