Raspberry Almond Scones

 

2 cups unbleached all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

2 teaspoons baking powder

¼ cup sugar

Dash ground nutmeg

3 tablespoons cold unsalted butter, cut into small pieces

1 cup low fat sour cream (or 8 oz nonfat plain yogurt)

~ 1 teaspoon almond extract

~ ¼ cup raspberry fruit spread

~2 tablespoons chopped almonds

In a food processor combine dry ingredients.  Pulse/cut in the butter until the mixture resembles coarse meal.  Transfer to large bowl and add the sour cream and almond extract.  Stir until just moistened.  (The dough will be sticky.)  Turn onto a floured surface.  Knead 4 or 5 times and press (or roll) out to ~ ½-inch thickness.  Cut out with heart-shaped cookie cutter.  Make a slit in each heart.  Place ~ 1 teaspoon of raspberry spread in each slit.  Sprinkle with almonds.  Bake in a 400 deg. F oven for 10-12 minutes.  Serve warm with butter.  (Of course, you can make these scones in any shape you’d like.)

MAKES ~ 12 SCONES.