These Almond Raspberry Scones are subtly sweet with a delightful almond flavor. The raspberries throughout add a tartness that completes the flavor profile of these delicious scones!
When are raspberries in season?
One thing I always look forward to is summertime produce. We had a large quantity of fresh berries in the fridge to eat up, and since raspberries tend to spoil quickly I wanted to bake something using this delicious in season fruit. Raspberries are best in June and July, which makes it the perfect time to make these Almond Raspberry Scones.
These scones are subtly sweet and have the perfect balance of flavor from the tart raspberries and sweet almond extract. I cannot say if I like sweet or savory scones best. I guess it depends on my mood and the time of day. What I do know though, is that I really appreciate a well made scone. I'd choose a scone over a muffin any day.
What's in these Almond Raspberry Scones?
- All-purpose flour
- Granulated sugar
- Baking powder
- Unsalted Butter: cold and cubed
- Half-and-Half: can substitute with heavy cream
- Almond Extract
- Fresh Raspberries
- Almond Extract
- Water or Milk: preferably warm
- Confectioners' Sugar: sifted
- Sliced Almonds: for garnish
How to make scones:
- Mix your dry ingredients together first. And make sure to have the other ingredients "mise en placed," or set-up, before you pull your cubed butter out of the refrigerator.
- Cold butter is crucial to the texture of a scone. Cold butter gets melted down into little pockets within the dough when baked. The little resulting pockets of steam help create the luscious layers in baked goods, like scones and biscuits. Cut the butter into the dry mixture with a pastry blender or two forks, but do so quickly. (You do not want the butter to come to room temperature.)
- The liquid is added to the dough last. You want the dough just wet enough to hold it's shape, but not so much that it is coating your fingers and sticking to the counter when you turn the dough out of the mixing bowl.
- Finally, DO NOT OVERMIX! Once all the liquid has been added to the dough (and raspberries in this case) just fold until incorporated and moistened. If overmixed, the overdeveloped gluten will result in a chewy and tough scone versus a light and flaky one.
Things to keep in mind:
When making these Almond Raspberry Scones it is important not to over-mix the dough. This recipe utilizes a small amount of liquid, however, if the raspberries are blended too much into the dough, the moisture level becomes unbalanced. It's important to add the raspberries toward the end of the mixing process as this recipe specifies. I made the mistake of overmixing the raspberries into the dough on the first batch of these which left a lackluster looking scone with undesirable texture.
Can you freeze raspberry scones?
Yes, you can. Place the scones in an even layer into a freezer safe zip-top bag or airtight container. If stacking, separate the layers with wax paper. Make sure to label what they are and the date they were made. They can be frozen for up to 3 months.
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I hope you enjoy these Almond Raspberry Scones. They make for a great morning breakfast paired with coffee or tea, or a delicious afternoon snack. Whatever time of the day you decide to eat one of these tantalizing scones, I think you're going to be happy.
Almond Raspberry Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ½ cup half-and-half can substitute with heavy cream
- 1 large egg lightly beaten
- ½ tsp almond extract
- 1 cup fresh raspberries
- Line a sheet tray with parchment paper, set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender (or two forks) until the mixture resembles course crumbs.
- In a seperate bowl, whisk together the half-and-half, almond extract, and the beaten egg. Pour half of the liquid into the flour mixture, stir until flour mixture is moistened, being careful not to overmix. Add the rasbberries and remaining liquid, carefully stirring just until incorporated.
- Turn dough onto a lightly floured surface, carefully round into a slightly flattened disk. Using a bench scraper, cut the disk into 8 even wedges. Place onto parchment lined sheet tray and chill in refrigerator for 1 hour.
- Preheat oven to 400°F. Lightly brush the top of each scone with egg wash or cream. Bake the scones for about 20 minutes, or until golden brown. Remove from oven and allow to cool completely.
- Whisk together the almond extract and water (or milk.) Whisk in the confectioners' sugar until no lumps remain.
- Immediately drizzle icing over cooled scones and garnish with sliced almonds.
- Buttermilk or heavy cream can be used in substitution of the half-and-half.