Triple almond raspberry scones

 

This recipe had a triple dose of almond flavors, so it definitely had my name on it. 

Speedy raspberry almond scones

Adapted from Rachael Ray Everyday, May 2016

Ingredients

1 cup flour

1 cup almond flour

¼ cup sugar

1½ teaspoons baking powder

½ teaspoon salt

6 ounces fresh raspberries

1 1/3 cup heavy cream

2 teaspoons almond extract

3 tablespoons sliced almonds

Method

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

Mix flours, sugar, baking powder and salt in a large bowl. Add raspberries and toss to coat.

Mix cream and almond extract together. Add to flour mixture (it will be on the sticky side). Drop batter on to parchment sheet in 8 mounds. (I used a heaping ¼ cup spoon for starters.) Place them as far apart on the baking sheet as you have room for, because they will spread a lot. Sprinkle with almonds.

Bake for 22-25 minutes until golden. 

Rating: These taste fine, although not as almondy as you might expect given the ingredient list. Like most "drop" scones, they lack the nice crumb texture and uniform looks you get in traditional butter-cut-in rolled-out scones. They remind me of a recipe I have for blueberry drop biscuits in terms of consistency. But they are indeed super speedy to make, and something you're likely to have all the ingredients on hand for when it finally becomes raspberry season. 

The magazine notes that these could make a good shortcut to a raspberry shortcake by splitting them and topping them with more berries and whipped cream. That might be their best use, but they did make a fast Sunday breakfast that was reasonably tasty. Just don't expect them to be scones, or very almondy.