Smith Raspberry Scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with 2 cups of all-purpose flour and 1 cup of almond flour in a bowl.

Add 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt to the bowl and mix together.

Cut chilled butter into small pieces and chill it in the freezer for a few minutes before using.

Pulse the chilled butter in a food processor until it resembles small pieces, about the size of peas.

Transfer the butter mixture back into the bowl with the dry ingredients.

Add 1 cup of fresh raspberries to the dry mix and stir to coat them, ensuring they don't clump together.

Make a well in the center of the dry mixture and add 1/2 cup of heavy cream mixed with 1 teaspoon of almond extract.

Mix the ingredients by hand until they come together, being careful not to overmix.

Transfer the mixture onto a clean cutting board and shape it into an 8-inch disk.

Cut the disk into 8 wedges using a sharp blade.

Place the wedges onto a parchment-lined baking sheet.

Brush the tops of the scones with a little extra heavy cream and sprinkle raw sugar on top.

Chill the scones in the refrigerator for 20-30 minutes or in the freezer for a shorter time before baking.

Preheat the oven to 400°F and bake the scones for about 20 minutes, checking at 15 minutes and rotating if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens