Speedy Raspberry- Almond Scones - Rachael Ray Every Day

Speedy Raspberry- Almond Scones

Publish date:
Speedy Raspberry-Almond Scones
  • 8Servings


  • 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


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.