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!
These almond raspberry 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, it depends on my mood and the time of day. What I do know though, is that I really appreciate a well-made scone. And these scones tick that box!
When are raspberries in season?
One thing I always look forward to is summertime produce. We had a large number 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 this scone recipe.
What's in these Almond Raspberry Scones?
In the Scones:
- Dry Ingredients: All-purpose flour, granulated sugar, salt, and baking powder.
- Unsalted Butter: Cold and cubed.
- Half-and-Half: Or, you can substitute with heavy cream.
- Almond Extract
- Fresh Raspberries
In the Almond Icing:
- Almond Extract
- Water or Milk: Warm milk or water works best when making this icing recipe. The sugar better dissolves and the icing better incorporates into a smooth mixture.
- Confectioners' Sugar: For the icing, sift the sugar for a smooth final product.
- Sliced Almonds: For garnish.
How to make scones
Scones are made using the Biscuit Method of mixing.
- 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 melts 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 its 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.
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.
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.
Other Recipes You'll Love
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. Comment below if you make this recipe!
Almond Raspberry Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup half-and-half can substitute with heavy cream
- 1 large egg room temperature and lightly beaten
- ½ teaspoon almond extract
- 1 cup fresh raspberries
- ½ teaspoon almond extract
- 3 tablespoon water or milk preferably warm
- 1 cup confectioners' sugar sifted
- ¼ cup sliced almonds for garnish
For the Scones
- 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.
For the Almond Icing
- 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.