Raspberry Almond Scones
These Raspberry Almond Scones are flaky, buttery, and bursting with tart raspberries and sweet almond flavor—a perfect treat for breakfast or a cozy snack!
Equipment
- Mixing Bowls
- Whisk
- Pastry Cutter or Fork
- Baking Sheet
- Parchment Paper
- Cooling rack
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into 1/4-inch cubes
- 1 cup heavy cream plus 1 tablespoon, divided
- 1/4 teaspoon almond extract
- 1/3 cup sliced almonds
- 1 cup raspberries
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk for glaze
- 1/2 teaspoon almond extract for glaze
- 1/4 cup sliced almonds for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your scones will bake evenly and become golden brown.
- Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- 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 with small pea-sized pieces of butter.
- In a separate bowl, mix together 1 cup of heavy cream with the almond extract for moisture and flavor.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. A few lumps are okay; avoid overmixing.
- Gently fold in the raspberries and sliced almonds, being careful not to break the raspberries too much.
- Turn the dough out onto a floured surface. Pat it into a 1-inch thick circle. Slice into 8 wedges using a sharp knife or pizza cutter.
- Carefully transfer the scones to the prepared baking sheet, spacing them apart.
- Mix the remaining tablespoon of heavy cream and brush it over the tops of the scones for a golden color.
- Bake the scones for 18-20 minutes, until lightly golden on top.
- While baking, prepare the almond glaze by whisking powdered sugar, 4-5 tablespoons of heavy cream or milk, and 1/2 teaspoon almond extract until smooth and pourable.
- Once baked, cool the scones on a wire rack for a few minutes. Drizzle the almond glaze over the warm scones and sprinkle with sliced almonds for garnish.
Notes
- For a healthier version, substitute whole wheat flour for all-purpose flour.
- Frozen raspberries can be used; thaw and drain excess moisture before adding.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- You can substitute almond extract with vanilla extract for a different flavor.
- Serve warm with tea, coffee, fruit jam, or Greek yogurt for a delightful experience.