Video
Raspberry Almond Scones
Tender and soft raspberry almond scones with fresh raspberries bursting throughout and a crunchy toasted almond sugar topping. These are so delicious paired with a cup of tea!
Ingredients
Scone dough:
- 2 cups 284g all-purpose flour, plus more for hands and work surface
- ⅓ cup 65g granulated sugar
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 7 tablespoon 100g unsalted butter, softened
- ⅓ cup 90ml light or half & half (10%) cream*, plus 2 tablespoons (30ml) for brushing
- ¼ cup 60ml full fat Greek yogurt
- 1 large egg
- 1 teaspoon 5ml pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup 120g fresh raspberries (freeze for 30 minutes)
- ⅓ cup 35g sliced or flaked almonds for topping
- 1 tablespoon coarse or raw sugar for topping
Optional: replace ¼ cup (35g) of flour with ⅓ cup (35g) of fine almond flour.
Glaze:
- 4 fresh or frozen raspberries
- ½ cup 60g powdered icing sugar
- 2 teaspoon 10ml light or heavy cream
*you can also use full fat milk. Both give great results with cream making slightly softer scones.
Instructions
- Flash-freeze the berries. Place raspberries on a parchment lined tray and place in the freezer for 30-60 minutes until they are firm and hard.
- Preheat your oven to 425°F and line a large cookie sheet with parchment paper.
- Make the scone dough. Combine flour, baking powder, sugar and salt into a large bowl. Add soft butter and rub it in with your fingertips or use an electric hand mixer until it resembles coarse crumbs and it is well incorporated.
- Whisk together cream (or milk), egg, yogurt and extracts in a small bowl. Make a well in the center of the dry ingredients and pour in the milk mixture. Fold together gently using a spatula until just moistened enough to come together. Add the semi-frozen raspberries and fold them in with just a couple of folds. Do not over-mix. The dough will be quite soft and sticky but resist adding more flour. Generously dust your work surface with flour and turn the mixture out onto it. Fold it over just once. Sprinkle the soft sticky dough with more flour and pat it down into an 8 inch circle pressing in loose bits as necessary. Brush off excess flour with a pastry brush and then slice it into 8 wedges.
- Transfer each wedge to a parchment lined baking tray and brush the tops lightly with cream. Sprinkle generously with flaked almonds and coarse sugar. Bake at 425°F for 5 minutes, then lower the oven to 400 and bake for 12-14 minutes until evenly browned on top and on the bottom. Transfer scones to a wire rack to cool.
- Make the glaze if you wish. Mash the raspberries until smooth, then add powdered sugar and cream in a small bowl and whisk until smooth. It should be opaque pink and quite thick but thin enough to drizzle. Spoon it generously over each scones. Let it set for about 15 minutes and enjoy!
