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Raspberry Almond Scones Recipe

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★★★★★

4.3 from 83 reviews

Delight in these tender Raspberry Almond Scones, featuring fresh raspberries and crunchy sliced almonds for a perfect balance of fruity sweetness and nutty texture. Lightly sweetened and enriched with almond extract, these classic scones are ideal for breakfast, brunch, or a cozy afternoon treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • ½ cup granulated sugar
  • 1 ½ tablespoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 2 sticks (½ pound) unsalted butter, grated (salted butter can be used as well)
  • 1 cup heavy cream
  • 1 egg
  • ½ teaspoon almond extract

Additional Ingredients

  • 8 ounces fresh raspberries
  • ½ cup sliced almonds, plus more for topping
  • A few tablespoons of cream for brushing scones before baking
  • A few tablespoons of demerara sugar for sprinkling scones before baking (regular granulated sugar can be used as a substitute)

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt to evenly combine all dry ingredients.
  2. Add Butter: Grate the cold unsalted butter and add it to the dry ingredients. Use a fork to mix the butter evenly through the flour mixture until it resembles coarse crumbs.
  3. Mix Wet Ingredients: In a separate bowl or measuring cup, whisk together the heavy cream, egg, and almond extract until fully combined.
  4. Combine Wet and Dry Mixtures: Slowly drizzle the wet mixture into the dry ingredients while gently stirring with a fork. The dough will be shaggy and somewhat dry.
  5. Add Raspberries and Almonds: Gently fold in the fresh raspberries and sliced almonds using your fingertips or a fork, taking care not to break the berries. If the dough remains too dry, add additional cream one tablespoon at a time until the dough holds together but may still have some dry flour.
  6. Form the Dough: Turn the dough onto a lightly floured surface and gently pull and press it together without kneading. Pat into a rough 1.5-inch thick square. Re-press any fallen berries back into the dough and add flour as needed to prevent stickiness.
  7. Shape the Scones: Divide the dough in half, stack one half on top of the other, gently press to 1.5-inch thickness, and cut into desired shapes (squares, triangles, or biscuits).
  8. Freeze the Scones: Place the cut scones onto a parchment-lined rimmed baking sheet and freeze for at least 30 minutes before baking. They can be frozen longer for convenience.
  9. Preheat Oven: While the scones freeze, preheat your oven to 400°F (200°C).
  10. Prepare for Baking: Brush the tops of the frozen scones with cream and sprinkle with demerara sugar and additional sliced almonds.
  11. Bake: Bake the scones for 15-18 minutes or until golden brown. If the scones start browning too quickly, tent loosely with foil to prevent over-browning.
  12. Serve: Remove from the oven and enjoy warm with butter, jam, clotted cream, or simply as they are.

Notes

  • Grating cold butter instead of cutting into small chunks helps distribute it more evenly for flaky scones.
  • Handle the dough gently to avoid breaking the raspberries and keep the scones tender.
  • Freezing the scones before baking helps maintain their shape and texture.
  • You can freeze the scones for longer periods and bake directly from frozen, adding a minute or two to the baking time.
  • Demerara sugar adds a nice crunchy topping but granulated sugar is a good substitute.

Keywords: raspberry scones, almond scones, breakfast scones, baked scones, berry scones, homemade scones, easy scones recipe

Find it online: https://foodiecara.com/raspberry-almond-scones-recipe/