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Raspberry Almond Scones Soft: 8 Steps to Deliciousness

Raspberry Almond Scones Soft
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Raspberry Almond Scones Soft are delightful, tender pastries bursting with fresh raspberries and flavored with almond. Perfect for breakfast or an afternoon treat.

Ingredients

Scale
  • 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

  1. Spread fresh raspberries on a parchment-lined tray and place in the freezer for 30 to 60 minutes until firm.
  2. Preheat the oven to 220°C and line a large baking tray with parchment paper.
  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.
  4. In a separate small bowl, whisk together light cream, egg, Greek yogurt, vanilla extract, and almond extract.
  5. Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined and moistened.
  6. Add the semi-frozen raspberries and fold into the dough with minimal mixing to prevent crushing. The dough will be soft and sticky.
  7. Generously flour the work surface. Turn the dough out and fold it over once. Pat into an 20cm circle, maintaining an even thickness. Dust off excess flour.
  8. Slice the dough into 8 wedges. Place each wedge onto the prepared baking tray.
  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.
  10. Transfer baked scones to a wire rack and allow to cool.
  11. Mash 4 raspberries until smooth. In a small bowl, whisk together mashed raspberries, powdered sugar, and cream until a thick, pourable consistency forms.
  12. Drizzle the glaze over cooled scones. Let set for approximately 15 minutes before serving.

Notes

    Nutrition

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