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Raspberry Almond Cream Scones

Tender pastries with the nutty warmth of almond extract and bursting with tart raspberry goodness, perfect for any cozy gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: Baked Goods, Scottish
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup cold butter, cubed
  • 1/2 cup heavy cream Can substitute with half-and-half or coconut cream
  • 1 teaspoon almond extract
  • 1 egg beaten (for egg wash)
Additional Ingredients
  • 1 cup fresh raspberries
  • sliced almonds (for topping)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Using a pastry cutter or your fingers, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, combine the heavy cream and almond extract. Pour this mixture into the dry ingredients and stir until just combined.
  5. Gently fold in the fresh raspberries.
  6. Transfer the dough onto a floured surface and gently shape it into a circle about 1-inch thick. Cut the dough into triangles or use a biscuit cutter for round shapes.
  7. Place the scones on the prepared baking sheet and brush the tops with the beaten egg. Sprinkle with sliced almonds.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until golden brown.
  2. Remove them from the oven and let them cool slightly.
  3. Enjoy warm or at room temperature!

Notes

For perfect scones, avoid overmixing the dough. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.