Just in time for spring – use fresh raspberries to create these tender and sweet raspberry almond buttermilk scones. Pretty in pink with their raspberry glaze!
This recipe does require frozen butter and chilling the ingredients at several stages, so read the recipe all the way through before you start. You can pat the dough into a disk and separate into individual scones with a knife or bench scraper or use a scone pan.
Bake until golden brown around the edges, about 22 minutes. Allow to cool as you make the icing.
Fresh raspberries are smashed and mixed with powdered sugar and milk to make this tasty icing – but you could use vanilla icing also.
Just what you need for your spring breakfast or Easter brunch – Enjoy!!!
For the recipe and complete instructions, click on the link below:
https://sallysbakingaddiction.com/raspberry-almond-buttermilk-scones/
