The Comfort Spoon

 

Raspberry Almond Scones: Sweet, Flaky, and Made with Love ☕️

Print

Hey there, fellow food lover! Imagine this: It’s a lazy Sunday morning. Sunlight streams through the window as you sip a steaming mug of Earl Grey, and the scent of buttery pastry and sweet raspberries wafts from the oven. That’s the magic of these Raspberry Almond Scones—a recipe I’ve tweaked, loved, and shared more times than I can count. These aren’t just scones; they’re little hugs on a plate. Crispy-edged, tender-centered, and studded with ruby-red raspberries and toasty almonds, they’re the perfect excuse to slow down and savor life’s simple joys. Whether you’re a baking newbie or a seasoned pro, I’ll walk you through every step (with plenty of chef secrets along the way!). Let’s bake some happiness, shall we?

The Brunch That Started It All 🍴

Picture this: It’s 2018, and I’m hosting my first “Friendsgiving Brunch.” The menu? A chaotic mix of waffles, quiche, and my grandma’s infamous cinnamon rolls. But I wanted something *new*—a recipe that felt special but unfussy. Enter these scones. I’ll never forget the moment my best friend, Maya, took her first bite. Her eyes lit up, and she said, “This tastes like a Parisian café… but cozier.” We spent the morning laughing, clinking coffee mugs, and debating whether raspberry-orange jam or lemon curd was the better pairing (team both, obviously). Now, every time I bake these, I’m back at that wobbly kitchen table, surrounded by my favorite people. Food memories? They’re the best kind.

🛒 Ingredients: Your Flavor Toolkit

• 2 cups all-purpose flour – The backbone! For gluten-free folks, swap in a 1:1 GF blend (I love Bob’s Red Mill).
• ⅓ cup granulated sugar – Just enough sweetness. Coconut sugar works too, but expect a darker crumb.
• 1 tbsp baking powder – Not a typo! This ensures sky-high flakiness.
• ½ tsp salt – Balances the berries. Use sea salt for a subtle crunch.
• 6 tbsp cold unsalted butter – Freeze it, then grate it! Cold butter = steam pockets = flaky layers. 🧈
• ½ cup heavy cream – Full-fat for richness. Dairy-free? Coconut cream shines here.
• 1 large egg – Binds everything. Flax eggs (1 tbsp flax + 3 tbsp water) work in a pinch.
• 1 tsp almond extract – The secret weapon! Adds depth. Vanilla works if you’re nut-free.
• ¾ cup raspberries – Fresh or frozen! Pro tip: Toss frozen berries in flour to prevent bleeding.
• ¼ cup sliced almonds – Toast them first for extra crunch. 🌰

👩🍳 Let’s Bake: Step-by-Step (With Chef Hacks!)

Step 1: Preheat that oven to 400°F (200°C). Line your baking sheet with parchment—no sticking, no stress!

Step 2: Whisk dry ingredients in a big bowl. Flour, sugar, baking powder, salt. Imagine you’re creating a cozy blanket for your butter. 🥣

Step 3: Cut in the butter. Pastry cutter? Your fingers? A fork? All good! Stop when it looks like lumpy sand with pea-sized butter bits. Cold = flaky. Warm = sad, dense scones. ❄️

Step 4: Whisk cream, egg, and almond extract. Pour into dry mix. Stir until *just* combined—overmixing is the enemy! Lumps are your friends.

Step 5: Fold in raspberries and almonds. Gentle hands! Smashed berries = pink scones (still tasty, though!).

Step 6: Flour your surface. Pat dough into a 1-inch-thick circle. Slice into 8 wedges (like a pizza!).

Step 7: Brush with cream, sprinkle sugar. Bake 18-22 mins until golden. Your kitchen will smell like a bakery. 😍

✨ Serving Vibes: Make It Instagram-Worthy

Let’s get fancy! Stack scones on a rustic wooden board. Dust with powdered sugar (through a sieve—no clumps!). Add a bowl of lemon curd, clotted cream, or honey-almond butter. Pair with a pot of floral tea or a latte with latte art (heart shapes mandatory). For a cozy twist, split a warm scone and let melted butter pool in the crevices. Yes, chef!

🔄 Mix It Up: 5 Delicious Twists

• Lemon-Blueberry: Swap raspberries for blueberries + 1 tbsp lemon zest.
• Dark Chocolate Chunk: Add ½ cup chopped dark chocolate (because why not?).
• Vegan Joy: Use coconut oil + flax egg + coconut cream.
• Savory Spin: Skip sugar, add ½ cup cheddar + 1 tbsp rosemary.
• Peach Pecan: Fold in diced peaches + pecans. Summer in every bite! 🍑

🍴 Chef’s Corner: Notes & Nostalgia

Fun fact: The first time I tested these, I forgot the baking powder. Hockey pucks ensued. My dog, Biscuit, wouldn’t even eat them! Lesson learned. Over the years, I’ve added almond extract (game-changer!) and learned to freeze dough wedges for “emergency” bake days (read: Tuesday). These scones have fueled late-night recipe writing sessions, postpartum cravings (shoutout to my niece!), and even a surprise proposal brunch (she said yes!). Make them your own—that’s the beauty of baking.

❓ FAQs: Your Questions, Answered

Q: Can I freeze the dough?
A: Absolutely! Freeze unbaked wedges on a tray, then bag them. Bake straight from frozen—add 3-5 extra mins.

Q: Why are my scones dense?
A: Overmixing or warm butter are usual suspects. Handle the dough like it’s a delicate heirloom tomato!

Q: Can I use dried raspberries?
A: Fresh/frozen work best for juiciness. If using dried, soak them in warm juice first to plump up.

Q: How long do they keep?
A: 2 days at room temp, 5 days refrigerated. Reheat in a 300°F oven for 5 mins to revive the magic.

📊 Nutrition (Per Scone):

Calories: 280 | Fat: 15g | Carbs: 32g | Protein: 5g | Sugar: 10g

 

Final Thoughts

These Raspberry Almond Scones aren’t just baked goods—they’re edible memories, little love notes tucked into buttery layers. Whether you’re whipping them up for a special brunch, sneaking one with your morning coffee, or pulling a frozen wedge from the stash for a midweek pick-me-up, they never fail to deliver a moment of joy. So go ahead—bake a batch, share the love, and don’t forget to save one for yourself (you deserve it).