{"id":2287,"date":"2017-02-24T09:52:52","date_gmt":"2017-02-24T16:52:52","guid":{"rendered":"https:\/\/livingfullonlife.instance.website\/?p=2287"},"modified":"2017-02-24T09:53:29","modified_gmt":"2017-02-24T16:53:29","slug":"raspberry-almond-scones","status":"publish","type":"post","link":"https:\/\/livingfullonlife.instance.website\/?p=2287","title":{"rendered":"Raspberry Almond Scones"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2017\/02\/scones.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2288 size-thumbnail alignleft\" src=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2017\/02\/scones-150x150.jpg\" width=\"150\" height=\"150\" srcset=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2017\/02\/scones-150x150.jpg 150w, https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2017\/02\/scones-320x320.jpg 320w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>I made these amazing scones last night for book club. I highly recommend using frozen berries instead of fresh or you will have a pink gooey mess. It might also help to roll the berries in a little flour before folding into the dough. Both the dough and the topping needed a lot more cream\/liquid. Photo and recipe are courtesy of lecremedelacrumb.com.<!--more--><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/livingfullonlife.instance.website\/wp-content\/uploads\/2017\/02\/scones-150x150.jpg\" \/>\n<div class=\"item ERName\">Raspberry Almond Scones<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">dessert, breakfast\/brunch<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">lecremedelacrumb.com<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT14M\">14 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT24M\">24 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 cups flour<\/li>\n<li class=\"ingredient\">3 tablespoons sugar<\/li>\n<li class=\"ingredient\">2 teaspoons baking powder<\/li>\n<li class=\"ingredient\">\u00bd teaspoon salt<\/li>\n<li class=\"ingredient\">6 tablespoons butter, softened<\/li>\n<li class=\"ingredient\">\u00bd cup + 2 tablespoons heavy cream<\/li>\n<li class=\"ingredient\">1 teaspoon almond extract<\/li>\n<li class=\"ingredient\">1 egg<\/li>\n<li class=\"ingredient\">\u00bd cup raspberries<\/li>\n<li class=\"ingredient\">1 tablespoon sugar (for topping)<\/li>\n<li class=\"ingredient\">1-2 tablespoons shaved\/slivered almonds<\/li>\n<li class=\"ingredient\">glaze<\/li>\n<li class=\"ingredient\">1 cup powdered sugar<\/li>\n<li class=\"ingredient\">\u00bc teaspoon almond extract<\/li>\n<li class=\"ingredient\">1\u00bd tablespoons milk or heavy cream<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 425 degrees. Add flour, 3 tablespoons sugar, baking powder, salt and butter in a bowl and mix until well blended. Add egg, 1 teaspoon almond extract, and heavy cream and mix until soft. Gently fold in raspberries (it&#8217;s okay if they turn the dough pink a little bit).<\/li>\n<li class=\"instruction\">Knead dough 1-2 minutes on a lightly floured surface. Place a sheet of parchment paper or aluminum foil on a baking sheet (or you may grease the pan with cooking spray). Transfer the dough to the baking sheet. Pat the dough into into a circle about \u00bd inch thick. Use a pizza cutter to cut dough into 8 wedges and gently spread the wedges out so they aren&#8217;t touching. Sprinkle wedges with 1 tablespoon sugar and slivered almonds.<\/li>\n<li class=\"instruction\">Bake for 10-12 minutes until scones turn a very light golden brown. While scones are baking, whisk together all ingredients for the glaze. Drizzle over the scones and serve warm. Enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3226<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I made these amazing scones last night for book club. I highly recommend using frozen berries instead of fresh or you will have a pink gooey mess. It might also help to roll the berries in a little flour before folding into the dough. Both the dough and the topping needed a lot more cream\/liquid&#8230;.<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/livingfullonlife.instance.website\/?p=2287\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[24,76],"tags":[],"class_list":["post-2287","post","type-post","status-publish","format-standard","category-breakfast-brunch","category-desserts","course-dessert-breakfastbrunch","entry"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/2287","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2287"}],"version-history":[{"count":4,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/2287\/revisions"}],"predecessor-version":[{"id":2293,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=\/wp\/v2\/posts\/2287\/revisions\/2293"}],"wp:attachment":[{"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/livingfullonlife.instance.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}