Megan, the expert barista at our Market Place Cafe shares a recipe for delectable Lemon Raspberry Almond Scones. Served warm, it’s the perfect treat for a cold wintery day.
Lemon Raspberry Almond Scones
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 oz. butter
1 cup heavy cream
1/2 teaspoon vanilla
Wisk together the flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or rub in with your fingers.
In a separate bowl, combine the egg, heavy cream, and vanilla. Stir wet ingredients into the flour mixture until dough is formed. Fold in the slivered almonds.
Spoon dough 2 inches apart on parchment-lined baking sheets. Using your thumb, push down in the center of each scone to make an indentation. Spoon about 1/2 teaspoon lemon curd and 1/2 teaspoon raspberry curd into the center of each scone.
Bake until golden brown, 18 to 20 minutes at 375 degrees. Let cool on sheets. Serve warm or at room temperature.
Have fun experimenting! You can vary this scone recipe by substituting blueberry, apple cinnamon, white chocolate raspberry, blackberry or the flavor of your choice.