Introduction to Raspberry Almond Scones Soft
Life can feel like a whirlwind, can’t it? Between juggling work, home, and endless to-do lists, I find comfort in the little moments—like breaking bread with loved ones. That’s where these delightful Raspberry Almond Scones Soft come in! They’re not just pastries; they’re love wrapped in tender dough, bursting with juicy raspberries and the warmth of almond flavor. Perfect for a quick breakfast or an afternoon pick-me-up, these scones are as easy to make as they are to savor. So, let’s bring a little sweetness to our busy days with these irresistible treats!
Why You’ll Love This Raspberry Almond Scones Soft
These Raspberry Almond Scones Soft are a game-changer for busy moms and professionals like us. They come together in a flash, making them a perfect solution for hectic mornings or spontaneous coffee dates. The flavor combination of tart raspberries and nutty almond creates a symphony that will delight your taste buds. Plus, they don’t require fancy techniques or ingredients, ensuring a stress-free baking experience that brings joy to your table!
Ingredients for Raspberry Almond Scones Soft
To create these delightful Raspberry Almond Scones Soft, you’ll need a few key ingredients that are sure to delight your senses. Here’s a quick rundown of what you’ll require:
- All-purpose flour: The foundation of the scone, providing structure and tenderness.
- Granulated sugar: For just the right amount of sweetness that pairs perfectly with the tart raspberries.
- Baking powder: This is your secret leavening agent that gives the scones their lovely rise and fluffy texture.
- Fine salt: A pinch enhances all the flavors, making them pop!
- Unsalted butter: Use softened butter for richness and to help create that flaky texture we love in scones.
- Light cream or half and half: This adds moisture; you can also use whole milk if that’s what you have on hand.
- Full-fat Greek yogurt: It helps keep the scones tender while adding a delightful tang.
- Egg: This binds everything together and contributes to that lovely golden color.
- Pure vanilla extract: For a warm, comforting flavor that enhances the overall taste.
- Pure almond extract: It brings a nutty richness that complements the raspberries beautifully.
- Fresh raspberries: Make sure they’re just ripened; they provide juicy flavor and a burst of color. Frozen works, too, if fresh aren’t available.
- Sliced or flaked almonds: For a crunchy topping that also enhances the almond flavor.
- Coarse or raw sugar: This is for a sweet crunch on top, giving a lovely finish to the scones.
- Optional: Almond flour: For a brilliant nutty flavor, replace some all-purpose flour with almond flour. Perfect for a gluten-free touch!
Don’t worry about the exact measurements just yet—I’ve listed them at the bottom of the article for easy printing. Get ready to whip up these scrumptious scones!
How to Make Raspberry Almond Scones Soft
Prepare the Raspberries
Start by spreading fresh raspberries on a parchment-lined tray. It’s best to partially freeze them for about 30 to 60 minutes. This little trick keeps them intact when mixed into the dough, giving bursts of flavor in every bite!
Preheat the Oven
While your raspberries chill, preheat your oven to 220°C (425°F). A hot oven helps create that golden crust we all love. Don’t forget to line a large baking tray with parchment paper; it makes clean-up a breeze!
Combine Dry Ingredients
In a large bowl, mix together all-purpose flour, granulated sugar, baking powder, and salt. Stir them well to combine. Then, add the softened butter. You can either rub it in with your fingertips or use an electric mixer until the mixture resembles coarse crumbs. This will help achieve that tender scone texture.
Mix Wet Ingredients
In a separate bowl, whisk together the light cream, egg, Greek yogurt, vanilla extract, and almond extract. This creamy mixture pulls everything together beautifully and adds depth to the flavor!
Create the Dough
Make a well in the center of your dry ingredients, then pour in the wet mixture. Gently fold everything together with a spatula until just combined. Be careful not to overmix; we want those scones to remain soft and tender!
Incorporate Raspberries
Now it’s time for the raspberries! Carefully fold them into your dough, keeping in mind to use a gentle hand to avoid crushing them. The dough will be soft and sticky, with vibrant hints of pink peeking through from the raspberries. Trust me; it’s going to be worth it!
Shape the Scones
Generously flour your work surface. Turn the dough out and fold it over once. Pat it down into a 20cm (about 8 inches) circle. Keep the thickness even, and dust off any excess flour on top. Slice the dough into 8 wedges and place them on the baking tray, making sure they have room to rise.
Bake Until Golden
Before sliding them into the oven, brush the tops of the scones lightly with cream. This helps achieve a lovely golden color. Sprinkle with sliced almonds and coarse sugar for that delightful crunch and extra flavor. Bake at 220°C for 5 minutes, then reduce the temperature to 200°C (400°F) for another 12-14 minutes. You want them beautifully golden brown on top and bottom!
Prepare the Raspberry Glaze
While your scones are baking, it’s time to whip up a simple raspberry glaze. Mash 4 raspberries until smooth. In a small bowl, whisk together the mashed raspberries, powdered sugar, and a splash of cream until you achieve a thick, pourable consistency. This glaze adds a sweet finish that will send your scones over the top!
Drizzle and Serve
Once the scones have cooled slightly on a wire rack, drizzle the raspberry glaze over the tops. Allow it to set for about 15 minutes before serving. They’ll be warm, fragrant, and utterly irresistible. Watch as your loved ones reach for them—they won’t last long!
Tips for Success
- Use cold butter for flakier scones; it helps create that light texture.
- Don’t skip the freezing step for raspberries; it preserves their shape.
- For added flavor, try infusing your cream with almond extract beforehand!
- Experiment with different toppings, like lemon zest or a sprinkle of cinnamon.
- Store any leftovers in an airtight container to maintain freshness.
Equipment Needed
- Baking tray: A large one lined with parchment paper is ideal. A rimmed cookie sheet works in a pinch!
- Mixing bowls: Both large and small for mixing dry and wet ingredients.
- Whisk: A classic tool for combining wet ingredients smoothly.
- Spatula: Perfect for folding and mixing without damaging the raspberries.
- Knife: Use it to slice your scone dough into wedges.
Variations on Raspberry Almond Scones Soft
- Cherry Almond Scones: Substitute fresh raspberries with tart cherries for a different fruity twist.
- Gluten-Free Delight: Use a gluten-free all-purpose flour blend to cater to gluten-sensitive family members.
- Vegan Option: Replace the egg with flaxseed meal or a chia seed egg, and use plant-based yogurt and milk.
- Citrus Zest: Add a tablespoon of lemon or orange zest to the dough for a bright, zesty flavor pairing.
- Chocolate Chip Scones: Toss in a handful of chocolate chips along with the raspberries for a scrumptious indulgence.
Serving Suggestions for Raspberry Almond Scones Soft
- Pair your scones with a hot cup of tea or freshly brewed coffee for a cozy experience.
- Serve alongside dollops of clotted cream or whipped butter for added richness.
- Present them on a pretty platter, garnished with fresh raspberries and mint leaves.
- Add a light fruit salad on the side for a refreshing complement.
FAQs about Raspberry Almond Scones Soft
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work well in this recipe. Just remember to partially thaw them first to prevent too much moisture from affecting the dough.
How do I store leftover scones?
Store leftover Raspberry Almond Scones Soft in an airtight container at room temperature for up to three days. For longer freshness, refrigerate them; just reheat briefly in the oven before serving.
Can I replace the almond extract?
Yes, if almond flavor isn’t your thing, simply use vanilla extract instead. It adds a lovely sweetness while still complementing the raspberries beautifully.
How can I make these scones less sweet?
If you prefer a less sweet scone, reduce the amount of granulated sugar or omit the coarse sugar topping. They’ll still be delicious and flavorful!
Is this recipe suitable for brunch events?
Definitely! These Raspberry Almond Scones Soft are perfect for brunch. Their beautiful presentation and delightful flavors will impress your guests!
Final Thoughts
Making Raspberry Almond Scones Soft is more than just baking; it’s an invitation to create moments of joy and connection. Each scone, warm from the oven, holds a burst of sweetness that can brighten even the busiest day. Sharing these delicacies with family and friends fills the air with laughter and satisfaction, transforming any meal into a cherished occasion. Plus, they’re so simple to prepare, squeezing seamlessly into our hectic lives. So, whether it’s your next brunch or a cozy afternoon treat, these scones are sure to make hearts happy and taste buds dance!
Print
Raspberry Almond Scones Soft
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Raspberry Almond Scones Soft are delightful, tender pastries bursting with fresh raspberries and flavored with almond. Perfect for breakfast or an afternoon treat.
Ingredients
- 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
- Spread fresh raspberries on a parchment-lined tray and place in the freezer for 30 to 60 minutes until firm.
- Preheat the oven to 220°C and line a large baking tray with parchment paper.
- 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.
- In a separate small bowl, whisk together light cream, egg, Greek yogurt, vanilla extract, and almond extract.
- Create a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined and moistened.
- Add the semi-frozen raspberries and fold into the dough with minimal mixing to prevent crushing. The dough will be soft and sticky.
- 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.
- Slice the dough into 8 wedges. Place each wedge onto the prepared baking tray.
- 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.
- Transfer baked scones to a wire rack and allow to cool.
- Mash 4 raspberries until smooth. In a small bowl, whisk together mashed raspberries, powdered sugar, and cream until a thick, pourable consistency forms.
- Drizzle the glaze over cooled scones. Let set for approximately 15 minutes before serving.
Notes
- For a nuttier flavor, consider adding almond flour to the mixture.
- Ensure not to overmix the dough to keep the scones tender.
- Fresh raspberries work best, but frozen can be used if necessary.
- Prep Time: 20 minutes
- Cook Time: 17-19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
