Hey there! So, I’ve got this recipe for Raspberry Almond Scones that I’ve been wanting to share with you. It’s one of those comforting bakes that always brings back memories of lazy Sunday mornings. I first stumbled upon this gem while trying to impress my partner with a fancy breakfast, and let’s just say it worked like a charm (even if the kitchen looked like a tornado hit it afterward).
Why You’ll Love This
I make these scones when I want to feel like I’ve got my life together, don’t we all need that sometimes? My family goes nuts for them because they’re just the right balance of sweet and tangy, plus the almonds add that extra crunch (they never last long around here!). Oh, and if you’re someone who usually finds scones too dry, fear not! These are delightfully moist, mostly because of the juicy raspberries.
Ingredients You’ll Need
- 2 cups all-purpose flour (sometimes I use whole wheat if I’m feeling healthy-ish)
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed (grandma swore by Kerrygold, but any brand works)
- 2/3 cup buttermilk (or regular milk with a splash of vinegar)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (though I’ve cheated with frozen when in a pinch)
- 1/2 cup sliced almonds
How to Make These Delightful Scones
- First, preheat your oven to 400°F (200°C). Get your baking sheet ready—line it with parchment paper (or just grease it if you forgot to buy some).
- Mix the flour, sugar, baking powder, and salt in a big bowl. Then, cut in the cold butter until the mix resembles a crumbly texture. It’s okay if some bits are bigger than others, it adds character!
- In another bowl, whisk together the buttermilk, egg, and vanilla extract. Pour this into the dry ingredients, and gently mix until just combined.
- Now’s the fun part—carefully fold in the raspberries and almonds. Don’t worry if some of the raspberries break, they burst and swirl beautifully.
- Turn the dough onto a floured surface and shape it into a disc (about 1 inch thick). Cut it into 8 wedges, like a pizza.
- Place the wedges onto your baking sheet. Bake for 18-22 minutes, or until golden brown on top. This is where I usually sneak a taste because it smells too good to resist.
Personal Notes
I once tried baking these at a higher temperature thinking they’d cook faster—spoiler alert: they got a bit too crispy. Your patience will reward you with perfect scones.
Fun Variations
I’ve experimented with adding a dash of cinnamon, which was lovely. Once, I even swapped out the raspberries for blueberries; it was not quite as zesty but still decent. However, my attempt with chocolate chips didn’t quite hit the mark—it was just too sweet.
What You Need in the Kitchen
You’ll want a pastry cutter for the butter, but if you’re like me and can’t always find it when you need it, two forks work just fine.
Storing Your Scones (If Any Survive!)
Keep them in an airtight container at room temperature for up to two days—though honestly, in my house, they never last more than a day!
How to Serve
We like to enjoy these scones with a dollop of clotted cream and a spoonful of homemade raspberry jam. It’s a bit indulgent, but hey, life’s too short not to treat yourself.
Pro Tips for Better Scones
I’ve learned the hard way not to rush the mixing; over-kneading makes them tough, and no one wants that. Also, make sure your butter is cold—it makes all the difference!
FAQ
Can I use frozen raspberries? Absolutely! Just be sure to add them straight form the freezer to avoid too much mushiness.
What if I don’t have almonds? No worries—walnuts work too, or you can skip them altogether!