Raspberry Almond Buttermilk Scones Recipe

Ingredients

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
2 and 1/2 teaspoons baking powder
½ teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
1 large egg
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
2 teaspoons granulated sugar
1 and 1/2 cups (180g) confectioners' sugar
1 Tablespoon (15ml) cream or milk

	PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 8 scones

Instructions

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

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