Raspberry Almond Scones
User Reviews
4.4
Raspberry Almond Scones
Description
These scones begin by mixing dry ingredients then cutting cold butter into the mixture until it resembles coarse sand with small chunks of butter remaining. Heavy cream and almond extract are added to bring the dough together before folding in fresh raspberries and sliced almonds. The raspberries soften slightly, bleeding color into the dough.
Shaped into a circle and cut into triangles, the scones are baked at a high temperature until golden on the edges and just browned on top. A light brush of cream before baking promotes browning. Once cooled slightly, they are glazed with powdered sugar mixed with cream or milk and almond extract, then finished with more sliced almonds for texture.
Scones are best served warm or the day they are baked to preserve their tender crumb and fresh fruit flavor. They provide a delicate balance of sweet almond flavor and the tartness of raspberries. Almond extract in both dough and glaze enhances the nutty profile.
These scones make a treat for breakfast, brunch, or tea, pairing well with coffee or tea.
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons butter cut into 1/4-inch cubes, cold unsalted
- 1 cup heavy cream plus 1 tablespoon, divided
- 1/4 teaspoon almond extract
- 1/3 cup almonds sliced
- 1 cup raspberry
For the Almond Glaze:
- 1 cup powdered sugar
- 4-5 tablespoons heavy cream or milk
- 1/2 teaspoon almond extract
- 1/4 cup almonds for garnish, sliced
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!
Notes
- Scones keep up to 2-3 days in an airtight container but are freshest eaten the same day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 450 kcal
% 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.
User Reviews
Overall Rating
4.4
You'll Also Love
