Raspberry Almond Scones are a delightful and fragrant treat perfect for breakfast or afternoon tea. Bursting with the tartness of fresh raspberries and the nutty crunch of almonds, these scones are not only pleasing to the palate but also visually stunning. Picture golden-brown edges, a soft and flaky interior, and the sweet scent of almond wafting through your kitchen as they bake. Whether you’re hosting a special gathering or simply indulging in a cozy day at home, these scones are sure to impress.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 4g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 1g
- Sugar: 4g
- Sodium: 180mg
Why Make This Raspberry Almond Scones
Raspberry Almond Scones are a delightful way to start your day or enjoy as a midday snack. The combination of juicy raspberries and crunchy almonds creates a delightful texture contrast that’s sure to satisfy your taste buds. Not only do these scones taste incredible, but they are also straightforward to make, even for novice bakers. Plus, they can be prepared in just 35 minutes, making them a great option for busy mornings or spontaneous gatherings.
How to Make Raspberry Almond Scones
Step 1: Preparation
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. This will ensure your scones come out perfectly baked and easy to serve.
Step 2: Mixing
In a large mixing bowl, combine 2 cups of all-purpose flour, 1/3 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. These dry ingredients form the base of your scone mix. Next, cut in 1/2 cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. This step is crucial as it helps achieve the light, flaky texture that scones are known for.
Step 3: Cooking
Gently fold in 1/2 cup of fresh raspberries and 1/4 cup of sliced almonds, ensuring not to crush the raspberries. In a separate bowl, whisk together 1/2 teaspoon of almond extract, 1/2 cup of heavy cream, and 1 large egg. Pour this mixture into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and knead it gently a few times. Shape the dough into a circle about 3/4 inch thick and cut it into wedges. Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
Step 4: Finishing
Allow the scones to cool slightly before serving. This short cooling period helps the scones set and makes them easier to handle. The aroma wafting through your kitchen will be irresistible, encouraging everyone to gather around for a taste.
How to Serve Raspberry Almond Scones
Serve these delightful scones warm or at room temperature. They pair wonderfully with clotted cream, butter, or a dollop of jam. For an extra touch, dust them with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of milk. These scones are perfect for brunch, tea parties, or simply enjoyed with a cup of coffee.
How to Store Raspberry Almond Scones
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can freeze them for up to 3 months. To freeze, wrap each scone individually in plastic wrap and place them in a freezer-safe bag. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes before serving.
Expert Tips for Perfect Raspberry Almond Scones
- Keep Butter Cold: The colder the butter, the flakier your scones will be. Consider putting your cut butter in the freezer for about 10 minutes before using it.
- Avoid Overmixing: Mix just until the wet and dry ingredients come together. Overmixing can make your scones tough.
- Use Fresh Raspberries: While frozen raspberries can work, fresh ones will give you the best flavor and texture.
- Experiment with Flavors: You can swap raspberries for blueberries or dried cranberries and use different nuts like walnuts or pecans for variety.
Delicious Variations
- Chocolate Chip and Almond Scones: Add 1/2 cup of chocolate chips for a sweet twist.
- Lemon Raspberry Scones: Incorporate the zest of one lemon into the dough for a refreshing flavor.
- Cranberry Orange Scones: Substitute raspberries with dried cranberries and add orange zest for a festive look.
Frequently Asked Questions
- Can I use frozen raspberries? Yes, but be aware they may make the dough a bit soggy. Try to thaw and drain them first.
- Do I have to use heavy cream? You can substitute it with half-and-half or whole milk, but heavy cream gives the scones a richer texture.
- How do I know when my scones are done? They should be golden brown on the outside and slightly firm to the touch.
- Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
- What can I serve with scones? A variety of spreads like butter, cream cheese, jam, or clotted cream pairs beautifully with scones.
Conclusion
Raspberry Almond Scones are such a delicious treat that can brighten any day. With their fluffy texture paired with the tartness of fresh raspberries and the crunch of almonds, they’re sure to be a hit with family and friends. Whether you are enjoying them for breakfast or as an afternoon snack with tea, these scones are quick to make and utterly satisfying. So gather your ingredients, preheat your oven, and get ready to enjoy a delightful baking experience!
Print
Raspberry Almond Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful and fragrant scones bursting with fresh raspberries and crunchy almonds, perfect for breakfast or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold, cubed unsalted butter
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds
- 1/2 teaspoon almond extract
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the raspberries and almonds. In a separate bowl, whisk together almond extract, heavy cream, and egg; then pour into the dry mixture and stir until just combined.
- Turn the dough onto a floured surface, knead gently a few times, shape into a circle about 3/4 inch thick, and cut into wedges.
- Place on the baking sheet and bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Serve warm with clotted cream, butter, or jam. Can be stored in an airtight container for up to 2 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
