Raspberry Almond Scones

These soft and tender raspberry almond scones with a fresh raspberry glaze are so easy to make and will be the star of the show (or table)!

Hi friends! I've been so busy around here because we are in the process of moving. No, our house that we are building is not quite ready yet but our lease is up at our rental house so we are moving to my parents house in Watercolor. We are excited to be one step closer to moving into our new house!

I can hardly wait to have a kitchen of my own with white countertops and SPACE. It's been a long time coming!

Although our rental house kitchen is tiny right now, these scones were so easy to make and only require ONE BOWL. I'm always looking for recipes that produce amazing results but also make my life easier.

These scones are so versatile! I derived this scone recipe from my Perfect Blueberry Scones, where I shared these tips below.

Tips on making the perfect scones:

1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn’t soften. Using a pastry cutter really helps this process and it's one of my favorite tools.

2. Don’t over mix your dough or the scones will become tough. Gently mix it until it is just combined.

3. Freezing your scones before baking is a tip I learned from King Arthur Flour and this allows the gluten to relax, making lighter, more tender scones.

4. Add whatever ingredients you like. Fresh fruits, dried fruits, nuts, etc.

These are perfect for your Valentine's Day breakfast or brunch! For more Valentine's ideas, check out my Valentine's Gift Guide for the Baker.

Happy baking!

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Raspberry Almond Scones

Yield: 8 larger scones or 12 smaller scones

Author: Elisabeth and Butter

prep time: 35 Mcook time: 10 Mtotal time: 45 M

ingredients:

For the Scones

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons salted butter, cold and cut into cubes
• 1 cup heavy cream
• 1/2 teaspoon almond extract
• 1 small package (6 oz) fresh raspberries
• 1/3 cup slivered almonds
• Extra heavy cream for brushing
• Extra sugar for sprinkling

For the Glaze

• 1/2 cup fresh raspberries
• 2 teaspoons granulated sugar
• 1 & 1/2 cups confectioners sugar
• 1-2 tablespoons milk

instructions:

How to cook Raspberry Almond Scones

For the Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
2. Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour.
3. Pour in heavy cream and almond extract and gently stir until just combined using a rubber spatula. Gently stir in raspberries. Do not over mix the dough or the scones will become tough and the raspberries will bleed.
4. Transfer dough to a floured surface and gently knead until the dough comes together, only for a few seconds. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
5. Preheat oven to 425°F and line a baking sheet with parchment paper.
6. Place triangles on the baking sheet lined with parchment paper and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
7. Once out of the freezer, brush with heavy cream and sprinkle with sugar and the sliced almonds. Bake for 10-15 minutes, or until golden brown on top.
8. Place on drying rack to cool while you make your glaze.

For the Glaze

1. In a small bowl, combine 1/2 cup of fresh raspberries with 2 teaspoons of granulated sugar and mash the raspberries with a spoon until they are smooth. Let this mixture sit for 5 minutes.
2. Using a fine mesh sieve, strain the raspberry mixture into another bowl, using a spoon to scrape it down. Add the confectioners sugar and milk and stir until smooth. If the glaze is too thin, add more confectioners sugar. If it is too thick, add more milk. Drizzle over warm scones. These are best enjoyed right away but can be stored in an airtight container for up to 2 days.

NOTES:

The triangles of dough can be frozen up to a few weeks and baked at a later time.

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