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Almond garnished raspberry scones.

Almond Raspberry Scones

Katelyn Theofanis
These scones are subtly sweet with a delightful almond taste. The raspberries throughout add a tartness that completes the flavor profile of these delicious raspberry scones.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 324 kcal

Equipment

Ingredients
  

Scones

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed, or frozen and grated
  • ½ cup half-and-half
  • 1 large egg room temperature and lightly beaten
  • ½ teaspoon almond extract
  • 1 cup fresh raspberries

Almond Icing

  • ½ teaspoon almond extract
  • 3 tablespoon water or milk
  • 1 cup powdered sugar sifted
  • ¼ cup sliced almonds for garnish

Instructions
 

For the Scones

  • Line a sheet tray with parchment paper, set aside.
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut the cold butter into the flour mixture with a pastry blender (or two forks) until the mixture resembles course crumbs.
  • Whisk the half-and-half, almond extract, and the beaten egg in a separate bowl. Pour half of the liquid into the flour mixture, and stir until the flour mixture is moistened, being careful not to overmix. Add the raspberries and remaining liquid, carefully stirring just until incorporated.
  • Turn dough onto a lightly floured surface and carefully round it 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 the 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.

Notes

Store raspberry scones at room temperature for up to 3 days. If stored in the refrigerator, homemade scones will stay fresh for up to a week.

Nutrition

Calories: 324kcalCarbohydrates: 51gProtein: 7gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 324mgPotassium: 149mgFiber: 3gSugar: 8gVitamin A: 456IUVitamin C: 4mgCalcium: 145mgIron: 2mg
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