Why You’ll Love This Recipe
Raspberry Almond Scones are the perfect treat for breakfast, brunch, or anytime you crave something sweet and satisfying. These scones are tender and flaky, bursting with juicy raspberries and topped with a sweet almond glaze that enhances the flavors. The combination of almond extract and sliced almonds adds a delightful nutty flavor, while the glaze brings a touch of sweetness that ties everything together. Easy to make and incredibly delicious, these scones will quickly become a favorite!
Ingredients
For the scones:
- 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
For the almond glaze:
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using your hands, a pastry blender, or two knives until the mixture resembles coarse meal.
- Pour 1 cup of heavy cream and the almond extract over the dry ingredients and stir with a spatula until a dough begins to form. Be careful not to overmix.
- Gently fold in the sliced almonds and raspberries (the raspberries may get a little smashed, but that’s okay).
- Transfer the dough to a floured countertop and knead gently until it forms a ball. Pat the dough into a 3/4-inch thick circle. Cut the dough into 8 even triangles.
- Place the scones on the prepared baking sheet. Brush the tops lightly with the additional tablespoon of heavy cream. Bake for 15-18 minutes, or until the scones are lightly golden brown. Let cool on a wire rack.
- While the scones cool, prepare the glaze by whisking together powdered sugar, heavy cream or milk, and almond extract. Drizzle the glaze over the cooled scones and top with additional sliced almonds.
Servings and Timing
- Servings: 8 scones
- Preparation Time: 10 minutes
- Cooking Time: 15-18 minutes
- Total Time: 25-28 minutes
Variations
- Add-ins: Swap raspberries for blueberries or blackberries for a different berry flavor.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- More Almond Flavor: For a stronger almond taste, increase the almond extract in both the dough and glaze.
Storage/Reheating
- Storage: Store scones in an airtight container at room temperature for up to 2-3 days.
- Reheating: To enjoy them warm, gently reheat scones in the microwave for 10-15 seconds or in the oven for a few minutes.
FAQs
1. Can I use frozen raspberries for these scones?
Yes, you can use frozen raspberries, but don’t thaw them before mixing them into the dough to prevent excess moisture.
2. Can I make these scones ahead of time?
Yes, you can prepare the dough ahead of time, shape the scones, and refrigerate them until you’re ready to bake.
3. How do I make the scones fluffier?
For fluffier scones, make sure not to overwork the dough. Handle it gently and briefly.
4. Can I use a different fruit instead of raspberries?
Yes, other fruits like strawberries, blackberries, or even dried fruit like currants work well in this recipe.
5. How do I prevent the scones from being dry?
Be sure to use cold butter and don’t overmix the dough. The heavy cream also adds moisture, helping to keep the scones tender.
6. Can I make the almond glaze in advance?
Yes, you can prepare the glaze ahead of time. Store it in the fridge and stir before using.
7. Are these scones gluten-free?
For a gluten-free version, use a gluten-free flour blend and ensure your baking powder is also gluten-free.
8. Can I freeze these scones?
Yes, you can freeze the unbaked scones. Place them on a baking sheet to freeze, then transfer to a zip-top bag for storage. Bake directly from the freezer when you’re ready.
9. How long do the scones last?
The scones are best eaten within a couple of days, but they will last up to 3 days in an airtight container.
10. How do I make sure the scones stay flaky?
The key is using cold butter and handling the dough as little as possible to keep the butter intact, which creates a flaky texture.
Conclusion
Raspberry Almond Scones are a delightful and indulgent treat that pairs perfectly with a cup of tea or coffee. With a tender, buttery base, fresh raspberries, and a sweet almond glaze, these scones are sure to become a favorite for breakfast, brunch, or any time you need a delicious snack. Easy to make and full of flavor, this recipe is perfect for any occasion.
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Raspberry Almond Scones
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Raspberry Almond Scones are a delicious, flaky treat perfect for breakfast, brunch, or a sweet snack. Bursting with fresh raspberries and topped with a sweet almond glaze, these scones combine buttery tenderness with a nutty almond flavor. The addition of sliced almonds adds a delightful crunch, while the glaze brings a touch of sweetness that makes them irresistible. Quick and easy to make, these scones will quickly become a favorite for any occasion!
Ingredients
For the scones:
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
For the almond glaze:
1 cup powdered sugar
4–5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds (for garnish)
Instructions
-
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat.
-
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using your hands, a pastry blender, or two knives until the mixture resembles coarse meal.
-
Pour 1 cup of heavy cream and the almond extract over the dry ingredients and stir with a spatula until a dough begins to form. Be careful not to overmix.
-
Gently fold in the sliced almonds and raspberries (the raspberries may get a little smashed, but that’s okay).
-
Transfer the dough to a floured countertop and knead gently until it forms a ball. Pat the dough into a 3/4-inch thick circle. Cut the dough into 8 even triangles.
-
Place the scones on the prepared baking sheet. Brush the tops lightly with the additional tablespoon of heavy cream. Bake for 15-18 minutes, or until the scones are lightly golden brown. Let cool on a wire rack.
-
While the scones cool, prepare the glaze by whisking together powdered sugar, heavy cream or milk, and almond extract. Drizzle the glaze over the cooled scones and top with additional sliced almonds.
Notes
Swap raspberries for blueberries or blackberries for a different berry flavor.
To make it gluten-free, use a gluten-free all-purpose flour blend.
For a stronger almond taste, increase the almond extract in both the dough and glaze.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
