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Homemade Raspberry Almond Scones recipe photo

Raspberry Almond Scones

Start your day with these delightful Raspberry Almond Scones! A perfect blend of tart raspberries and nutty almonds, they are a must-try!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Brunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Scones:
  • 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
For the Glaze:
  • 1 cup powdered sugar
  • 4-5 tablespoons heavy cream or milk
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds for garnish

Equipment

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

Baking Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
  3. 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.
  4. 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!
  5. Gently fold in the raspberries, taking care not to break them apart.
  6. 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.
  7. Brush the tops of the scones with the remaining tablespoon of heavy cream for that beautiful golden finish.
  8. Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top.
  9. 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.
  10. 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.