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Raspberry Almond Scones (United Kingdom)
A classic British treat, perfect for afternoon tea.
Ingredients
2 cups (250g) all-purpose flour
¼ cup (50g) granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup (113g) unsalted butter, softened
½ cup (120ml) whole milk
1 large egg
½ cup (75g) fresh raspberries
¼ cup (30g) sliced almonds
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the softened butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk and egg, then add to the flour mixture.
Gently fold in the raspberries and almonds.
Shape the dough into a circle and cut into wedges.
Place on the baking sheet and bake for 18-20 minutes, until golden brown.
Let cool slightly before serving.