Anyone need some ideas for Valentine’s Day food? I am in love with these Lemon Raspberry Almond Scones. You really don’t need a special occasion to make these. In fact, I made them for lunch, and my kids were thrilled! I can’t decide if we will have these for breakfast or dessert on Valentine’s Day. I was so excited to give these a try, and figured it would take me a few times to get it just how I wanted it, but lucky for me my first batch was just right. Scones are a mix between a muffin and biscuit, which is my love language. I knew that I didn’t want them to be too dry, and I didn’t want to have to add a ton of butter to make them taste good. I added fruit, and it makes them have the right consistency. Not to mention the yogurt maple “glaze” on top is divine.
If you look up most scone recipes they use a lot of sugar in the scone and plenty of powdered sugar in the glaze. I only used three tablespoons honey for the scones and a little maple syrup in the glaze. I felt pretty proud of myself, especially because I felt like they tasted just as great as other sugary scones I have had in the past.
One of my all time favorite muffins is still these Lemon Raspberry Muffins, so I knew if I used the raspberry lemon combo again, it would be delicious. Plus I added almonds to bring it to another level! And anytime I use almonds, I use almond extract. I just love the taste and smell of almond extract.
These are pretty filling, so you could make them smaller if you needed to. Also, feel free to add as much yogurt glaze as your heart desires.
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- 2 cups whole wheat pastry flour, or white whole wheat flour (I prefer pastry flour. It can be found at Sprouts, Whole Foods, and some regular grocery stores)
- 1 tablespoon baking powder
- 1/2 salt
- 1 stick cold butter, cut into small pieces
- 1 lemon, zested
- 1/4 tsp almond extract
- 2 eggs
- 1/2 cup heavy cream, plus a little to spread on top before baking
- 3 tablespoons honey
- 1 cup raspberries, frozen work fine
- 1/3 cup sliced almonds
- 2 tablespoons plain yogurt or greek yogurt
- 3 teaspoons maple syrup
- Preheat oven to 400 degrees.
- In a large bowl add flour, baking powder and salt.
- Cut in butter with a pastry blender or a fork.
- Add in lemon zest, almond extract, eggs, heavy cream and honey.
- Fold in the raspberries and almonds.
- Turn the dough out onto a lightly floured surface, sprinkle the top with flour and roll it out with a rolling pin. (Don't panic, it's crumbly but it comes together I promise!)
- Try not to handle the dough too much.
- Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. I cut 8 scones, but you can make them smaller.Place scones on prepared baking sheet.
- Brush scones lightly with the additional heavy cream. Bake scones for about 15 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While scones are cooling, make glaze by mixing the yogurt and syrup in a bowl. Either use a fork to drizzle over scones or put in a sandwich bag and cut the bottom tip off.