So you’re craving something sweet, fancy-sounding, but don’t actually want to break a sweat in the kitchen? Same. Enter almond raspberry scones: they sound like they belong in a high-end café with overpriced lattes, but in reality, they’re insanely easy to make at home. You’ll get that buttery, crumbly goodness loaded with tart raspberries and a hint of almond, all without needing a culinary degree. Honestly, these are “fake it till you bake it” level impressive.
Why This Recipe is Awesome
First off, these scones taste like you went all-out, when really, you just tossed some stuff into a bowl and hoped for the best. Buttery, fruity, nutty, and just sweet enough—they hit all the flavor notes without being cloying.
Second, you can totally pass them off as breakfast, dessert, or a snack to eat while hiding from responsibilities. They’re versatile. They also happen to freeze well, which means you can stash some away and then casually reheat them when you want to look like you have your life together. Spoiler: you don’t, but the scones will convince people otherwise.
Ingredients You’ll Need
- 2 cups all-purpose flour (basic, but reliable)
- 1/3 cup granulated sugar (because life without sugar is sad)
- 1 tablespoon baking powder (the magic puff-maker)
- 1/2 teaspoon salt (just enough to balance things out)
- 1/2 cup cold unsalted butter, cubed (the crumbly factor)
- 1/2 cup heavy cream (aka liquid happiness)
- 1 large egg (egg glue, basically)
- 1 teaspoon almond extract (the star flavor—don’t skip)
- 1 cup fresh raspberries (tart, juicy, and slightly messy, but worth it)
- 1/4 cup sliced almonds (for crunch and classiness)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons cream (for drizzle magic)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Yes, parchment paper—don’t be a hero and skip it.
- In a big bowl, whisk together the flour, sugar, baking powder, and salt. Simple, right?
- Cut in the cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. Channel your inner stress relief here.
- In another bowl, whisk the egg, cream, and almond extract. Pour this into the dry mix and stir until it just comes together. No need to overachieve.
- Gently fold in the raspberries. Expect a little berry carnage—it’s fine, they’ll still taste amazing.
- Turn the dough onto a floured surface, shape it into a circle about 1-inch thick, and cut into 8 wedges. Pretend you’re slicing a pizza, but way fancier.
- Transfer to your baking sheet, sprinkle with sliced almonds, and bake for 18–22 minutes, until golden and puffed.
- Let them cool slightly, then drizzle with glaze if you’re feeling extra. Or skip it and go straight to face-stuffing mode.
Common Mistakes to Avoid
- Using warm butter. Warm butter = dense, sad scones. Cold butter is the hero here.
- Overmixing the dough. If you knead it like bread, you’ll end up with hockey pucks. Keep it chill.
- Too many raspberries. Yes, I know, they’re delicious. But overload = soggy scones. Trust the recipe.
- Skipping the parchment paper. Unless you enjoy chiseling baked goods off a pan, don’t do it.
Alternatives & Substitutions
- No raspberries? Try blueberries, blackberries, or even chopped strawberries. Basically, throw in whatever berry makes your heart happy.
- Not an almond fan? Swap almond extract for vanilla and skip the almonds on top. Less nutty, still delicious.
- Dairy-free? Use coconut cream and vegan butter. They’ll taste a little different but still work.
- Want to be extra? Add white chocolate chips or drizzle with melted dark chocolate instead of glaze. Because why not.
FAQ (Frequently Asked Questions)
Can I use frozen raspberries?
Yep, just don’t thaw them first. Otherwise, you’ll end up with pink dough that looks like a crime scene.
Can I make the dough ahead of time?
For sure. Wrap it up and keep it in the fridge overnight. Bake fresh in the morning like the kitchen superstar you are.
Do I need heavy cream?
Technically, you could sub in milk, but cream gives that rich bakery-style flavor. Don’t cheat yourself.
Can I freeze baked scones?
Absolutely. Freeze them in a zip-top bag, then reheat in the oven when needed. Boom—instant fresh scones on demand.
What if I don’t have almond extract?
Use vanilla. It won’t be quite the same, but you won’t cry about it either.
Can I make these gluten-free?
Grab a good 1:1 gluten-free flour mix and go for it. Just don’t blame me if the texture is slightly different.
Final Thoughts
Almond raspberry scones are basically your golden ticket to looking like you put in way more effort than you actually did. They’re flaky, buttery, fruity, and just fancy enough to impress without crossing into “Great British Bake Off” stress levels.
So whether you’re whipping these up for brunch, tea time, or just because Tuesday is hard, this recipe has your back. Bake them, eat them warm, maybe even share them if you’re feeling generous. But honestly? No judgment if you keep them all for yourself. You’ve earned it.