Any baking with an Almond flavour is a favourite of mine. When I saw a different way to make scones without cutting butter, I had to try it! My girls and I tried making these Raspberry Almond Scones, and they are a new favourite at our house.
You may notice there is no salt in the recipe. To be honest, nearly every time I’ve made this, we have been out of unsalted butter, so I just use salted and omit salt. I would guess about half a teaspoon of salt with Donia Farms Unsalted Butter would taste just as good.
Ingredients
Heavy cream
Donia Farms Sea Salted butter
Almond extract
All-purpose flour
granulated sugar (extra for sprinkling on top)
Baking soda
Baking powder
Raspberries (frozen works best)
Instructions
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Measure out the cream and put it in the freezer while you prep your other ingredients
Melt your butter in a large bowl, add your almond extract and salt and place in the fridge.
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Mix your dry ingredients. flour, sugar, baking soda, and baking powder.
Add the cream to the butter and stir (the butter will turn into small globules)
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Fold dry ingredients into your wet ingredients about halfway through mixing, add in the raspberries
Using a large cookie scoop, put your scones on a parchment-lined cookie sheet
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Sprinkle with sugar and then freeze for 10 – 15 minutes.
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Bake at 400 for 18-20 minutes.
