Raspberry Almond Soft Scones (Printable Version)
Tender scones infused with fresh raspberries and almond, soft with a delicate nutty topping.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 1/3 cups all-purpose flour, plus extra for dusting
02 -
1/3 cup granulated sugar
03 -
2 1/2 teaspoons baking powder
04 -
1/2 teaspoon fine salt
→ Wet Ingredients
05 -
7 tablespoons unsalted butter, softened
06 -
1/3 cup light cream or half and half (10% fat), plus 2 tablespoons for brushing
07 -
1/4 cup full fat Greek yogurt
08 -
1 large egg
09 -
1 teaspoon pure vanilla extract
10 -
1/2 teaspoon pure almond extract
→ Add-ins and Toppings
11 -
4 oz fresh raspberries, partially frozen
12 -
1/4 cup sliced or flaked almonds
13 -
1 tablespoon coarse or raw sugar
→ Optional
14 -
1/4 cup almond flour (to replace 1/4 cup all-purpose flour for almond variation)
# Steps to Cook:
01 -
Arrange fresh raspberries on a parchment-lined tray and freeze for 30 to 60 minutes until firm.
02 -
Preheat oven to 430°F. Line a large baking sheet with parchment paper.
03 -
In a large bowl, whisk together flour, sugar, baking powder, and salt.
04 -
Add softened butter to dry mixture and incorporate using fingertips or an electric mixer until coarse crumbs form.
05 -
In a separate bowl, whisk light cream, egg, Greek yogurt, vanilla extract, and almond extract until combined.
06 -
Create a well in the dry ingredients, pour wet mixture in, and fold gently with a spatula until just combined and moistened.
07 -
Carefully fold in the semi-frozen raspberries with minimal mixing to avoid crushing; dough will be soft and sticky.
08 -
Flour a work surface generously. Turn out dough, fold once, and pat into a 8-inch (20cm) circle with even thickness. Brush off excess flour.
09 -
Cut dough into 8 wedges and place them spaced on prepared baking tray.
10 -
Brush tops lightly with cream, then sprinkle with sliced almonds and coarse sugar. Bake at 430°F for 5 minutes, then reduce to 400°F and bake for 12-14 minutes until golden brown on top and bottom.
11 -
Transfer scones to a wire rack and cool completely.
12 -
Mash 4 raspberries until smooth. Whisk together mashed raspberries, powdered sugar, and cream until thick but pourable.
13 -
Drizzle glaze over cooled scones and allow to set for about 15 minutes before serving.
# Extra Suggestions:
01 -
For a nuttier flavor, substitute 1/4 cup of the all-purpose flour with almond flour. Avoid overmixing to maintain tenderness. Fresh raspberries yield best results, but frozen may be used if necessary.