Raspberry Scones
These Raspberry Almond Scones are soft, flaky, and full of flavor. Packed with fresh raspberries and a subtle almond taste, they’re perfect for breakfast or a delicious afternoon treat. The combination of sweet raspberries and the nutty undertone from the almond extract makes these scones irresistibly delightful.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup fresh raspberries or frozen raspberries, thawed
- 1/4 cup sliced almonds
- 1/2 cup heavy cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, mix the heavy cream, almond extract, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Gently fold in the raspberries and sliced almonds.
- Shape and Cut: Turn the dough onto a lightly floured surface and knead gently. Pat it into a circle about 1-inch thick, then cut into wedges or use a round cutter.
- Bake: Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden.
- Cool and Serve: Allow the scones to cool slightly before serving. Enjoy warm with butter or a drizzle of icing, if desired.
Notes
Fresh raspberries are ideal, but frozen raspberries (thawed) can also be used if needed. Be gentle when folding them into the dough to avoid mashing the berries. To make your scones extra flaky, ensure the butter is cold and work the dough gently. Serve with a dollop of clotted cream or a light drizzle of icing for added sweetness.