Raspberry and almond scones
Delight in the perfect blend of sweet and nutty with our Raspberry and Almond Scones recipe. Made with self-raising flour, crunchy almonds, fresh raspberries, and rich heavy whipping cream, these scones are an irresistible treat for breakfast or tea time. Quick and easy to bake, they offer the perfect balance of flavors and textures in every bite. Discover how simple it is to create these delicious scones from scratch!
- 15 Mar 2024
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 2.86g | 8% |
| Sugar 13g | 13% |
| Fat | |
| Fat 18g | 21% |
| Saturated 9g | 31% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 16mg | 3% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 1.11mg | 7% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 2.39mg | 3% |
| Vitamin E 2.12mg | 14% |
| Vitamin K 2.03ug | 2% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 180mg | 5% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 0.93mg | 8% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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