Easy peasy, moist, cream scones riddled with the tart sweetness of plump, ripe raspberries and strewn with toasty almond goodness.
According to Webster's Dictionary scones originated in Scotland in the early 1500s. It is strongly argued that the word 'scone' is thought to have come from the Scottish name for the Stone of Destiny, where Scottish kings were once crowned.
'Scone'. Say it, exclaim it, but do so with your verrry best Scottish accent!
'Ach, dinna ignore me! Ye must fash yersel. 'Scone!" Thank ye, now I shall be gettin' bahk to whay I be here......
These delicious, mostly common-place biscuits that we so enjoy in all their various down-home or uptown guises have indubitably stood the test of time. Rightfully so!
And as with most scones, this tasty version is perfect for breakfast, brunch, coffee breaks, or of course tea time! These scones are moist, but structured, with the crispy, golden-brown spots on the outside giving way to a beguiling soft goodness on the inside, and boasting just a bit of a bite, to keep things interesting.
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Many thanks to Two Peas & Their Pod food blog for delicious
inspiration to bake up this recipe
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RASPBERRY TOASTED ALMOND SCONES - Makes 8
For the scones:
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
3/4 teaspoon salt
7 tablespoons cold butter, cut into 1/4-inch cubes
1 cup heavy (whipping) cream mixed with 1 tablespoon Amaretto or 1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup fresh raspberries
Extra 1-2 tablespoons heavy cream, for brushing on scones
For the almond glaze:
1 cup powdered sugar
5 tablespoons heavy cream, or milk
1 tablespoon Amaretto or 1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
Directions: Preheat oven to 325F. Spread the combined 1/3 cup + 1/4 cup sliced almonds evenly on baking sheet. Bake for 10-12 minutes until toasty golden. Let cool.
Turn oven up to preheat to 400F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, sugar and salt. Add cubed butter and mix, mix, squish, squish, with hands, until butter is incorporated into dry ingredients, with just a few little butter lumps left. Pour the mixture of 1 cup heavy cream with the Amaretto or almond extract over the ingredients and stir with a wooden spoon until dough forms. Do not overmix.
Gently fold in raspberries and 1/3 cup toasted, sliced almonds. Some of the raspberries will get a little smashed, but that's all good.
Transfer dough to a floured countertop and knead and form dough, gently, with hands to form a ball. Now pat the dough into a 3/4-inch thick circle. Cut the scones into 8 even triangles (pie shaped slices).
Place the scones on prepared baking sheet. Using a pastry brush, brush tops lightly with the additional heavy cream.
Bake scones for 15-20 minutes, or until light golden brown and cooked through. Cool scones.
While scones are cooling, make the almond glaze. In a small bowl whisk together powdered sugar, 5 tablespoons heavy cream or milk, and Amaretto or almond extract. Whisk, whisk, until desired consistency. Drizzle glaze over the scones. Top with additional toasted almond slices. Serve, with a smile!
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