This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
| Servings | Prep Time |
| 8-12 scones | 15 minutes |
| Cook Time | Passive Time |
| 15-18 minutes | 30 minutes |
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This basic scone recipe can be made with almost any berry that's in season....or it works equally as well with frozen berries. Softer berries are a little messier to mix, but still delicious. Try blueberries, marionberries, tayberries, even strawberries!
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Ingredients
for Dough
- 2 cups (284 g) all purpose flour
- 1 cup (100 g) almond flour sub 1/2 cup whole wheat flour if desired)
- 1/2 cup (100 g) sugar
- 1 Tbs baking powder
- 1/2 tsp salt
- 1/2 cup (4 oz) unsalted butter chilled, cut into pieces
- 1 cup fresh raspberries sub frozen if desired
- 1 cup heavy cream
- 1/2 tsp almond extract
for Topping
- 2-3 Tbs heavy cream
- 2-3 Tbs raw sugar
Servings: scones
Instructions
- In food processor, mix all dry ingredients and pulse several times just to mix. Add chilled butter and pulse multiple times until butter pieces are the size of small peas and mixture is coarse and crumbly.
- Transfer mixture to medium mixing bowl. Add fresh raspberries and gently stir to evenly distribute berries.
- In a liquid measuring cup, measure out heavy cream and add the almond extract. Pour liquid mixture over dry mixture. Stir gently just bring mixture together. If bits of dry ingredients don't come together, dump mixture onto clean surface and finish bringing together with your hands. This can be a bit messy, but continue to bring dough together until it comes together enough to hold it's shape.
- Form dough into a circle, approximately 8" across. Flatten with hands and cut into 8 equal wedges. Transfer each scone to parchment lined baking sheet with space in between. Alternatively, dough can be divided using an ice cream scoop and dropped onto baking sheet.
- Using a pastry brush, top each scone with the additional heavy cream. Sprinkle raw sugar on top.
- Place baking sheet in refrigerator for 20-30 minutes to chill. While scones are chilling, preheat oven to 400 degrees.
- Bake scones for 15 minutes and check for doneness. They should be lightly browned on the outside and soft but not gooey on the inside. Gently tap the center surface of scone to test for doneness. If scones need more time, add 3-5 minutes, but keep a close eye for browning. Rotate pan if necessary.
- These scones are best when fully cooled, but eaten within the first day or two.