Raspberry Almond Scones: Delightful Bakery-Style Treats!
Delightful bakery-style Raspberry Almond Scones, perfect for breakfast or brunch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (cold, cubed)
- ½ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ¼ cup sliced almonds (plus extra for topping)
- Optional Glaze: ½ cup powdered sugar, 1–2 tbsp milk or cream, ¼ tsp almond extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cubed butter and use a pastry cutter or fingers to blend until it looks like coarse crumbs.
- In a separate bowl, whisk cream, egg, vanilla, and almond extract. Stir into the dry mix until just combined.
- Gently fold in raspberries and sliced almonds.
- Turn dough onto a floured surface, pat into a circle, and cut into 8 wedges. Brush with cream, sprinkle extra almonds on top.
- Bake at 400°F for 18–22 minutes until golden. Optional: drizzle with glaze.
Notes
- Be careful not to overmix the dough to keep the scones light and fluffy.
- For a sweeter finish, drizzle the optional glaze on top after baking.
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Protein: 5g