A favorite of our overnight guests, both for breakfast and as an afternoon snack.
2 C. Flour
1/4 C. Sugar
1/2 tsp. Salt
1 T. Baking Powder
1 tsp. Lemon Zest
1/2 C. Unsalted Butter, cubed & cold
1 Egg
1/4 C. Heavy Cream + some for brushing
1/4 C. Sour Cream
1 tsp. Almond Extract
1/2 C. Raspberries
1/4 tsp. Vanilla Extract
GLAZE:
1-1 1/2 Cup Powdered Sugar
2-3 T. Heavy Whipping Cream
1/2 tsp. Almond Extract
Slivered Almonds for Garnish.
Preheat oven to 400 degrees; line baking sheet with parchment paper. In bowl, mix together flour, sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with pastry cutter until mixture resembles coarse crumbs.
Whisk together heavy cream, sour cream, egg, almond extract and vanilla. Slowly add to dry ingredients; mix until just combined. Stir in raspberries till just combined.
Turn dough onto floured surface; pat into 1/2″ thick circle; cut into 8 triangles. Brush tops with little bit of heavy cream; bake for 15-16 minutes – till golden brown. Mix glaze while scones are cooling; adjust liquid to desired thickness. Drizzle over scones and sprinkle with almonds. Enjoy!
The Sparrow House 