A bit of a twist on the classic cream scone, these Buttermilk Raspberry Scones with Toasted Almonds and Buttermilk Glaze are elegant, and incredibly light and tender. Share them with the people you love!
I feel like these scones are a perfect representation of my current state of mind right now. Cheerful. Celebratory. Happy…
Guys, I am happy. I don’t know how long it has been that I could truly say that and not be lying at least a little bit. Perhaps never in my adult years. I’m happy. I’m content. And it almost doesn’t feel real.
Do you ever think about all the things that happened in your life to bring you to the place where you are now? I’ve been thinking about that a lot lately. So many big and little things. Even a lot of things that felt sad and discouraging at the time have brought me to this place where I stand now. This place where I’m happy. It feels almost too big to process.
But here’s the thing. I almost don’t even know what to do with it. I am so used to having turmoil in my life. To feel down. To feel like I’m struggling to focus on my work and make it through another week. I worry about how long it will last. I worry that it isn’t real. I worry I will lose it.
But then I yell at myself, “Kristin! Stop! This is your real life. Quit pushing the happy away!” I’m working on it.
Today I’m sharing with you my happy scones. Scones that are the representation of all things I love. Flaky, buttery, moist scones filled with tart raspberries and tangy buttermilk. And to make them even more happy I topped them with buttermilk glaze and toasted almonds.
They are pure joy. I miss them as I sit here with my hot cup of black coffee and no scones in sight.
If you need a refresher on scone making technique, check out my basic scone recipe. I walk you through step-by-step the process of making super flaky and tender scones.
Scones get a bad wrap for being dry. These are not those scones. Remember, these are happy scones! None of that dry scone business around here. Trust.
- 2 cups (240 gr) all-purpose flour
- 1/4 cup (50 gr) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 TBSP (85 gr) cold unsalted butter, cut into small pieces
- 3/4 cup (94 gr) fresh raspberries
- 1/3 cup (78 ml) buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (113 gr) powdered sugar
- 1 TBSP (14 gr) unsalted butter
- 2 TBSP (28 ml) buttermilk
InstructionsFor the Scones
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces to the bowl, and use a pastry cutter or a fork to cut the butter into the flour until pea sized clumps form. Toss the fresh raspberries into the mixture.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add about 3/4 the liquid into the flour mixture and gently stir until the mixture forms into a ball. Add the rest of the liquid if needed. Do not work the dough very much. Some raspberries may break, that is ok.
- On a lightly floured work surface, turn the dough out and shape into a rectangle. Fold the dough in half and pat out to 1/2" thick. Fold in half again, and pat out again. Repeat one more time finishing by patting out to 1" thick round disk.
- Cut the disk into 8 wedges. Line a baking sheet with parchment paper and gently move the scones to the parchment.
- Refrigerate the scones while preheating the oven to 425F (220 C). Refrigerate at least 15 minutes.
- Bake at 425F (220 C) for 14-16 minutes until golden. Remove from oven and let cool on baking sheet slightly.
- Drizzle with warm buttermilk glaze (recipe below) and sprinkle with toasted almonds.
- Stir all ingredients together in a saucepan over lowest heat. Once smooth and warm, remove from heat.
- Drizzle over scones.
Amount Per Serving: Calories: 0