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)
Icing Drizzle Ingredients
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.)