Raspberry Almond Scones
I love scones for breakfast. Keep them nice and warm, split them open and add clotted cream or butter. You can’t beat that! Make sure you use the buttermilk. It makes all the difference!
This recipe comes from Sally over at Sally’s Baking Addiction She has so many great recipes that it’s hard to decide which one to cook.
Raspberry Almond Scones
- 2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup + 2 Tablespoons buttermilk, divided
- 1 large egg
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 package (6 ounces
- 1 and 1/4 cups) raspberries
- 1/3 cup sliced almonds
- Fresh Raspberry Icing
- 1/2 package (3 ounces
- or about 1/2 cup) raspberries
- 2 teaspoons granulated sugar
- 1 and 1/2 cups confectioners’ sugar
- 1 Tablespoon cream
- Step 1 Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Step 2 In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- Step 3 In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
- Step 4 Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Step 5 Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You’ll have about 3 Tablespoons of juice. Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.