Hiding tiny bursts of berry delight and dripping in sweet, almondy goodness. These Berry Scones with Sweet Almond Icing are possibly as good as it gets for Sunday brunch…
This scone recipe came from our amazing neighbor and friend Paula. She is obviously a mastermind in the kitchen, and we are so lucky to taste and share her food creations! We made these for Easter Sunday and they were a hit with the family. That platter of scones disappeared ashamedly fast—but that’s perfectly OK when it comes to Easter (or any holiday for that matter)…right?
You may be wondering how recipes like this fit on a “healthy-eating” blog like Kiwi and Carrot. And yes, we support healthy, fresh foods most of the time. But, we also support not-so-healthy but still FRESH foods in moderation. Moderation is the key to success people. And everyone deserves a little treat here and there, especially when you’re celebrating LIFE with your friends and loved ones.
So today, stop counting calories, get out that cup-a-shuga and bake some deliciously unhealthy scones. I promise you they will be healthier than store-bought, which are pumped with preservatives and artificial colors and flavors. Any preservatives here? I think not! Unless you consider sweet berries full of healthy antioxidants as a preservative…ya right.
Ok, enough talk. Go make scones!
- 5 cups white flour
- 1 cup sugar
- 2 ½ Tbsp. baking powder
- 1 tsp. salt
- ½ cup butter
- ¾ cup shortening
- 2 eggs
- 2 cups milk
- 1 cup fresh or frozen blueberries
- 1 cup fresh raspberries
- 2 cups powdered sugar
- ½ tsp. almond extract
- 1/3 cup milk
- Preheat oven to 350 degrees.
- Blend dry ingredients, shortening and butter together until the mixture resembles bread crumbs.
- Add eggs and most of the milk. With a rubber spatula, scrape down the sides and bottom of the bowl, while adding the rest of the milk. Do not over mix!
- Gently fold in the fruit.
- Cover a baking sheet with parchment paper.
- Using an ice cream scoop or large spoon, scoop the dough onto the baking sheet.
- Bake for 20 to 30 minutes, until lightly browned.
- Let scones cool and drizzle with icing.
- Combine ingredients and stir until smooth.
Mix things up by replacing the raspberries and/or blueberries with your favorite berry or dried fruit!