Are you looking for a perfect blend of sweetness, lightness, and a nutty crunch? Look no further! Raspberry Almond Scones are the ideal treat to enjoy with your afternoon tea or coffee. This delicious and simple recipe offers a delightful combination of fresh raspberries and almonds, wrapped in a buttery scone. It’s not just easy to make, but it’s also packed with flavor and texture that everyone will love.
In this article, we’ll dive deep into this fantastic recipe, providing all the details on its origin, ingredients, preparation methods, and even some helpful variations. Whether you’re a seasoned baker or a beginner, this Raspberry Almond Scone recipe is simple and enjoyable to make. So, let’s get started!
What is Raspberry Almond Scones?
Raspberry Almond Scones are a twist on the classic British scone. Traditionally, scones are a staple of British tea time, known for their crumbly, buttery texture. What sets the Raspberry Almond Scones apart is the addition of juicy raspberries and crunchy almonds, which elevate the flavor and texture. The almonds give a slight nuttiness, while the raspberries add a burst of tartness, making each bite a delightful experience. These scones are perfect for breakfast, brunch, or an afternoon snack.
Origin of Raspberry Almond Scones
Scones have been around since the early 16th century in Scotland, initially made with oats rather than flour. Over time, they evolved, and by the 19th century, scones had become an essential part of British tea culture. The addition of fruit and nuts, like raspberries and almonds, is a modern twist, making these scones more versatile and appealing to a broader range of tastes.
While Raspberry Almond Scones are not a traditional flavor of scones in the UK, their popularity has grown worldwide. They’re often found in cafes and bakeries, and they make a fantastic homemade treat for anyone looking for a sweet, fruity, and nutty experience in a scone.
Ingredients for Raspberry Almond Scones
For the best results, you’ll need to gather a few essential ingredients. Don’t worry, they’re easy to find, and you likely have most of them in your kitchen already.
Here’s what you need:
- 2 cups all-purpose flour – This is the base for the scones. You’ll need the classic all-purpose flour to get that light and crumbly texture.
- 1/4 cup granulated sugar – This adds a subtle sweetness to the dough, balancing out the tartness of the raspberries.
- 1 tablespoon baking powder – Essential for giving the scones their rise and light texture.
- 1/2 teaspoon salt – Just a pinch of salt enhances the overall flavor.
- 1/2 teaspoon almond extract – The almond extract infuses the dough with a lovely nutty fragrance and taste.
- 1/2 cup unsalted butter, cold and cubed – Cold butter is key to getting that flakey texture.
- 1/2 cup heavy cream (plus more for brushing) – The heavy cream provides moisture and richness to the dough.
- 1 large egg – The egg binds everything together and helps the scones rise.
- 1/2 cup fresh raspberries (or frozen, thawed) – The star of this recipe! Raspberries add juicy, tangy flavor that pairs perfectly with the almond.
- 1/4 cup sliced almonds (plus extra for sprinkling on top) – The sliced almonds add a crunchy texture and enhance the almond flavor.
- 1 tablespoon turbinado sugar (optional, for topping) – This adds a crunchy, sweet topping to the scones for extra texture and flavor.
Step-by-Step Directions for Raspberry Almond Scones
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mixing these ingredients well ensures an even distribution of the dry ingredients.
3. Cut in the Butter
Next, add 1/2 cup of cold, cubed unsalted butter into the flour mixture. Use a pastry cutter, fork, or your fingertips to incorporate the butter until the mixture resembles coarse crumbs. There should still be pea-sized pieces of butter visible. These bits of butter are key to achieving the perfect flaky texture in your scones.
4. Add Wet Ingredients
In a separate small bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1/2 teaspoon almond extract. Pour the wet mixture into the dry ingredients. Gently stir with a spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.
5. Fold in the Raspberries and Almonds
Now, gently fold in 1/2 cup fresh raspberries and 1/4 cup sliced almonds. If you’re using frozen raspberries, make sure they are mostly thawed and drained to prevent excess moisture from ruining the dough. Gently fold to avoid crushing the raspberries.
6. Form the Scones
Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges, or use a round biscuit cutter to form circles. Transfer the scones to the prepared baking sheet, leaving some space between each one.
7. Brush and Top
Brush the tops of the scones with a little extra heavy cream for a golden finish. Then, sprinkle with turbinado sugar and extra sliced almonds to give them a nice crunch.
8. Bake the Scones
Place the baking sheet in the oven and bake for 18-22 minutes. The scones should be golden brown on top, and a toothpick inserted into the center should come out clean.
9. Cool and Serve
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature, paired with your favorite jam or cream for an added indulgence.
Tips & Variations for Raspberry Almond Scones
- Frozen Raspberries: If you’re using frozen raspberries, make sure they are mostly thawed and drained. This will help prevent the dough from becoming too wet and difficult to work with.
- Stronger Almond Flavor: For a more intense almond flavor, consider adding 1/4 cup almond meal to the dough. This will give a deeper almond taste while maintaining the soft texture of the scone.
- Glaze Option: If you have a sweet tooth, drizzle a simple glaze made from powdered sugar, heavy cream, and a little almond extract over the scones once they’ve cooled.
- Vegan Option: Substitute vegan butter for regular butter and use a flax egg instead of the regular egg for a dairy-free version of these scones.
FAQs about Raspberry Almond Scones
Can I freeze these scones?
Yes, you can freeze scones! To freeze unbaked scones, place them on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag or container. When you’re ready to bake, simply bake them from frozen, adding a few extra minutes to the cooking time.
Can I use other berries in place of raspberries?
Absolutely! While raspberries are a classic choice, you can substitute them with other berries like blueberries, blackberries, or even strawberries. Each will bring its own unique flavor and texture.
How do I store leftover scones?
To store leftover scones, place them in an airtight container at room temperature. They should stay fresh for about 2-3 days. For longer storage, you can freeze them for up to 3 months.
Conclusion
Raspberry Almond Scones are the perfect combination of flaky, buttery goodness, with the tartness of fresh raspberries and the nutty crunch of almonds. They make a delightful breakfast, a treat for afternoon tea, or a special snack for guests. With simple ingredients and easy preparation steps, you can create this delightful treat in no time. Plus, the versatility of the recipe means you can tweak it to suit your preferences, whether you’re opting for a vegan version, adding extra sweetness with a glaze, or experimenting with different fruits.
So, grab your ingredients and get ready to indulge in a batch of these irresistible Raspberry Almond Scones! Happy baking!
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Raspberry Almond Scones: A Delightful Treat for Any Occasion
- Total Time: 35 minutes
- Diet: Vegetarian
Description
Raspberry Almond Scones are a twist on the classic British scone. Traditionally, scones are a staple of British tea time, known for their crumbly, buttery texture. What sets the Raspberry Almond Scones apart is the addition of juicy raspberries and crunchy almonds, which elevate the flavor and texture. The almonds give a slight nuttiness, while the raspberries add a burst of tartness, making each bite a delightful experience. These scones are perfect for breakfast, brunch, or an afternoon snack.
Ingredients
-
2 cups all-purpose flour – This is the base for the scones. You’ll need the classic all-purpose flour to get that light and crumbly texture.
-
1/4 cup granulated sugar – This adds a subtle sweetness to the dough, balancing out the tartness of the raspberries.
-
1 tablespoon baking powder – Essential for giving the scones their rise and light texture.
-
1/2 teaspoon salt – Just a pinch of salt enhances the overall flavor.
-
1/2 teaspoon almond extract – The almond extract infuses the dough with a lovely nutty fragrance and taste.
-
1/2 cup unsalted butter, cold and cubed – Cold butter is key to getting that flakey texture.
-
1/2 cup heavy cream (plus more for brushing) – The heavy cream provides moisture and richness to the dough.
-
1 large egg – The egg binds everything together and helps the scones rise.
-
1/2 cup fresh raspberries (or frozen, thawed) – The star of this recipe! Raspberries add juicy, tangy flavor that pairs perfectly with the almond.
-
1/4 cup sliced almonds (plus extra for sprinkling on top) – The sliced almonds add a crunchy texture and enhance the almond flavor.
-
1 tablespoon turbinado sugar (optional, for topping) – This adds a crunchy, sweet topping to the scones for extra texture and flavor.
Instructions
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mixing these ingredients well ensures an even distribution of the dry ingredients.
Next, add 1/2 cup of cold, cubed unsalted butter into the flour mixture. Use a pastry cutter, fork, or your fingertips to incorporate the butter until the mixture resembles coarse crumbs. There should still be pea-sized pieces of butter visible. These bits of butter are key to achieving the perfect flaky texture in your scones.
In a separate small bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1/2 teaspoon almond extract. Pour the wet mixture into the dry ingredients. Gently stir with a spoon until just combined. Be careful not to overmix; the dough should be slightly sticky.
Now, gently fold in 1/2 cup fresh raspberries and 1/4 cup sliced almonds. If you’re using frozen raspberries, make sure they are mostly thawed and drained to prevent excess moisture from ruining the dough. Gently fold to avoid crushing the raspberries.
Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges, or use a round biscuit cutter to form circles. Transfer the scones to the prepared baking sheet, leaving some space between each one.
Brush the tops of the scones with a little extra heavy cream for a golden finish. Then, sprinkle with turbinado sugar and extra sliced almonds to give them a nice crunch.
Place the baking sheet in the oven and bake for 18-22 minutes. The scones should be golden brown on top, and a toothpick inserted into the center should come out clean.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature, paired with your favorite jam or cream for an added indulgence.
Notes
These Raspberry Almond Scones are best enjoyed fresh out of the oven with a cup of tea or coffee. Whether you’re treating guests or just yourself, they’re sure to bring a smile. Happy baking
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry Almond Scones