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Raspberry Almond Scones
Raspberry Almond Scones are perfect for breakfast, brunch, or tea time! Don't skip the almond glaze, it is heavenly!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 450 kcal
Course:
Breakfast
Cuisine:
American
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 Almond Glaze:
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, for garnish
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
- Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
- Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
- While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!
Cup of Yum
Notes
- Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.
- Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.
Nutrition Information
Calories
450kcal
(23%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Cholesterol
74mg
(25%)
Sodium
238mg
(10%)
Potassium
287mg
(8%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
810IU
(16%)
Vitamin C
4mg
(4%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 74mg | 25% |
| Sodium | 238mg | 10% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.