Almond-Raspberry Cookie Scones
2 Cup All Purpose Flour
1/3 + 1 1/2 Tbsp Cup Sugar
4 Tsp Baking Powder
1/2 Tsp Salt
1 Stick (1/2 Cup) Cold Unsalted Butter, chilled in the freezer for 1 hour
3.5 Oz Almond Paste, chilled in the freezer for 1 hour
1 Cup Fresh Raspberries, making sure they are very dry
1 Cup Heavy Cream, plus more for brushing scones
1/2 Tbsp. Turbinado Sugar
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder and salt with a whisk to break up any lumps.
Using a cheese grater, grate the almond paste and butter, add to the dry ingredients and whisk together to incorporate. (I prefer the whisk to keep the butter as cold as possible.)
Add the heavy cream and mix just until the dough starts to come together. At this point add the raspberries and combine. It is ok if the raspberries break apart. (Don’t overwork the mixture, you want to see the butter in the flour)
Turn the dough onto a floured surface, roll into a 1 inch disk, cut into desired shape, and refrigerate scones for 30 minutes. (If the dough is too wet add a bit more flour.)
Once the scones have been refrigerated for 30 minutes place them on a parchment paper line baking sheet, leaving space between the scones, they will spread while baking. Brush the top with heavy cream, and sprinkle turbinado sugar.
Bake for 18-22 minutes until golden brown. Enjoy!