Raspberry Almond Scones
I really enjoy scones–especially sweet scones! Raspberry Almond Scones are utterly delightful. These delicious scones include fresh raspberries along with sliced almonds and almond extract in the batter and the icing. Every bite is mouthwatering and irresistible. If you enjoy sweet treats for breakfast with your morning coffee, Raspberry Almond Scones will be a big hit with you and your family.
I’ve been wanting to try my hands at scones again since some friends made some late last fall. I really liked the scones, but I thought they would be even better with icing and a little more sugar. 🙂 Different flavorings, nuts, chips and fruit add texture, crunchiness and more deliciousness, in my opinion.
I made these scones and some Blueberry Almond Scones for an event at our church. But when that fell through, I divvied them up among our neighbors instead. Boy, were our neighbors ever pleased. They loved the scones and wanted more! I can see why, because these Raspberry Almond Scones are outrageously good.
If you want to try a great breakfast idea for the Christmas or Thanksgiving holidays this year, I can’t recommend these fantastic scones enough. Every bite will rock your world! And, your company will be WOWED by how fantastic these scones are.
Raspberry Almond Scones are outrageously good!
They’re also festive and elegant enough to serve for a buffet breakfast or brunch.
If you enjoy raspberries, you’ll love these Raspberry Almond Scones.
Every bite is so drool-worthy!
Here’s what I did.
I used these ingredients for the scones.
Place unbleached flour in a large mixing bowl. (Bleached flour toughens baked goods.) Add granulated sugar, baking soda, baking powder and salt.
Stir ingredients to combine.
Add cold butter and cut it into the mixture with a pastry blender.
Keep blending in the butter until coarse crumbs form.
Wash raspberries in colander. Try to get the firmest raspberries possible.
Pat the raspberries dry between layers of paper towels.
Add raspberries to flour mixture.
Stir gently to combine. Set aside.
Measure buttermilk in measuring cup. Add almond extract.
Add buttermilk mixture to the flour mixture.
Stir ingredients to combine. Do NOT overmix.
Place scone dough on a floured bread board. Sprinkle more flour over top of dough. Knead four or five times.
Shape and pat dough into a 7-inch round about one to two inches thick. Cut dough into eighths.
Line a large cookie sheet pan with parchment paper. Place scones on parchment paper.
Combine egg and half-and-half for egg wash.
Whisk until smooth.
Use a pastry brush to spread egg wash over top and sides of scones.
Sprinkle with Turbinado sugar or granulated sugar.
Press sliced almonds into the top of the dough.
Bake at 400 degrees approximately 20 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan.
In this picture the raspberry scones are on the left and the blueberry scones are on the right.
I used these ingredients for the icing.
Place powdered sugar in a small mixing bowl. Add almond extract.
Add half-and-half cream. Use only as much as necessary to achieve a thick icing.
Whisk ingredients until there are no lumps remaining.
Spoon icing ingredients into a Glad-Lock bag (without the “stand and fill” bottom).
Seal bag; clip off one corner and pipe icing over top of cooled scones.
Raspberry Almond Scones are so delicious. These are great for a holiday or company breakfast.
I like to allow the icing to dry before I serve the scones.
You’ll be swooning over these luscious Raspberry Almond Scones.
Don’t these scones look wonderful?
Here’s the recipe.
RASPBERRY ALMOND SCONES
(My own concoction)
Raspberry Almond Scones
- 1 large cookie sheet pan
- parchment paper
- 1 large mixing bowl
- 1 small mixing bowl
- 1 wooden spoon
- 1 whisk
- measuring cups
- measuring spoons
- 1 nut slicer if nuts are not previously sliced
- 1 bread board
- 1 glad lock bag without the "stand and fill" bottom
- 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/3 cup granulated sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 cup unsalted butter cold (1 stick)
- 6 oz. pkg. fresh raspberries washed carefully and patted dry
- 1 tsp. almond extract
- 1/4 cup sliced almonds (measure after chopping)
- 1 cup buttermilk or soured milk (see below)
- 1 large egg
- 1 tbsp. half-and-half or cream
- 1 tbsp. granulated sugar or Turbinado sugar
- extra flour to roll out scone dough
- 3/4 cup powdered sugar
- 1/2 tsp. almond extract
- 1 to 1 1/2 tbsp. half-and-half
- Preheat oven to 400º.
- Line a cookie sheet with parchment paper.
- Set aside.
- In a large mixing bowl, place flour, granulated sugar, baking powder, baking soda and salt.
- Stir or whisk well to combine ingredients.
- Add cold butter and cut into mixture with a pastry blender until coarse crumbs form.
- Add raspberries and stir gently to combine.
- Measure out buttermilk in a small measuring cup.
- Add almond extract and stir to combine.
- Pour buttermilk mixture into flour mixture adding only enough to make a soft dough.
- Transfer dough to a floured bread board and knead three or four times.
- Pat dough into a 7-inch round about one to two inches thick.
- Cut the dough into eighths.
- Transfer the scones onto the parchment paper-lined cookie sheet.
- Combine egg and cream in a small bowl with a whisk.
- Brush each scone with egg/cream mixture.
- Sprinkle remaining tablespoon granulated sugar or turbinado sugar over top of the scones.
- Sprinkle sliced almonds over top.
- Gently press almonds into the dough.
- Bake at 400º for approximately 20-25 minutes, or until a toothpick inserted in center comes out clean.
- Cool before adding glaze.
- Add glaze and serve.
- Combine ingredients in a small bowl and whisk until no lumps remain.
- Use only as much half-and-half as needed to get a thick icing.
- Don’t dilute with too much half-and-half so the glaze is runny.
- Drizzle glaze over top of scones.
- Or, you can spoon the icing ingredients into a Glad-Lock bag without the "stand and fill" bottom; seal bag; clip off a corner.
- Pipe icing over top of each scone.
- Allow icing to dry; serve.
© Can’t Stay Out of the Kitchen
These beauties will be gobbled up in no time.
If you’re making these scones for a company or holiday breakfast, I recommend making a double batch so there’s enough for everyone.
Serve with fresh fruit, protein and your favorite breakfast sides.
Raspberry Almond Scones are sure to wow your family and friends!