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Raspberry Almond Scones-a sweet treat for breakfast, brunch, or any time of the day!
Josh and Caleb are donut people. They LOVE donuts. I like an occasional donut, but if I have a choice of a morning treat, it isn’t a donut. I am more a scone kind of person. I guess I am more sophisticated than my guys:) I love a good scone! And when I say a good scone, I mean a scone that isn’t dry. I hate a dry scone. I want my scone loaded with butter and cream. If I am going to have a treat, I mine as well go all out!
I was in the mood for a breakfast treat so I made Raspberry Almond Scones. Or maybe I told Josh to make me Raspberry Almond Scones. I can’t remember how things went down, I just remember the scones….and I don’t remember doing much work, so I guess Josh helped out:)
Caleb is a berry fanatic. Our fridge is always stocked with blueberries, blackberries, and raspberries.
We stole some of Caleb’s raspberries to make the scones. Don’t worry, he was napping so he didn’t see us take his precious berries. He is kind of possessive when it comes to berries and superheroes:)
Josh used Land O Lakes®Butterand heavy cream to create a dream scone. He added raspberries and almond slices to jazz up the dough. He rolled out the scone dough and cut the scones into wedges. I don’t remember doing any of this so Josh must have done it…unless we have a scone fairy. Wouldn’t that be awesome? 🙂
I do remember pulling the scones out of the oven. How could I resist the heavenly smell?
After the scones cooled, I whisked up a sweet almond glaze to drizzle over the scones. I also added a few extra almond slices for decoration.
The scones were bursting with raspberries! Perfection! This is my new favorite scone recipe. I adore the raspberry and almond combo and the glaze adds the perfect amount of sweetness.
Raspberry Almond Scones are great for breakfast, brunch, or any time of the day. I am going to make another batch for Easter brunch! They are the perfect spring treat!
Vegetarian
Raspberry Almond Scones are perfect for breakfast, brunch, or tea time! Don't skip the almond glaze, it is heavenly!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
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!
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.
Nutrition
Calories: 450kcal, Carbohydrates: 48g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 238mg, Potassium: 287mg, Fiber: 3g, Sugar: 20g, Vitamin A: 810IU, Vitamin C: 4mg, Calcium: 119mg, Iron: 2mg
Have you tried this recipe?
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Two Peas & Their Pod has partnered with Land O’Lakes for an exclusive endorsem*nt of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.
FAQs
Baking tips for making the perfect scones
- Use cold or frozen butter: For a better rise, preferably use cold butter or even frozen butter. ...
- Use pastry flour: This will create a noticeably lighter scone. ...
- Mix the butter into the flour: If you don't start by mixing the flour and butter, your scones can fail to form properly.
5 Mistakes to Avoid When Baking Scones
- Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
- Only using all-purpose flour. ...
- Overmixing the dough. ...
- Not chilling the dough before baking. ...
- Baking them ahead of time.
Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.
Why aren t my scones light and fluffy? ›
Overworking the dough: when you overwork your dough, your scones can come out tough and chewy, rather than that desired light, crumbly texture. The trick is to use light pressure and only the work the dough until it just comes together.
Which flour is best for scones? ›
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.
Is it better to make scones with butter or oil? ›
For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.
Is buttermilk or cream better for scones? ›
Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.
How to make scones rise higher? ›
To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.
What is the best raising agent for a scone? ›
The two come in combination as bicarbonate of soda (baking soda) is an alkaline and needs the addition of an acid, such as cream of tartar, to create the carbon dioxide that causes the scones to rise. The amount of cream of tartar - 4 1/2 teaspoons - is correct.
Should scones be baked at a high temperature? ›
While the scones are chilling, preheat the oven to 425°F with a rack in the upper third. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.
Scones like to cosy up to one another in the baking tray. This helps them to rise evenly in the cooking process. When placing the scones in the baking tray they need to be touching.
How to tell when scones are done? ›
Bake scones until golden brown and firm to touch, rotating the pan half way throughfor an even bake. Bake REG (4oz) for 28-30 minutes. MINIS (1.75 oz) for 15-18 minutes. - Baking times will vary on your oven.
Why is clotted cream illegal? ›
Following a 1987 ruling from the Food and Drug Administration, the interstate sale of raw milk was banned in the U.S. According to the Centers for Disease Control and Prevention, raw milk can contain harmful bacteria and germs, which can be especially risky for certain individuals like those who are pregnant or elderly ...
Should you sift flour for scones? ›
Don't forget to sift!
Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
What is the difference between English scones and American scones? ›
American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.
How to get really high scones? ›
Much like cinnamon rolls, arranging your scones side by side, just touching one another, helps in making the scones rise evenly, and higher.
What are the qualities of a perfect scone? ›
Among the myriad baked goods in the breakfast pastry canon, scones are uniquely delicious in their humble simplicity. The best scones have a crisp, slightly caramelized exterior and a tender, buttery, just-sweet interior. They can be dressed up with a glaze, studded with fruit or nuts, or gently spiced.
How do you make scones rise and not spread? ›
Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.
