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Buttery Raspberry Almond Scones

Delightful scones studded with fresh raspberries and sliced almonds, topped with a sweet glaze perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: British
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup fresh raspberries
  • 1/3 cup sliced almonds
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter into the dry mixture, and work it into the mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract.
  5. Pour the wet ingredients into the dry mixture, stirring gently until just combined.
  6. Fold in the fresh raspberries and sliced almonds, being cautious not to crush the raspberries too much.
  7. Turn the dough out onto a floured surface and shape it into a 1-inch thick circle. Cut the circle into 8 wedges.
Baking
  1. Place the wedges on the prepared baking sheet and bake for 18-22 minutes until golden brown.
  2. Remove them from the oven and allow them to cool slightly.
Glazing
  1. While the scones cool, whisk together the powdered sugar, milk, and almond extract until smooth.
  2. Drizzle the glaze over the cooled scones before serving.

Notes

Use cold butter for a flaky texture. Don’t overmix the dough, and feel free to substitute raspberries with blueberries or add lemon zest for variety. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to three months.