One of our favorite local coffee shops is The Corner. We love to drop in for a hot coffee, hot chocolate, iced coffee, or a delicious blueberry scone. My kiddos especially love the warm blueberry scones, and they get gobbled up in just a few short minutes. The coffee shop now has a soda fountain, which I can’t wait to try! It’s such a classic idea to mix up ice cream with fun flavors.
Since the scones are such a hit, I decided to try out some raspberry scones the other morning with my taste testers. I was glad to find out that I could just use a whisk, and no electric mixer was needed. They are pretty easy to make, and also use a nice portion of butter and cream (no wonder we like them so well). They turned out wonderful, and left a lovely raspberry aroma in our home. The scones sure pair nicely with a hot cup of coffee in hand. Enjoy!
- 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
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
Oh,boy, these look yummy!
If you have one left, I may stop out yet today!
Love,❤️
Mom