Speedy Raspberry- Almond Scones - Rachael Ray Every Day

Speedy Raspberry- Almond Scones

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Speedy Raspberry-Almond Scones
  • 8Servings

Ingredients

  • 1 cup self-rising flour
  • 1 cup almond flour
  • 4 tablespoons sugar
  • 6 ounces fresh raspberries
  • 1 1/3 cups heavy cream
  • 2 teaspoons almond extract
  • 3 tablespoons sliced almonds

Preparation

In large bowl, whisk flours and sugar. Add raspberries; toss to coat. In small bowl, mix cream and extract; stir into flour mixture. Spoon 8 equal mounds onto parchment-lined baking sheet. Top with almonds. Bake at 400 degrees until golden, 25 minutes.