These sweet and soft baked scones are made with fresh raspberries and topped with a rich almond glaze!
It wasn’t until just a couple of years ago I discovered that scones came in some many varieties. After my family moved to Utah from California, we used to go back to Cali to visit family several times each year. Eventually my siblings (all older than me) had jobs and were in college and couldn’t take the time off to go on vacations as often. So I’d fly out by myself and stay with cousins each summer. I looked forward to those summer Cali vacations all. year. long. I especially looked forward to my Aunt Paula’s scones.
My cousin Jeanette and I are only 2 months apart and got along better than twins. In fact, we often got stares in public and lots of “oh my gosh what cute twins!” while out and about with my aunt. We actually kind of liked the attention and one year we bought matching outfits and wore our hair in identical braids for a whole week. Jeanette and I didn’t actually have a lot of the same interests but we always agreed one at least one thing: her mom made some crazy-good scones.
Aunt Paula deep-fries her scones and puts butter on them. I don’t know if the recipe really originated in Utah (probably not) but a lot of people call them Utah Scones. Anyway, my mom never made them so the only time I had the chance to have scones was when I spent the summer in California with my cousin. They were always the same – buttery fried scones – but man were they tasty.
A couple of years ago I discovered that you could get strawberry scones, or lemon scones, or chocolate scones (what the?!) and went through a big scone-connoisseur phase. I’ll always love my Aunt Paula’s fried butter scones, but I must say, these raspberry almond scones have to be a tie for my top favorite.
What I adore about these scones is that they are moist and fluffy – a lot of scone recipes yield really dried out dough and I feel like I have to drink a gallon of orange juice just to get them down. But these are not that way at all. They are nice and moist and full of yummy almond-raspberry flavor. And the glaze. Ohhhhh the glaze! Nothing too fancy, just 3 ingredients, but you’re gonna want that glaze on top of these scones. It adds a whole lot of yum to this easy 30 minute breakfast!
- 2 cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons butter, softened
- ½ cup + 2 tablespoons heavy cream
- 1 teaspoon almond extract
- 1 egg
- ½ cup raspberries (I used fresh raspberries and froze them for about 20 minutes beforehand to make them easier to fold into the dough)
- 1 tablespoon sugar (for topping)
- 1-2 tablespoons shaved/slivered almonds
- 1 cup powdered sugar
- ¼ teaspoon almond extract
- 1½ tablespoons milk or heavy cream
- Preheat oven to 425 degrees. Add flour, 3 tablespoons sugar, baking powder, salt and butter in a bowl and mix until well blended. Add egg, 1 teaspoon almond extract, and heavy cream and mix until soft. Gently fold in raspberries (it's okay if they turn the dough pink a little bit).
- Knead dough 1-2 minutes on a lightly floured surface. Place a sheet of parchment paper or aluminum foil on a baking sheet (or you may grease the pan with cooking spray). Transfer the dough to the baking sheet. Pat the dough into into a circle about ½ inch thick. Use a pizza cutter to cut dough into 8 wedges and gently spread the wedges out so they aren't touching. Sprinkle wedges with 1 tablespoon sugar and slivered almonds.
- Bake for 10-12 minutes until scones turn a very light golden brown. While scones are baking, whisk together all ingredients for the glaze. Drizzle over the scones and serve warm. Enjoy!