Raspberry Almond Scones

These flaky Raspberry Almond Scones are the perfect option for an afternoon tea, coffee break, or snack. They’re easy to mix up from scratch, and the raspberries add an explosion of color and flavor pleasing to eye and palate alike.

Why you’ll love these raspberry almond scones:

• Flaky and buttery
• Tender and moist
• Easy to make
• Perfectly paired flavors

Bonus: These raspberry almond scones are also pretty, making them a wonderful addition to any tea party, bridal shower, spring picnic, or other event. A crowd pleaser for sure!

Tips for best results when making these raspberry almond scones

The process for scones is similar to the process for these Bacon Green Onion Cheddar Biscuits and just as simple.

1. Coat very cold butter in flour (I like to put the butter in the freezer for 10-15 minutes first), then grate into the dry ingredients. Coating the butter in flour helps prevent your hands from getting greasy while you grate the butter. Those small chunks of butter are essential to getting fluffy scones.
2.  Add wet ingredients and mix just until moistened. If you overmix the dough, your scones will turn out tough and dry instead of light and flaky. Your dough should be shaggy and lumpy.
3. Laminate the dough. Laminating forms layers in the dough so it rises into tall, flaky scones. To do this, roll dough into a rectangle. Fold up the bottom third and then fold the top third over the bottom, like a business letter. Turn dough so the short side is facing you, then repeat this process 2-4 more times until dough holds together. The first few times the dough will crumble and fall apart, but that’s okay. Just keep folding and rolling until your dough comes together.
4. Chill dough in the freezer for 30 minutes. This step ensures that your butter won’t melt before the scones hit the oven. Also, I’ve found that because these scones contain juicy berries, freezing the dough helps the scones keep their shape better.
5. Cut into wedges, but do not separate. Because raspberries break down while baking, these scones tend to spread and lose their shape. So once you’ve cut the dough into wedges, separate them just slightly. They will spread together somewhat while baking so you’ll need to cut them again after baking.
6. Enjoy fresh. Scones are best eaten the same day they’re made.

If you want to make these raspberry almond scones ahead of time, prepare the dough as usual and freeze the unbaked scones. On the day you plan to serve the scones, thaw them for 20 minutes before baking. Increase the baking time by 5-10 minutes.

Raspberry Almond Scones

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Serves: 8 Prep Time: 25 minutes + 30 minutes chilling Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, cold
• ½ cup heavy cream, cold
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract, optional
• ¾ cup frozen raspberries
• ¼ cup toasted slivered almonds
• heavy cream for brushing on scones
• sugar for sprinkling
• melted white chocolate for drizzling

Instructions

1. In a medium mixing bowl, mix the flour, sugar, baking powder and salt. Use a grater to grate the butter into the dry ingredients. Stir to coat.
2. Add the heavy cream, egg, vanilla, almond extract, raspberries and almonds. Mix until a shaggy dough forms.
3. Turn the dough onto a well-floured surface. Use your hands to form the dough into a rough rectangle shape (dough will be dry and crumbly). Use a rolling pin to roll the dough into a ¾-inch rectangle, then fold it in thirds like a business letter. In the beginning, the dough will crumble apart but it'll come together after a few folds and rolls. Turn the dough so the short side is facing you and repeat the process for a total of 4-6 times, until you get a smooth dough. Then form into a 7-inch circle. Place on a piece of parchment paper and transfer to the freezer to chill for 30 minutes.
4. Preheat oven to 400° F.
5. Take the dough out of the freezer; cut into 8 wedges, but do not separate. Transfer to a baking sheet and brush with heavy cream. Sprinkle each scone with some granulated sugar. Bake for 20-22 minutes or until scones are golden brown. Let cool in pan for 10 minutes before transferring to a wire rack. Cut into 8 wedges and drizzle with melted white chocolate.

Notes

Scones are best eaten the same day they're baked. Enjoy them warm or at room temperature.

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