Description
Delicious raspberry almond scones with a flaky texture and sweet glaze, perfect for brunch or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup raspberries (fresh or frozen)
- 1/4 cup sliced almonds
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fold in the raspberries and sliced almonds gently to avoid mashing the berries.
- Mix the heavy cream and vanilla extract in a separate bowl, then add this mixture to your dry ingredients and stir just until combined; do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
- Cut the circle into wedges and place them on your prepared baking sheet, leaving space between them.
- Bake for 15-20 minutes or until the scones are golden brown on top.
- Combine the powdered sugar and milk in a bowl for the glaze until smooth, then drizzle over the cooled scones.
- Serve immediately and enjoy!
Notes
For best texture, ensure butter is cold, and avoid overmixing the dough.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg