Raspberry and almond scones
Enjoy the delightful tartness of raspberries paired with nutty almonds in these easy-to-make scones. Perfect for breakfast or an afternoon snack, they bake to a golden brown with a light, crumbly texture.
Cook time 25 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1/3 cup almonds
1 tsp baking powder
1/3 cup sugar
1/3 cup raspberries
1 cup heavy whipping cream
2 tbsp milk (1% fat)
Indulge in the delightful harmony of tart raspberries and nutty almonds with these Raspberry and Almond Scones. Perfect for a morning treat or afternoon snack, these scones are simple to prepare and even more enjoyable to eat. Follow this recipe to create a batch of scones that are both light and full of flavor.
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent the scones from sticking.
In a large mixing bowl, combine the self-raising flour, finely chopped almonds, baking powder, and sugar. Stir until these dry ingredients are well mixed.
Gently fold the raspberries into the dry mixture. Be careful not to mash them too much—they should remain fairly intact to ensure pockets of fruity goodness in the scones.
Pour the heavy whipping cream into the dry mixture. Using a spatula or your hands, combine the ingredients until the dough just comes together. Avoid over-mixing—the dough should be slightly sticky and crumbly.
Dust a clean surface with flour and turn the dough out onto it. Gently knead the dough a few times to help it come together. Pat the dough into a round shape, about 1-inch thick.
Using a sharp knife or a pastry cutter, cut the dough into 8 equal wedges (like a pizza). Place the wedges onto the prepared baking sheet, leaving some space between each one.
Brush the tops of the scones with the 2 tablespoons of milk. This will help give them a nice golden color when baked.
Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the scones are golden brown and a skewer inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool on a wire rack for a few minutes. Serve warm, perhaps with a dollop of clotted cream or a smear of your favorite jam.
Enjoy the warm, delicious Raspberry and Almond Scones fresh from the oven, paired perfectly with a cup of tea or coffee. These scones are sure to impress your family and friends with their balanced sweetness and delightful texture. You’ll be glad you took the time to create such a delightful treat!
Raspberry and almond scones FAQ:
Bake the scones in a preheated oven at 400°F (200°C) for about 15-20 minutes. They are done when golden brown and a skewer inserted into the center comes out clean.
The scones are done when they are golden brown on the top and a toothpick or skewer inserted in the center comes out clean. They should feel firm to the touch.
Yes, you can substitute heavy whipping cream with a non-dairy milk or a thicker alternative like coconut cream, but this may affect the scone's texture and richness.
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to a month.
A standard baking sheet will work well for these scones. Make sure to line it with parchment paper or lightly grease it to prevent sticking.
Tips:
- Use cold ingredients.: Ensure your heavy whipping cream and milk are cold before mixing. This helps in achieving the scones' flaky texture.
- Do not overmix.: Mix the ingredients just until combined to avoid scones that are dense and tough.
- Be gentle with raspberries.: Fold the raspberries into the dough carefully to prevent them from breaking and staining the dough.
- Add a touch of almond flavor.: Consider adding a few drops of almond extract to enhance the almond flavor in the scones.
- Chill the dough.: Let the dough chill in the refrigerator for 15-20 minutes before baking. This ensures the scones hold their shape and rise well.
Nutrition per serving
6 ServingsCalories 400kcal
Protein 9g
Carbohydrates 50g
Fiber 2.86g
Sugar 13g
Fat 18g
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