Soft Raspberry Almond Scones

Raspberry Almond Scones Soft are tender, fluffy pastries bursting with the bright flavor of fresh raspberries and a subtle almond essence. They make a wonderful breakfast treat or a delightful afternoon pick-me-up that’s both comforting and elegant.

I first made these scones on a sunny morning with fresh berries picked from a farmer’s market. The balance of fruity and nutty flavors quickly made them a family favorite that we enjoy every season.

Ingredients

• All-purpose flour: This is the base for soft, chewy scones make sure it is fresh for best rising
• Granulated sugar: Adds sweetness and helps with browning on the crust
• Baking powder: Your leavening agent opt for fresh powder to ensure rise and light texture
• Fine salt: Balances sweetness and enhances overall flavor
• Unsalted butter: Use softened butter to incorporate well without melting the dough
• Light cream or half and half: Adds moisture and richness making scones tender
• Full-fat Greek yogurt: Contributes to a tender crumb and slight tang
• Large egg: Binds and enriches the dough
• Pure vanilla extract: Layered flavor note that complements almond and raspberry
• Pure almond extract: Adds a nutty aroma and flavor boosting the almonds
• Fresh raspberries: Partially frozen so they retain shape and do not bleed into dough too much
• Sliced or flaked almonds: For a crunchy topping adding texture contrast
• Coarse or raw sugar: Sprinkled on top for additional crunch and sparkle
• Optional almond flour: Substitute some all-purpose flour with almond flour for nuttier, moister scones

Step-by-Step Instructions

Slightly freeze raspberries:

Spread fresh raspberries on parchment and set in freezer for 30 to 60 minutes until firm but not frozen solid. This keeps them whole in the dough and avoids too much red bleed.

Preheat oven and prepare baking tray:

Set oven to 220 degrees Celsius. Line a tray with parchment paper to prevent sticking and ease cleanup.

Mix dry ingredients and cut in butter:

Combine flour sugar baking powder and salt in a large bowl. Add softened butter and use fingertips or electric mixer to mix until the texture is crumbly like coarse sand. This sets the flakiness of the scones.

Whisk wet ingredients together:

In a smaller bowl combine light cream egg Greek yogurt vanilla and almond extracts. Whisk until smooth and evenly blended.

Combine wet and dry ingredients:

Make a well in your dry mix. Pour in the wet ingredients and gently fold with a spatula just until moistened. Do not overmix as this will make scones tough.

Fold in semi-frozen raspberries:

Carefully incorporate raspberries folding gently so you don’t crush them. Expect the dough to be soft and sticky.

Shape and cut dough:

Flour your work surface generously and turn dough out. Fold the dough over once then gently pat into a 20 centimeter circle with even thickness. Lightly dust off extra flour.

Cut circle into wedges:

Slice the circle into eight equal wedges and arrange these spaced apart on your baking sheet.

Add toppings and bake:

Brush each scone lightly with remaining cream and shower the tops with sliced almonds and coarse sugar. Bake for 5 minutes at 220 degrees Celsius then reduce heat to 200 degrees and bake for another 12 to 14 minutes until golden on both top and bottom.

Cool on wire rack:

Transfer baked scones to a wire rack to cool completely ensuring they hold shape and crisp up lightly.

Prepare and drizzle glaze:

Mash four raspberries until smooth then whisk with powdered sugar and cream until thick but pourable. Drizzle this glaze over the cooled scones and let set for about 15 minutes before serving.

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My favorite ingredient is the almond extract because it gives these scones an unexpected yet perfect depth that pairs so well with berries. One chilly breakfast, making these with my kids was a sweet moment filled with flour-covered hands and lots of happy smiles.

Storage Tips

Store cooled scones in an airtight container at room temperature for up to two days. They lose their perfect texture if refrigerated. For longer storage, freeze scones individually wrapped in parchment paper and placed in a resealable bag. Reheat gently in a warm oven to restore softness and flavor.

Ingredient Substitutions

You can swap light cream for whole milk or buttermilk but the resulting scones may be slightly less rich. Greek yogurt can be replaced with sour cream if preferred. Fresh raspberries may be substituted with frozen but expect some extra moisture and color bleed. For a nut-free version omit almond extract and toppings, replacing with vanilla extract and cinnamon sugar instead.

Serving Suggestions

Serve these scones warm or at room temperature for breakfast alongside a cup of tea or coffee. They also make a charming snack with clotted cream or a dollop of whipped cream. For a brunch, pair them with scrambled eggs and fresh fruit to balance richness and sweetness.

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Cultural Context

Scones originate from the British Isles where they are often served with clotted cream and jam for afternoon tea. Adding fresh fruits and nuts is a common adaptation in America and elsewhere, lending a personal twist. The raspberry almond combination reflects a modern take that combines traditional pastry techniques with fresh, vibrant flavors.

Recipe FAQs

→ How can I keep the raspberries from breaking apart?

Freeze the raspberries partially before folding them gently into the dough. This helps them stay intact and prevents excessive juice seepage.

→ What ingredient adds almond flavor to these scones?

Pure almond extract is used in the batter to impart a delicate almond aroma and taste, complementing the fresh raspberries.

→ Can I substitute almond flour in the dough?

Yes, replacing a portion of all-purpose flour with almond flour gives the scones a nuttier flavor and slightly denser texture.

→ Why is it important not to overmix the dough?

Overmixing can develop gluten and lead to tough scones. Folding ingredients just until combined keeps them tender.

→ What’s the purpose of brushing cream on top before baking?

Brushing cream helps create a glossy, golden crust and helps the sliced almonds and coarse sugar adhere better during baking.

→ How is the raspberry glaze made?

Mash raspberries and combine with powdered sugar and cream to form a thick, pourable glaze that adds sweetness and a touch of moisture after baking.