Raspberry Almond Scones
Imagine starting your day with the delightful aroma of freshly baked scones wafting through your kitchen. These Raspberry Almond Scones are not just treats; they are little bites of joy that perfectly combine the tartness of fresh raspberries with the nutty flavor of almonds. Perfect for brunch, afternoon tea, or simply a delightful snack, these scones are incredibly easy to make and are sure to impress anyone who takes a bite.
The soft and crumbly texture, complemented by a sweet drizzle of almond glaze, makes these scones an irresistible choice. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So, let’s dive into the world of baking and create some heavenly Raspberry Almond Scones!
Why Raspberry Almond Scones is Worth Your Time
These scones are not just about taste; they are also about texture and presentation. The buttery, flaky layers melt in your mouth, while the burst of juicy raspberries adds a refreshing zing. The almond extract and sliced almonds provide a delightful crunch and depth of flavor that elevates the entire experience. Plus, they are versatile enough to be enjoyed warm from the oven or at room temperature, making them perfect for any occasion.
What’s in the Bowl
To create these delectable scones, gather the following ingredients:
- 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
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
Must-Have Equipment
Before you start baking, make sure you have the following equipment on hand:
- Mixing Bowls: For combining dry and wet ingredients.
- Pastry Cutter or Fork: For cutting in the butter to create a flaky texture.
- Baking Sheet: To bake your scones evenly.
- Parchment Paper: To prevent sticking and for easy cleanup.
- Cooling Rack: To let the scones cool down after baking.
Raspberry Almond Scones — Do This Next
It’s time to roll up your sleeves and get to baking these delightful scones! Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
Step 4: Add the Wet Ingredients
In a separate bowl, combine 1 cup of heavy cream, almond extract, and sliced almonds. Pour this mixture into the flour mixture and stir gently until just combined. Avoid over-mixing!
Step 5: Fold in the Raspberries
Gently fold in the raspberries, taking care not to break them apart.
Step 6: Shape the Scones
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
Step 7: Brush with Cream
Brush the tops of the scones with the remaining tablespoon of heavy cream for that beautiful golden finish.
Step 8: Bake!
Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top.
Step 9: Prepare the Glaze
While the scones are baking, prepare the almond glaze. In a small bowl, mix the powdered sugar, 4-5 tablespoons of heavy cream or milk, and 1/2 teaspoon of almond extract until smooth.
Step 10: Drizzle and Garnish
Once the scones are baked, remove them from the oven and let them cool slightly on a cooling rack. Drizzle the almond glaze over the warm scones and sprinkle with additional sliced almonds for garnish.
Fresh Seasonal Changes
One of the best things about baking is that you can easily adapt recipes to fit the seasons. Here are some ideas for seasonal variations of these Raspberry Almond Scones:
- Spring: Substitute raspberries with strawberries for a delightful berry twist.
- Summer: Use peaches or blueberries for a refreshing summer flavor.
- Fall: Incorporate pumpkin puree and spices for a seasonal touch.
- Winter: Add dried cranberries and orange zest for a festive flavor.
Avoid These Mistakes
To ensure your Raspberry Almond Scones turn out perfectly, here are some common mistakes to avoid:
- Over-Mixing: Be gentle when mixing the dough. Overworking it can lead to dense scones.
- Not Using Cold Butter: Cold butter is key for flaky scones. Make sure it’s chilled before cutting it into the flour.
- Skipping the Cream Brush: Brushing the tops with cream gives the scones a beautiful golden color.
- Using Too Much Flour: Measure your flour correctly. Too much flour can make the scones dry.
Keep It Fresh: Storage Guide
To keep your Raspberry Almond Scones fresh and delicious, consider the following storage tips:
- Room Temperature: Store scones in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, place them in the fridge for up to a week. Just reheat them in the oven for a few minutes before serving.
- Freezing: You can freeze unbaked scones. Just shape them and freeze on a baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Raspberry Almond Scones FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in this recipe. Just make sure to gently fold them in, as they can be more fragile than fresh raspberries.
Can I substitute the heavy cream with milk?
While heavy cream gives the scones a rich texture, you can use whole milk in a pinch. Just know that the scones may be slightly less rich and tender.
How do I know when my scones are done baking?
Your scones are done when they are lightly golden on top and a toothpick inserted in the center comes out clean. Keep an eye on them as they can bake quickly!
What can I serve with Raspberry Almond Scones?
These scones pair wonderfully with butter, clotted cream, or a dollop of jam. A cup of tea or coffee is the perfect accompaniment!
The Last Word
Baking Raspberry Almond Scones is not just a task; it’s an experience filled with delightful aromas and the joy of creating something beautiful and delicious. Whether you enjoy them with a cup of tea, serve them at a brunch, or savor them as a midday snack, these scones will not disappoint. Their flaky texture, combined with the sweetness of raspberries and the crunch of almonds, makes for a perfect treat at any time of day.
So, gather your ingredients, follow the steps, and indulge in the bliss of homemade scones. Happy baking!
Raspberry Almond Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine 1 cup of heavy cream, almond extract, and sliced almonds. Pour this mixture into the flour mixture and stir gently until just combined. Avoid over-mixing!
- Gently fold in the raspberries, taking care not to break them apart.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Brush the tops of the scones with the remaining tablespoon of heavy cream for that beautiful golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top.
- While the scones are baking, prepare the almond glaze. In a small bowl, mix the powdered sugar, 4-5 tablespoons of heavy cream or milk, and 1/2 teaspoon of almond extract until smooth.
- Once the scones are baked, remove them from the oven and let them cool slightly on a cooling rack. Drizzle the almond glaze over the warm scones and sprinkle with additional sliced almonds for garnish.
Notes
- For best results, use cold butter to maintain a flaky texture.
- Store scones in an airtight container at room temperature for up to 2 days.
- Feel free to use frozen raspberries in place of fresh, just be gentle when mixing.
