Tuesday, February 24, 2009

New Scone Recipe!!!

Thanks to my oldest daughter Lindsey for
this scone recipe. Above is a photo she took
at the Orangery at Kensington Palace, the
Best Place in the World to have tea, by my
recommendation. I'm sure this recipe would taste lovely with any flavor combinations...
orange, cranberry, lemon, poppy seed, currant, figs, etc.
Raspberry Almond Scones
Makes 10 large scones
2 cups all-purpose flour
1/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 tbsp butter, cut into small pieces
1/2 cup cream
1 large egg
1 tsp of almond extract
1/4 cup fresh raspberries handful slivered or sliced almonds on top
Preheat the oven to 400 degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in cold butter so that the mixture resemble coarse meal. In a separate bowl, beat together egg, cream, and almond extract. Make a well in the center of the flour mixture and add in the wet ingredients. Stir until just combined. Press the dough into a ball with your hands. There may be some dry spots, but just press until everything comes together. Gently fold in raspberries, taking care to not break them up too much. Form 1 1/2 inch balls and place on greased cookie sheet. Brush the top of the scones with cream or beaten egg yolk and sprinkle with slivered almonds. Bake for 15-17 minutes
It's Tea Time so Enjoy!!!


Amy Jemima said...

Yum! That looks divine and I cna't wait to try. Must get clotted cream!!!