I know I said I was going to share this Raspberry Almond Scones recipe the Monday after the wedding, but I honestly don’t know what I was thinking. How did I think I could finish this post & share it the day after the wedding? I was so tired after that wedding. My right foot was still hurting the Thursday after the wedding. Probably because I was on my feet from 7am till midnight & I only sat for a total of 30-45 minutes.
This is the same foot that gave me problems when we spent 5 days in Disney. I’m starting to think that I did something while on that vacation that permanently messed up my right foot, which means I am going to need some especially good shoes for when we go again this fall.
Yes, you read that right. We are going again this fall! We caught the Disney bug this spring & now we are going again in the fall with family. I hadn’t been to Disney World in 5 or 6 years & now this year I will have been twice in one year, not only that but it seems we can’t just buy one day to Disney World, we have to buy 5. We were only going to go for only 4 days but it only costs $7 more each to upgrade to a 5-day pass. I think I can skip 2 trips to Starbucks in exchange for an extra day with Disney princesses!
Our ever growing love for Disney has me worried that I might even jump on the bandwagon for moving south to Orlando…
…But I have majorly digressed… How did I even get here?
Anyways… I am so sorry I didn’t post these sooner. I could go into details about what has been happening behind the scenes with Domestically Blissful & why I haven’t posted as much recently, but that is a whole other tangent that I will save for a later day.
Ok, back to these Raspberry Almond Scones!
These Raspberry Almond Scones are filled with thin slices of almonds, fresh raspberries, mini pockets of butter, & perfectly sweetened with a drizzle of icing.
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- ¼ Cup Sugar
- 1 Stick of Cold Butter (1/2 cup)
- ½ Cup Half & Half
- ½ cup French Vanilla Creamer + 1-2 tablespoons extra for topping
- 1 & 1/2 Cups Raspberries
- 1/3 Cup Sliced Almonds (Plus extra for topping)
- Powdered Sugar
- French Vanilla Creamer
- First, preheat your oven to 400° degrees (unless you are going to freeze the dough – see below).
- In a bowl sift all of the dry ingredients 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
- Use your hands to crumble one stick of butter into the dry ingredients. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed evenly throughout the dry ingredients.
- Next, fold in the 1 & 1/2 Cups Raspberries & 1/3 Cup Sliced Almonds.
- Make a well in the center of the dry ingredients & pour in your ½ cup of half & half & your ½ cup of French vanilla creamer & gently combine the ingredients. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
- You can skip to the next step if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be pockets of butter in your scones!
- Split the Raspberry Almond Scone dough in half & place both halves on a well floured surface & using your hands to shape the dough into round disks making sure it is about 1 & 1/2 inches thick. Putting a little extra flour on top of the dough when shaping will help prevent stickiness. Usually I divide the dough into two disks making 12 normal sized scones. But to make them mini like these you will want to divide the dough into four disks – each disk being cut into 6 mini scones – making a total of 24 mini scones.
- Cut the dough into the perfect scone shape by using a pizza cutter. Place the scones on a baking sheet lined with parchment paper & brush each scone generously with French vanilla creamer. Place the scones in your preheated oven and bake them for 20 minutes. The Raspberry Almond Scones are done when they are lightly golden.
- While the scones are cooling, this is the perfect time to make the icing. Simply mix lots of powdered sugar & a little bit of French Vanilla Creamer until you reach your desired texture.
- Once the Raspberry Almond Scones have cooled drizzle on the icing & enjoy!
- Keep in a loosely sealed container for up to a week. (If kept in a sealed container the scones often become too moist.)
I’d love to see your Raspberry Almond Scones! Instagram your Domestically Blissful inspired recipes & DIY projects with the hashtag #DomesticallyBlissful & you might find your picture featured on DB’s Instagram!
With love, G
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