Raspberry Almond Scones Soft are the ultimate treat for breakfast or brunch, combining tender scone texture with the delightful flavors of almond and fresh raspberries. These sweet pastries are topped with a luscious glaze, making them not only delicious but also visually appealing. The balanced sweetness, nutty almond notes, and bursts of tangy raspberry create a symphony of flavors that will leave you craving more. Let’s dive into how to make these delightful treats!
Delightful Raspberry Almond Scones Soft Recipe — Raspberry Almond Scones Soft are the ultimate treat for breakfast or brunch, combining tender scone texture with the delightful flavors of almond and fresh raspberries. These sweet pastries are topped
Why You’ll Love This Raspberry Almond Scones Soft
There are countless reasons to love these soft raspberry almond scones. First, they are incredibly easy to prepare, making them a perfect choice for busy mornings. Second, the combination of fresh raspberries and almond extract delivers a rich flavor that’s both comforting and refreshing. Third, these scones are versatile enough to be enjoyed for breakfast or as a sweet afternoon snack. Additionally, they can be customized with different toppings, such as icing or whipped cream, for an extra touch. If you’re looking for easy raspberry almond scone recipes, this one will not disappoint! Lastly, they are ideal for serving at brunch, impressing your guests with minimal effort.
Ingredients for Raspberry Almond Scones Soft
Gather these items:
- 284g all-purpose flour, plus extra for dusting
- 65g granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon fine salt
- 100g unsalted butter, softened
- 90ml light cream or half and half (10% fat), plus 30ml for brushing
- 60ml full fat Greek yogurt
- 1 large egg
- 5ml pure vanilla extract
- 0.5 teaspoon pure almond extract
- 120g fresh raspberries, partially frozen
- 35g sliced or flaked almonds, for topping
- 1 tablespoon coarse or raw sugar, for topping
- Optional: 35g almond flour (replace 35g all-purpose flour for almond version)
How to Make Raspberry Almond Scones Soft Step-by-Step
- Step 1: Spread fresh raspberries on a parchment-lined tray and place in the freezer for 30 to 60 minutes until firm.
- Step 2: Preheat the oven to 220°C and line a large baking tray with parchment paper.
- Step 3: In a large bowl, mix flour, granulated sugar, baking powder, and salt. Add the softened butter and incorporate it using fingertips or an electric mixer until the mixture resembles coarse crumbs.
- Step 4: In a separate small bowl, whisk together light cream, egg, Greek yogurt, vanilla extract, and almond extract.
- Step 5: Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined and moistened.
- Step 6: Add the semi-frozen raspberries and fold into the dough with minimal mixing to prevent crushing. The dough will be soft and sticky.
- Step 7: Generously flour the work surface. Turn the dough out and fold it over once. Pat into a 20cm circle, maintaining an even thickness. Dust off excess flour.
- Step 8: Slice the dough into 8 wedges. Place each wedge onto the prepared baking tray.
- Step 9: Brush scone tops lightly with cream. Sprinkle with sliced almonds and coarse sugar. Bake at 220°C for 5 minutes, then reduce temperature to 200°C and continue baking for 12-14 minutes until golden brown on top and bottom.
- Step 10: Transfer baked scones to a wire rack and allow to cool.
- Step 11: Mash 4 raspberries until smooth. In a small bowl, whisk together mashed raspberries, powdered sugar, and cream until a thick, pourable consistency forms.
- Step 12: Drizzle the glaze over cooled scones. Let set for approximately 15 minutes before serving.
Pro Tips for the Best Raspberry Almond Scones Soft
Keep these in mind:
- Ensure your butter is softened but not melted for the best texture.
- Use partially frozen raspberries to prevent them from breaking down in the dough.
- For a more intense flavor, consider adding a pinch of lemon zest.
- Don’t overmix the dough; this keeps your scones tender and fluffy.
- Try adding a bit of almond flour for a nuttier texture.
Best Ways to Serve Raspberry Almond Scones Soft
These scones can be enjoyed in various ways. For a delightful breakfast, pair them with a dollop of clotted cream or Greek yogurt. You can also serve them with a side of jam for an extra fruity kick. For an afternoon tea experience, accompany the scones with a light herbal tea or coffee. If you love a sweet touch, drizzle them with icing or serve with a cream cheese spread for a unique twist on raspberry almond pastries.
How to Store and Reheat Raspberry Almond Scones Soft
To keep your scones fresh, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to a month. When you’re ready to enjoy, simply reheat them in a preheated oven at 180°C for about 5-7 minutes until warmed through. This method helps retain their softness and flavor, making them perfect for meal prep or last-minute brunches.
Frequently Asked Questions About Raspberry Almond Scones Soft
What’s the secret to perfect Raspberry Almond Scones Soft?
The key to achieving perfect soft raspberry almond scones is to avoid overmixing the dough. This will ensure they remain tender. Also, using cold ingredients helps maintain their fluffy texture.
Can I make Raspberry Almond Scones Soft ahead of time?
Yes, you can prepare the dough in advance and refrigerate it. Just remember to bake them fresh when you’re ready for a delightful breakfast or brunch treat!
How do I avoid common mistakes with Raspberry Almond Scones Soft?
To prevent dry or tough scones, measure your flour accurately and avoid adding too much liquid. Additionally, ensure your baking powder is fresh to help the scones rise properly.
Variations of Raspberry Almond Scones Soft You Can Try
Feel free to get creative with your scone flavors! You can swap out raspberries for blueberries or strawberries for different fruity notes. Another variation is to add chocolate chips for a sweet twist. For a healthier option, consider making gluten-free raspberry almond scones by using a gluten-free flour blend. You can also explore vegan raspberry almond scone options by substituting dairy ingredients with plant-based alternatives.
For more delicious recipes, check out our latest recipes or try making Greek Chili Chicken Alfredo for a hearty meal. You can also enjoy these scones with a side of Creamy Spinach Mushroom Shrimp for a delightful pairing!
Print
Delightful Raspberry Almond Scones Soft Recipe
- Total Time: 34 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Raspberry Almond Scones are soft, delicious, and topped with a sweet glaze, perfect for any occasion.
Ingredients
- 284g all-purpose flour, plus extra for dusting
- 65g granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoon fine salt
- 100g unsalted butter, softened
- 90ml light cream or half and half (10% fat), plus 30ml for brushing
- 60ml full fat Greek yogurt
- 1 large egg
- 5ml pure vanilla extract
- 0.5 teaspoon pure almond extract
- 120g fresh raspberries, partially frozen
- 35g sliced or flaked almonds, for topping
- 1 tablespoon coarse or raw sugar, for topping
- Optional: 35g almond flour (replace 35g all-purpose flour for almond version)
Instructions
- Spread fresh raspberries on a parchment-lined tray and place in the freezer for 30 to 60 minutes until firm.
- Preheat the oven to 220°C and line a large baking tray with parchment paper.
- In a large bowl, mix flour, granulated sugar, baking powder, and salt. Add the softened butter and incorporate it using fingertips or an electric mixer until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together light cream, egg, Greek yogurt, vanilla extract, and almond extract.
- Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined and moistened.
- Add the semi-frozen raspberries and fold into the dough with minimal mixing to prevent crushing. The dough will be soft and sticky.
- Generously flour the work surface. Turn the dough out and fold it over once. Pat into a 20cm circle, maintaining an even thickness. Dust off excess flour.
- Slice the dough into 8 wedges. Place each wedge onto the prepared baking tray.
- Brush scone tops lightly with cream. Sprinkle with sliced almonds and coarse sugar. Bake at 220°C for 5 minutes, then reduce temperature to 200°C and continue baking for 12-14 minutes until golden brown on top and bottom.
- Transfer baked scones to a wire rack and allow to cool.
- Mash 4 raspberries until smooth. In a small bowl, whisk together mashed raspberries, powdered sugar, and cream until a thick, pourable consistency forms.
- Drizzle the glaze over cooled scones. Let set for approximately 15 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210 calories
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
