Raspberry Scones with Toasted Almonds

A twist on the classic cream scone, these Raspberry Scones with Toasted Almonds are elegant and incredibly light and tender. Share them with the people you love! 

Overview

• Skill Level: Beginner 
• Technique Used: The Biscuit Mixing Method
• Component Used: Basic Scone Recipe

These raspberry scones feel a little more celebratory than other scone flavors I make. They are filled with tart raspberries and almond flavor. A drizzle with a simple powdered sugar glaze sends them over the top with indulgence.

I like to break out this recipe for special occasions like a birthday brunch, Valentine’s Day, Mother’s Day, or anytime I’m feeling a little extra fancy. Serve them with a glass of champagne or mimosa!

I made these raspberry scones using my basic scone recipe with the addition of raspberries, almond extract, and topped with sliced almonds. I then made a basic powdered sugar glaze with milk to make a beautiful creamy drizzle.

Ingredient Functions

• All-Purpose Flour is the main structure of the scones. It has a moderate amount of protein in it which gives the scones the proper texture. You can swap the flour for a gluten-free blend like King Arthur’s Gluten Free Measure for Measure Flour.
• Baking Powder is the chemical leavening for the scones and makes them rise.
• Salt balances the flavors of the baked goods.
• Sugar slightly sweetens the scones.
• Butter coats the flour acting as a barrier for gluten development. It also creates pockets of fat in the dough which will create flakiness when baked.
• Heavy cream is the main moisture in the scones and adds richness. You can also use buttermilk or half and half. I don’t recommend using milk because it’s not as thick and will make the dough too loose.
• Egg helps bind the dough together and helps it to rise.
• Raspberries are the star flavor of this recipe. You can use fresh or frozen. You can also swap them for another berry like whole blueberries, whole blackberries, or strawberry pieces.
• Almond Extract adds a slight almond flavor to the dough but can be left out if desired or replaced with vanilla extract.
• Almond Slices are technically optional but add crunchy texture and toasty flavor. The almond slices will toast in the oven as they bake.
• Glaze is another optional component. For this recipe, I’m using a simple powdered sugar glaze. If desired, you can add more almond extract or even raspberry jam to the glaze for more flavor and color.

How to make Raspberry Scones

Raspberry scones are quick and easy to make. The mixing method used to make scones that are fluffy, tender and moist is the biscuit mixing method. If you follow this method, you will not have dense or dry scones.

The first step before you begin baking is to gather all of your ingredients and measure them out. Place the butter and heavy cream back in the refrigerator to stay cold until ready to use.

Combine Dry Ingredients

Place all of the dry ingredients for the raspberry scones in a large mixing bowl and whisk them all together. This recipe has a large quantity of baking powder which will help keep the scones very tender.

Cut the Butter into the Dry Ingredients

It is crucial that your butter is very cold for these scones. This will create flakiness in the scones.

Add the butter into the bowl and use a pastry cutter, fork, or your fingers to “cut” the butter into the dry ingredients until it resembles coarse meal.

The process of cutting in fat serves to coat the flour so that it will not overdevelop gluten once liquid is added. This process also evenly distributes pieces of fat throughout the dough so that little pockets of steam will be created when it bakes, creating flakiness.

Add the Raspberries

Stir the raspberries into the scone mixture until evenly distributed. You can use fresh or frozen raspberries. If using frozen, make sure to keep them in the freezer until this step. Do not thaw or else they will release too much liquid into the batter.

Mix in the Liquid Ingredients

Lightly whisk together all wet ingredients. I like to mix them in a large liquid measuring cup and then add this mixture to the dry ingredients and gently stir together using a spatula.

I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop!

Fold the Dough

Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough should be very crumbly at this point. Use a bit of pressure to press the dough together into one mass.

Press the dough out to about a 1-inch (2.5 cm) thick rectangle. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees.

Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones.

If you use frozen berries, it can make this dough more moist and tricky to work with. Dust more flour on top of the dough as needed to make it manageable. If using fresh raspberries, some of them will likely pop. This is to be expected and completely fine. In fact, I love the pretty pink streak of color that it gives the dough.

Form the Dough

Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this but a sharp knife also works. Alternatively, use a round cutter to make round scones.

Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your scones will not spread too much and will allow your oven to fully pre-heat. 

Bake the Scones

Brush the scones lightly with cream and sprinkle liberally with almond slices. Bake until golden brown. Transfer to a cooling rack.

If using the glaze, wait at least 10 minutes to cool before drizzling with the powdered sugar glaze. Enjoy slightly warm or room temperature.

Storage & Make-Ahead Scones

Store leftovers completely cooled at room temperature wrapped in foil or plastic wrap for up to 2 days. Alternatively, you can freeze the scones raw and bake straight from frozen at 425°F/220°C for 18-22 minutes, until baked through. 

FAQ

What are scones?

Scones are in a category of the baking world called quick breads. This means that scones (and other quick breads like biscuits) can be made and baked quickly because a chemical leavening is used instead of yeast to make the bread rise.

Scones are very similar to an American biscuit and the two baked goods have very similar ingredients and techniques for making them. While there are varying kinds of scones around the world, the scones that are typically seen in American bakeries are slightly sweetened and typically have fruit or other add-ins.

Can I make raspberry scones with buttermilk?

Yes! For the liquid in this recipe, you can use cold heavy cream, half and half, or buttermilk.

Can I leave out the almond in this recipe?

Of course! If preferred, you can omit the almond extract and almond slices. This will make a delicious raspberry scone even without the almond flavor. You can also swap the almond extract for the same amount of vanilla extract.

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try other delicious scone recipes!

• Strawberries & Cream Scones
• Cranberry Orange Scones
• Chocolate Chip Scones
• Blueberry Scones with Lemon Glaze