Raspberry Almond Scones
Raspberry Almond Scones are outrageously good! Surprise your family and friends with these lovely scones for a weekend, company or holiday breakfast. These include fresh raspberries and sliced almonds along with Almond Extract in the batter and the icing. These swoon-worthy scones will rock your world!
Equipment
- 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
Ingredients
SCONES:
- 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
ICING:
- 3/4 cup powdered sugar
- 1/2 tsp. almond extract
- 1 to 1 1/2 tbsp. half-and-half
Instructions
SCONES:
- 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.
ICING:
- 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.
Notes
NOTE: You will not need all of the egg wash.
NOTE: My scones took 22 minutes to cook completely.
NOTE: I sprinkle the knife with flour before cutting the scone dough into eighths to prevent the dough from sticking.
NOTE: To sour milk: measure milk or half-and-half into a measuring cup. Add one tablespoon of vinegar. Allow milk to sit out and thicken on counter top--about 5 minutes. Use as a substitute for buttermilk in recipe.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 363kcalCarbohydrates: 50gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 59mgSodium: 230mgPotassium: 147mgFiber: 3gSugar: 24gVitamin A: 462IUVitamin C: 6mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was!