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Raspberry Almond Scones

5 from 1 vote
Raspberry Almond Scones
These sweet and soft baked scones are made with fresh raspberries and topped with a rich almond glaze!
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings:8 servings

Ingredients

  • 2 cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, softened
  • cup heavy cream
  • 1 teaspoon almond extract
  • 1 egg
  • ½ cup raspberries, see note
  • 1 tablespoon sugar, (for topping)
  • 1-2 tablespoons shaved/slivered almonds

Glaze

  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 1 ½ tablespoons milk , or heavy cream

Instructions

  • 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 1/2 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!

Notes

I used fresh raspberries and froze them for about 20 minutes beforehand to make them easier to fold into the dough. 

Nutrition

Calories: 293 kcal, Carbohydrates: 48 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 49 mg, Sodium: 281 mg, Potassium: 97 mg, Fiber: 1 g, Sugar: 22 g, Vitamin A: 348 IU, Vitamin C: 2 mg, Calcium: 101 mg, Iron: 2 mg
Course: Breakfast
Cuisine: American
Author: Tiffany