Raspberry Vanilla Scones
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pastry
Serves: 8-10
Ingredients
  • 2 c. all-purpose flour
  • 1 T. baking powder
  • 3 T. granulated sugar
  • ½ t. salt
  • 5 T. cold, unsalted butter, cut into ¼ inch cubes
  • 1 c. heavy cream, plus 1 T. divided
  • ¼ c. vanilla extract
  • ⅓ c. sliced almonds
  • 1 c. raspberries
  • For the Vanilla Glaze:
  • 1 c. powdered sugar
  • 4-5 T. heavy cream or milk
  • ½ t. vanilla extract
  • ¼ c. sliced almonds, for garnish
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands or a pastry blender. Mix until mixture resembles coarse meal. Pour 1 cup of heavy cream and vanilla extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok.
  3. Transfer dough to a floured countertop and knead by hand just until it forms a ball. Form scones by patting the dough into a ¾ inch round circle. Cut the scones into even triangles - making 8-10 scones.
  4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool on a wire cooling rack.
  5. While scones are cooking, make the vanilla glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the sconces. Top with additional sliced almonds and serve.
  6. Scones will keep in air-tight container for up to 2-3 days, but at best eaten the day they are made. For almond variation: switch the vanilla extract to almond extract.
Recipe by The Gingham Apron at https://www.theginghamapron.com/raspberry-vanilla-scones/