Raspberry Almond Scones with White Chocolate Glaze
I’m a mother. If you were to ask me my demands for this weekend, the celebration of mothers and women everywhere, I would tell you this: Cook me things. Then feed them to me. Then clean them up. That’s really it. I don’t want to see the freakin kitchen. I don’t want to open a dishwasher, and I don’t want to touch a dish unless there is something delicious on it that I can eat and then send away. That’s it.
Now, if your mom is anything like me (and she IS. She and the kitchen are BROKEN UP this weekend.) then I have you covered. These scones are the most delicious, sweet, dense, fruity little triangles of heaven you can imagine. And, they were really simple to make with a BIG pay off of tastiness. I could NOT stop eating them and each bite made me happier then the one before. This is the mother’s day breakfast/brunch treat that is gonna make mom feel like a real special lady. Make them and you are covered.
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup raspberries
For the White Chocolate Glaze:
1 cup white chocolate chips
1 tbsp vegetable oil
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish
1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with cooking spray.
2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok.
3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
5. While the scones are cooling, make the white chocolate glaze. In a small bowl, put white chocolate chips, vegetable oil, and almond extract. Cook in microwave at 30 second intervals stirring after each, until fully melted. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.
Happy Mother’s Day to all you mama’s out there! You are so special and so loved! Now go get your scone on! (Well, not you. Like I said, no kitchen for mom this weekend. Get husband on scone duty, STAT. Tell him he can call me if he needs help. I’ll be on call from my bed all weekend.)