Raspberry Almond Scones
Every time I bake these Raspberry Almond Scones, it feels like a gentle pause in the day. I first made them for a quiet Sunday brunch, and now they’ve become a family favorite—soft on the inside, golden on the outside, and bursting with juicy raspberries and nutty almond flavor. They pair perfectly with a cup of tea and a moment to yourself (or to share with someone special).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp cold unsalted butter, cubed
½ cup heavy cream (plus extra for brushing)
1 large egg
1 tsp almond extract
¾ cup fresh or frozen raspberries
¼ cup sliced almonds
Optional: coarse sugar for topping
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk cream, egg, and almond extract. Add to dry ingredients and mix until just combined.
Gently fold in raspberries and almonds—don’t overmix!
Turn dough onto a floured surface, pat into a circle, and cut into 8 wedges.
Place on baking sheet, brush with cream, and sprinkle with coarse sugar.
Bake 18–22 minutes or until golden. Cool slightly and enjoy warm.
Notes
Delivers: Tender crumb, fruity bursts, and a buttery almond finish
Nutrition
- Calories: ~280 per scone
Find it online: https://thecomfortspoon.com/raspberry-almond-scones-2/