Raspberry Almond Scones are the perfect delight for any breakfast or afternoon tea. With their crisp, golden edges and soft, buttery centers filled with juicy raspberries, these scones are sure to impress. The sweet almond flavor adds a unique twist, making every bite a heavenly experience. Whether you’re enjoying them on a cozy morning or serving them at a gathering, these scones will quickly become a favorite!
What You’ll Need for Raspberry Almond Scones
To get started, gather these simple ingredients:
- 2 cups all-purpose flour (240g)
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cubed and cold (115g)
- 1 whole egg
- 1/4 cup heavy whipping cream (60ml), plus more for brushing
- 1/4 cup sour cream (60g)
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup raspberries, fresh and patted dry or frozen (75g)
- 1 – 1 1/2 cups powdered sugar (120-180g)
- 2-3 tablespoons heavy whipping cream (30-45ml) for icing
- 1/2 teaspoon almond extract for icing
- Slivered or chopped almonds (optional, for garnish)
Step-by-Step Raspberry Almond Scones Recipe
Follow these easy steps to create delightful Raspberry Almond Scones:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, baking powder, lemon zest, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks coarse and crumbly.
- In a separate medium bowl, whisk the egg, heavy whipping cream, sour cream, almond extract, and vanilla extract until well combined. Pour this mixture into the dry ingredients and stir until just combined.
- Gently fold in the raspberries, being careful not to crush them. Knead the dough lightly until everything is mixed together.
- On a floured surface, shape the dough into a circle about 1/2 inch thick. Cut the dough into 8 triangles and place them on the prepared baking sheet. Brush the tops with a little heavy whipping cream.
- Bake for 15 minutes or until the scones are golden brown.
- While the scones are baking, prepare the icing. In a bowl, whisk together the powdered sugar, heavy whipping cream, and almond extract until smooth. Adjust the consistency with a bit of milk if necessary.
- Once the scones have cooled, drizzle the icing over each scone and sprinkle with almonds if desired.
How to Serve Raspberry Almond Scones
Serving Raspberry Almond Scones is as delightful as making them! These scones are best enjoyed warm, either fresh from the oven or lightly reheated. For a special touch, serve them with a dollop of clotted cream or a smear of butter. A cup of tea or coffee pairs perfectly, making it a lovely afternoon treat. You can also plate them on a decorative tray for gatherings, adding a sprinkle of fresh raspberries or a light dusting of powdered sugar on top for an elegant finish.
Expert Tips for Raspberry Almond Scones
- Don’t Overmix: When combining the ingredients, mix just until everything is combined to maintain light and fluffy scones.
- Chill the Butter: Ensure your butter is very cold for the flakiness that makes scones so delicious.
- Substitute Fruits: Feel free to swap the raspberries for blueberries or diced strawberries if you’d like to mix things up!
Raspberry Almond Scones FAQs
Can I use frozen raspberries?
Yes, you can! Just make sure to pat them dry before adding them into the dough to avoid extra moisture.
How should I store leftover scones?
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, freeze the scones in an airtight container.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it into triangles, and refrigerate it for up to 24 hours before baking.
Brighten your mornings or add a touch of sweetness to your afternoons with these charming Raspberry Almond Scones. Enjoy the burst of fruity flavor combined with the delightful almond essence—you’ll be glad you did!