I’ve totally been craving scones lately. Pinterest will do that to ya! You will see something that catches your eye…and then you can’t.stop.thinking.about.it!! I came across a great recipe on Pinterest for Raspberry Almond Scones. They looked so beautiful and delicious.
Fast forward a week later…I see these beautiful raspberries on sale at the grocery store…Perfect! I also had some buttermilk in the refrigerator, which is actually pretty rare. These were very easy to make, but I probably mashed up my raspberries a little too much while stirring the batter! Oops…I’ll be more careful next time!
I really hope you enjoy them! (Next time I make them, I’m definitely throwing in some white chocolate chips!)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter (cut into small cubes)
- 1 cup buttermilk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 cup raspberries
- Cream Cheese Glaze
- 1 cup powdered sugar
- 3-5 Tbsp milk (to achieve desired consistency)
- 1-2 Tbsp cream cheese
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the (very cold)butter, using two knives or a pastry blender.
- Mix until mixture resembles coarse meal.
- Stir in buttermilk and vanilla until dough begins to form. Don't over mix.
- Gently fold in raspberries.
- Transfer the batter onto floured countertop and form into a large circle that is about 3/4in thick.
- Cut the scones using a greased knife or pizza cutter. (I made 8 scones)
- Cook on the parchment lined baking sheet for 15-17 minutes.
- While scones are baking, prepare the glaze by mixing all ingredients together.
- Drizzle glaze on the scones once they have cooled a bit.
Original recipe can be found at Two Peas and Their Pod.