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
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Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat.
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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.
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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.
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Gently fold in the sliced almonds and raspberries (the raspberries may get a little smashed, but that’s okay).
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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.
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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.
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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
