Almond Raspberry Scones

Why You’ll Love Almond Raspberry Scones Recipe

• Quick and Easy: With minimal prep time and no need for rising dough, these scones come together swiftly, making them ideal for busy mornings or impromptu gatherings.

• Bursting with Flavor: The combination of almond extract and fresh raspberries infuses each bite with a delightful balance of sweetness and tartness.

• Tender Texture: Thanks to the use of cold butter and a gentle mixing technique, these scones are tender and moist, avoiding the dryness often associated with baked goods.

• Elegant Presentation: The addition of sliced almonds on top not only enhances the flavor but also adds a touch of elegance, making them suitable for special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• Pinch of salt

• 1 tablespoon baking powder

• ⅓ cup cold butter

• ¼ teaspoon almond extract

• ¾ cup milk

• ⅓ cup sliced almonds (plus a little for the top)

• 1 cup raspberries (set in freezer for 15 minutes before)

Glaze:

• ½ cup icing sugar

• 1 tablespoon milk

• ¼ teaspoon almond extract

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.

3. Cut the cold butter into small cubes and incorporate it into the dry mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.

4. Add the milk and almond extract, stirring until the dough just begins to come together. It will be slightly sticky.

5. Gently fold in the sliced almonds, followed by the frozen raspberries, being careful not to overmix.

6. Transfer the dough onto the prepared baking sheet and shape it into a rough circle. Sprinkle additional sliced almonds on top.

7. Bake for 15-18 minutes, or until the scones are golden brown.

8. While the scones cool, prepare the glaze by mixing the icing sugar, milk, and almond extract until smooth.

9. Once the scones have cooled slightly, drizzle the glaze over them and serve.

Servings and Timing

• Servings: 8 scones

• Preparation Time: 10 minutes

• Baking Time: 15–18 minutes

• Total Time: Approximately 30 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure the baking powder is gluten-free.

• Dairy-Free: Use a plant-based butter and milk alternative to accommodate dairy sensitivities.

• Add-ins: Incorporate white chocolate chips or chopped dark chocolate for an extra touch of sweetness.

Storage/Reheating

• Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.

• Freezing: Freeze unglazed scones in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F (175°C) oven for 10-12 minutes.

• Reheating: To reheat, place scones in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

FAQs

How can I prevent the raspberries from bleeding into the dough?

Freezing the raspberries for 15 minutes before adding them to the dough helps maintain their shape and prevents excessive bleeding.

Can I use frozen raspberries instead of fresh?

Yes, but do not thaw them before adding to the dough to prevent excess moisture.

Why is my scone dough so sticky?

Scone dough is naturally sticky due to the high moisture content, which contributes to a tender texture.

Can I make these scones ahead of time?

Yes, you can prepare the dough, shape it into a circle, and refrigerate it until ready to bake.

How do I achieve a golden brown top on my scones?

Brushing the tops of the scones with a little milk before baking promotes browning and adds a slight sheen.

Can I use a different nut instead of almonds?

Pecans or walnuts can be used as alternatives, though they will alter the flavor profile slightly.

How do I know when the scones are done baking?

The scones should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean.

Can I skip the glaze?

Yes, the scones are delicious on their own, but the glaze adds an extra layer of sweetness and visual appeal.

How can I make these scones more indulgent?

Add a handful of white or dark chocolate chips to the dough for a richer flavor.

Can I use a food processor to mix the dough?

Yes, a food processor can be used to cut in the butter, but be careful not to overmix the dough.

Conclusion

These Almond Raspberry Scones are a delightful combination of flavors and textures, offering a tender crumb with bursts of juicy raspberries and a hint of almond. Their simplicity and elegance make them perfect for any occasion, from a casual breakfast to a special brunch gathering. With easy-to-follow instructions and the option to customize, they are sure to become a favorite in your baking repertoire.

Almond Raspberry Scones

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Delight in these moist, buttery almond raspberry scones, perfect for breakfast or brunch. Infused with almond extract and topped with a sweet almond glaze, they offer a delightful combination of flavors and textures.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Delight in these moist, buttery almond raspberry scones, perfect for breakfast or brunch. Infused with almond extract and topped with a sweet almond glaze, they offer a delightful combination of flavors and textures.

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Instructions

• Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, salt, and baking powder.
• Cut cold butter into cubes and incorporate into the flour mixture using a fork or pastry cutter until the mixture resembles coarse crumbs.
• Add milk and almond extract, stirring until just combined. The dough will be slightly sticky.
• Gently fold in sliced almonds.
• Carefully fold in the raspberries, being cautious not to overmix to maintain the scone’s texture.
• Transfer the dough onto the prepared baking sheet and shape into a rough circle. Sprinkle additional sliced almonds on top.
• Bake for 15-18 minutes, or until golden brown.
• While cooling, prepare the glaze by mixing icing sugar, milk, and almond extract until smooth.
• Once scones have cooled slightly, drizzle the glaze over them.

Notes

• Freezing the raspberries before adding them helps prevent bleeding into the dough, ensuring a vibrant scone.
• For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
• For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.