These Raspberry Almond Scones are tender, buttery, flaky and moist, and just so special. The raspberry and almond flavors really work well together and that sparkly, crunchy topping is the perfect contrast to the soft, tender middles. Make these for someone you love!
Recipe Background and Details
Scones really need no occasion, but these raspberry almond scones bring to mind Valentine's Day and Mother's Day. They are a great make-ahead-and-bake-the-day-of recipe, see those instructions below. So, pretty much perfect for being a breakfast or brunch in bed hero.
You know I love creating scone recipes and berry scones are always a big hit. I've been on a raspberry kick lately - see my recently published raspberry white chocolate muffins. My triple berry creme fraiche scones and blackberry ginger scones are well-loved and my easiest scone aka the most basic scone recipe with blueberries is one of the most popular recipes on wtk.
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Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- salt
- unsalted butter (you can absolutely use salted and I often do)
- heavy cream
- egg
- almond extract
- fresh raspberries
- sliced almonds
See recipe card for quantities.
Instructions
How to make raspberry almond scones:
- Combine dry ingredients (flour, sugar, baking powder, and salt) in a large mixing bowl and whisk to combine. Add grated butter and mix with fork to incorporate evenly.
- In a separate bowl or liquid measuring cup combine wet ingredients (cream, egg, almond extract) and whisk well to combine.
- Slowly drizzle wet mixture into dry mixture while gently stirring with a fork. You will have a slightly shaggy, somewhat dry dough. Add raspberries and almonds and mix again very gently with either your fingertips or a fork to distribute the berries throughout the dough. If you have a lot of dry flour left in the bowl drizzle a bit more cream in about a tablespoon at a time until it comes together. It is ok to have some dry flour - it will come together in the next step.
- Dump the entire mixture onto a lightly floured surface and pull and press it together. You are not kneading this like bread dough, just encouraging it to come together. Once you have a cohesive mixture, pat it into a rough square about 1.5 inches thick. If any berries fall out, just gently press them back into the dough, adding a bit of flour as needed to prevent stickiness.
- Divide dough in half and stack one half on top of the other. Press back down into a 1.5 inch thickness and cut dough into squares, triangles, or use a biscuit cutter like I did. Place pieces onto a rimmed baking sheet that has been lined with parchment. Freeze scones for at least 30 minutes before baking but you can go longer - see notes and make ahead below.
- Preheat oven to 400 degrees while dough freezes.
- Brush scones with cream and sprinkle with sugar and almonds just before baking.
- Bake for 15-18 minutes until golden. I sometimes tent mine loosely with foil if they are browning too quickly.
- Remove from oven and enjoy warm with butter, jam, clotted cream or just as they are.
Make Ahead and Storage
Baked and cooled scones will keep at room temperature for 2 days in an airtight container or bag. Scones can also be stored in the refrigerator for a week. But for the freshest scones see my make-ahead tips below.
Something I don't think everyone realizes is that scones are the ultimate make-ahead bake! They require a 30 minute freeze, but once frozen solid, you can then stash them in a freezer bag and bake them whenever your heart desires (just add a couple minutes onto the baking time).
You can also bake and then freeze, but I prefer to store the un-baked scones in the freezer and bake as needed for the freshest scones. So if you're thinking, 'I don't need a whole batch of scones!' - well, you can freeze them and bake as few or as many as you want. Pretty great, huh?
Top Scone Tips
- Start with cold ingredients - cold butter, cold egg, cold cream - some people freeze the dry ingredients and the bowls/utensils. I think that's overkill.
- Something new I've been doing is to grate the cold butter on a box grater. It is a game changer and creates the perfect butter to flour ratio (and no need to use a pastry cutter! Woohoo!)
- Err on the side of too little liquid - it is better to have a slightly dry dough than a too-wet dough. You can incorporate the dryer bits as you are folding and stacking the dough.
- Mix gently - my weapon of choice is a fork - while slowly drizzling in wet ingredients. You aren't trying to develop any gluten in these tender babies.
- Once mixed, divide and stack dough 2-3 times to get perfect, flaky layers.
- Freeze dough for 30 minutes or more before baking (see make ahead tips for freezing and baking later).
FAQ
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Related Recipes
Looking for more scone recipes? Try these:
- Cinnamon Streusel Einkorn Scones
- Layered Pumpkin Chocolate Scones
- Chocolate Scones
- Blackberry Ginger Scones
Pairing
And here are some breakfast and brunch dishes to pair with these scones:
- Sourdough Discard Blueberry Muffins
- Sourdough Discard Cinnamon Raisin English Muffins
- Sourdough Granola
- Sourdough Crepes
Raspberry Almond Scones Recipe
Raspberry Almond Scones are tender, buttery, flaky, moist and packed with juicy berries and crunchy almonds.
- Total Time: 40 minutes plus chilling
- Yield: 12 scones
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- ½ cup granulated sugar
- 1 ½ tablespoons baking powder
- ¼ teaspoon salt
- 2 sticks (½ pound) unsalted butter, grated (you can absolutely use salted and I often do)
- 1 cup heavy cream
- 1 egg
- ½ teaspoon almond extract
- 8 ounces fresh raspberries
- ½ cup sliced almonds, plus more for topping
- a few tablespoons of cream for brushing scones before baking
- a few tablespoons of demerara sugar for sprinkling scones before baking - you could use regular granulated sugar too
Instructions
- Combine dry ingredients (flour, sugar, baking powder, and salt) in a large mixing bowl and whisk to combine. Add grated butter and mix with fork to incorporate evenly.
- In a separate bowl or liquid measuring cup combine wet ingredients (cream, egg, almond extract) and whisk well to combine.
- Slowly drizzle wet mixture into dry mixture while gently stirring with a fork. You will have a slightly shaggy, somewhat dry dough. Add raspberries and almonds and mix again very gently with either your fingertips or a fork to distribute the berries throughout the dough. If you have a lot of dry flour left in the bowl drizzle a bit more cream in about a tablespoon at a time until it comes together. It is ok to have some dry flour - it will come together in the next step.
- Dump the entire mixture onto a lightly floured surface and pull and press it together. You are not kneading this like bread dough, just encouraging it to come together. Once you have a cohesive mixture, pat it into a rough square about 1.5 inches thick. If any berries fall out, just gently press them back into the dough, adding a bit of flour as needed to prevent stickiness.
- Divide dough in half and stack one half on top of the other. Press back down into a 1.5 inch thickness and cut dough into squares, triangles, or use a biscuit cutter like I did. Place pieces onto a rimmed baking sheet that has been lined with parchment. Freeze scones for at least 30 minutes before baking but you can go longer - see notes and make ahead below.
- Preheat oven to 400 degrees while dough freezes.
- Brush scones with cream and sprinkle with sugar and almonds just before baking.
- Bake for 15-18 minutes until golden. I sometimes tent mine loosely with foil if they are browning too quickly.
- Remove from oven and enjoy warm with butter, jam, clotted cream or just as they are.
Notes
MAKE AHEAD: In step 5 - You can leave the tray in the freezer all night and bake yourself some fresh scones the next day. Or, you can freeze them until solid, transfer to plastic bags or a freezer-safe container and have scones anytime your heart desires.
- Prep Time: 20 minutes plus chilling
- Cook Time: 20 minutes
- Category: scones, breads, breakfast
- Method: baking
- Cuisine: American
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