Raspberry Almond Scones

If you’re looking for a delightful treat that will have your kitchen smelling heavenly, look no further than these Raspberry Almond Scones. Bursting with tart raspberries and enhanced with a sweet almond flavor, these scones are perfect for breakfast, brunch, or a cozy afternoon snack. Flaky, buttery, and just sweet enough, they are sure to become a favorite in your home. Let’s dive into the deliciousness!

Why This Raspberry Almond Scones Stands Out

These Raspberry Almond Scones are not your average pastries. The combination of raspberries and almonds creates a flavor profile that’s both sophisticated and comforting. The scones are tender and flaky, with a lovely golden crust. Adding a drizzle of almond glaze on top elevates them even further, making them a perfect choice for special occasions or simply to enjoy with your morning coffee. Plus, they come together quickly, making them an easy go-to recipe for busy bakers.

Ingredient Breakdown

To make these wonderful Raspberry Almond Scones, you will need the following ingredients:

• 2 cups all-purpose flour: The base for our scones, providing structure and fluffiness.
• 1 tablespoon baking powder: This helps the scones rise and become light and airy.
• 3 tablespoons granulated sugar: Adds a touch of sweetness to balance the tartness of the raspberries.
• 1/2 teaspoon salt: Enhances the overall flavor of the scones.
• 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes: The key ingredient for that rich, flaky texture.
• 1 cup heavy cream, plus 1 tablespoon, divided: Provides moisture and richness to the dough.
• 1/4 teaspoon almond extract: Infuses a lovely almond flavor that pairs perfectly with raspberries.
• 1/3 cup sliced almonds: Adds crunch and enhances the almond flavor in the scones.
• 1 cup raspberries: The star ingredient that gives these scones their vibrant color and tartness.
• 1 cup powdered sugar: Used for the glaze for a sweet finishing touch.
• 4-5 tablespoons heavy cream or milk: To thin the glaze to your desired consistency.
• 1/2 teaspoon almond extract: For the glaze, to enhance the almond flavor.
• 1/4 cup sliced almonds, for garnish: To sprinkle on top for added texture and visual appeal.

Tools & Equipment Needed

To make your baking experience smooth and enjoyable, gather the following tools:

• Mixing bowls: For combining your dry and wet ingredients.
• Whisk: To mix dry ingredients together evenly.
• Pastry cutter or fork: To cut in the butter into the flour mixture.
• Baking sheet: For baking the scones.
• Parchment paper: To line your baking sheet for easy cleanup.
• Cooling rack: To cool the scones once they are baked.
• Measuring cups and spoons: For accuracy in your ingredient measurements.

Raspberry Almond Scones Made Stepwise

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that your scones will bake evenly and become golden brown.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This will prevent the scones from sticking and make cleanup a breeze.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.

Step 4: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout.

Step 5: Combine Wet Ingredients

In a separate bowl, mix together 1 cup of heavy cream with the almond extract. This will add moisture and flavor to the scones.

Step 6: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 7: Fold in the Raspberries and Almonds

Gently fold in the raspberries and sliced almonds, being cautious as you don’t want to break the raspberries too much.

Step 8: Shape the Dough

Turn the dough out onto a floured surface. Pat it into a circle about 1-inch thick. Using a sharp knife or pizza cutter, slice the dough into 8 wedges.

Step 9: Transfer to Baking Sheet

Carefully transfer the scones to the prepared baking sheet, leaving space between each scone.

Step 10: Brush with Cream

In a small bowl, mix the remaining tablespoon of heavy cream and brush it over the tops of the scones. This will help them achieve a beautiful, golden color.

Step 11: Bake

Bake the scones in the preheated oven for 18-20 minutes, or until they are lightly golden on top.

Step 12: Make the Glaze

While the scones are baking, prepare the almond glaze. In a bowl, whisk together the powdered sugar, 4-5 tablespoons of heavy cream or milk, and 1/2 teaspoon of almond extract until smooth and pourable.

Step 13: Cool and Drizzle

Once the scones are baked, let them cool on a wire rack for a few minutes. Drizzle the almond glaze over the warm scones and sprinkle with additional sliced almonds for garnish.

Budget & Availability Swaps

If you’re looking to adjust the recipe based on your budget or availability, consider the following swaps:

• All-purpose flour: Whole wheat flour can be used for a healthier alternative.
• Heavy cream: You can substitute with half-and-half or whole milk, though the scones may be less rich.
• Raspberries: Fresh or frozen berries can be used; just be sure to thaw and drain any excess moisture from frozen ones.
• Sliced almonds: Chopped walnuts or pecans can also provide a nice crunch.

Cook’s Commentary

These Raspberry Almond Scones are the perfect balance of sweet and tart, making them an excellent choice for any time of the day. The almond extract not only complements the raspberries but also gives a pleasant aroma while baking. I recommend serving them warm for the best texture and flavor. Don’t hesitate to experiment with different fruits or nuts based on your preference!

Keep It Fresh: Storage Guide

To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them. Once cooled, wrap each scone individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to enjoy, simply thaw at room temperature and reheat in the oven for a few minutes for that fresh-baked taste.

Raspberry Almond Scones Q&A

Can I use frozen raspberries for this recipe?

Yes! Frozen raspberries work just as well; just make sure to thaw and drain any excess moisture before folding them into the dough.

How do I know when the scones are done baking?

The scones are done when they are lightly golden on top and a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary based on your oven.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for about 15 minutes before shaping and baking.

What can I substitute for the almond extract?

If you’re not a fan of almond extract, you can substitute it with vanilla extract for a different flavor profile, though it will change the overall taste slightly.

The Last Word

These Raspberry Almond Scones are a delightful treat that brings together the best of sweet and nutty flavors. They are easy to make, perfect for sharing, and sure to impress your family and friends. Whether enjoyed with a cup of tea or as a part of a brunch spread, these scones are bound to be a hit in your kitchen. So gather your ingredients and get ready to indulge in a warm, flaky, and utterly delicious experience!