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
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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.
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1/4 cup granulated sugar – This adds a subtle sweetness to the dough, balancing out the tartness of the raspberries.
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1 tablespoon baking powder – Essential for giving the scones their rise and light texture.
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1/2 teaspoon salt – Just a pinch of salt enhances the overall flavor.
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1/2 teaspoon almond extract – The almond extract infuses the dough with a lovely nutty fragrance and taste.
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1/2 cup unsalted butter, cold and cubed – Cold butter is key to getting that flakey texture.
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1/2 cup heavy cream (plus more for brushing) – The heavy cream provides moisture and richness to the dough.
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1 large egg – The egg binds everything together and helps the scones rise.
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1/2 cup fresh raspberries (or frozen, thawed) – The star of this recipe! Raspberries add juicy, tangy flavor that pairs perfectly with the almond.
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1/4 cup sliced almonds (plus extra for sprinkling on top) – The sliced almonds add a crunchy texture and enhance the almond flavor.
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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