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Raspberry Almond Scones Recipe

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4.3 from 3 reviews

These Raspberry Almond Scones are a delightful buttery treat featuring tender, flaky scones studded with fresh raspberries and topped with crunchy sliced almonds. Brushed with cream and baked to a golden brown, they offer a perfect balance of sweetness and texture. A luscious raspberry glaze adds a glossy, fruity finish making them ideal for breakfast, brunch, or afternoon tea.

Ingredients

Scone Dough:

  • 2 cups (284g) all-purpose flour, plus more for hands and work surface
  • ⅓ cup (65g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 7 tablespoons (100g) unsalted butter, softened
  • ⅓ cup (90ml) light or half & half (10%) cream, plus 2 tablespoons (30ml) for brushing
  • ¼ cup (60ml) full fat Greek yogurt
  • 1 large egg
  • 1 teaspoon (5ml) vanilla bean paste
  • 1 cup (120g) fresh raspberries (flash frozen for 30-60 minutes)
  • ⅓ cup (35g) sliced or flaked almonds for topping
  • 1 tablespoon coarse or raw sugar for topping
  • Optional: replace ¼ cup (35g) of flour with ⅓ cup (35g) of fine almond flour

Glaze:

  • 4 fresh or frozen raspberries
  • ½ cup (60g) powdered icing sugar
  • 2 teaspoons (10ml) light or heavy cream

Instructions

  1. Flash-freeze raspberries: Arrange the raspberries on a parchment-lined tray and freeze for 30-60 minutes until they are firm and hard. This helps them keep their shape during baking.
  2. Preheat oven and prepare baking sheet: Set your oven to 425°F (220°C) and line a large cookie sheet with parchment paper to prevent sticking and easy cleanup.
  3. Make the scone dough base: In a large bowl, combine the flour, baking powder, sugar, and salt. Add the softened butter and use your fingertips or an electric hand mixer to incorporate it until the mixture resembles coarse crumbs.
  4. Mix wet ingredients and combine: Whisk together the cream (or milk), egg, Greek yogurt, and vanilla paste in a small bowl. Create a well in the dry ingredients and gently fold in the wet mixture with a spatula until just moistened and dough starts to come together.
  5. Fold in frozen raspberries: Add the semi-frozen raspberries and fold them in gently, keeping the dough soft and sticky without overmixing. Excess flour should be avoided.
  6. Shape the dough: Dust your work surface generously with flour and turn the dough out onto it. Fold it over once, sprinkle with more flour, and pat it into an 8-inch circle, pressing in any loose bits. Brush off excess flour with a pastry brush.
  7. Cut and prepare scones for baking: Slice the dough circle into 8 wedges and transfer each wedge to the lined baking tray. Lightly brush the tops with cream, then generously sprinkle with sliced almonds and coarse sugar.
  8. Bake scones: Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 400°F (205°C) and bake for an additional 12-14 minutes until the scones are evenly browned on both top and bottom. Remove from oven and cool on a wire rack.
  9. Prepare raspberry glaze: Mash the raspberries until smooth in a small bowl. Add the powdered sugar and cream, whisking until the glaze is thick but drizzle-able and an opaque pink color.
  10. Glaze and serve: Spoon the glaze generously over each cooled scone. Let set for about 15 minutes before enjoying.

Notes

  • Freezing raspberries before folding into dough prevents them from breaking apart and turning the dough purple.
  • Using cream in the dough yields slightly softer scones compared to milk.
  • Do not overmix the dough to maintain tender, flaky texture.
  • For a nuttier flavor, replace ¼ cup of the flour with ⅓ cup of almond flour as an option.
  • The glaze adds sweetness and a beautiful finish but can be omitted if preferred.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://recipeplenty.com/raspberry-almond-scones-recipe/