Introduction to Raspberry Almond Scones Soft
Welcome to the delightful world of Raspberry Almond Scones Soft! If you’ve ever felt rushed in the morning or needed a tasty treat to impress your friends, you’re in the right place. These scones are not only simple to whip up, but they also fill your kitchen with the warm, inviting aroma of baked goodness. Imagine sinking your teeth into a soft scone, bursting with juicy raspberries and the nutty essence of almond. Perfect for breakfast, brunch, or a sweet snack, this recipe is designed to make your busy days a little brighter!
Why You’ll Love This Raspberry Almond Scones Soft
These Raspberry Almond Scones Soft are a game changer for anyone juggling a busy lifestyle. They come together in just 35 minutes, making them ideal for a quick breakfast or a last-minute snack. With a delightful balance of flavors, these scones melt in your mouth. Plus, the joy of sharing them with family or friends makes the whole experience even sweeter. Who wouldn’t love that perfect bite?
Ingredients for Raspberry Almond Scones Soft
Let’s dive into the delightful medley of ingredients that create these soft, buttery Raspberry Almond Scones. Each component plays a crucial role in delivering that delectable taste we all crave. Here’s what you’ll need:
- All-purpose flour: This forms the base of our scones, giving them structure.
- Granulated sugar: Adds sweetness, balancing the tartness of the raspberries.
- Baking powder: The secret to achieving that perfect rise, ensuring a fluffy texture.
- Fine salt: Enhances flavors, making the sweetness pop.
- Unsalted butter: Brings richness and moisture, making the scones tender and soft.
- Light cream or half and half: Adds creaminess without being too heavy, keeping the texture light.
- Full-fat Greek yogurt: Provides moisture and a slight tang, enhancing the overall flavor.
- Egg: Acts as a binder, helping everything stick together beautifully.
- Pure vanilla extract: Infuses a warm flavor that complements both the raspberry and almond notes.
- Pure almond extract: Intensifies the almond flavor, adding depth to the scones.
- Fresh raspberries: These bring that essential fruity burst; partially freezing them prevents them from breaking apart in the dough.
- Sliced or flaked almonds: For topping; they give a delightful crunch and nutty flavor.
- Coarse or raw sugar: Sprinkling this on top gives a beautiful, crunchy finish.
- Optional: Almond flour: Use this for a gluten-free version by replacing a little bit of all-purpose flour.
Don’t forget, the exact quantities are listed at the end of the article, making it easy for you to print and follow!
How to Make Raspberry Almond Scones Soft
Now that you have your ingredients ready, let’s jump into the step-by-step process of making these soft and delectable Raspberry Almond Scones! Each step is designed to be simple yet effective, ensuring you can whisk up these treats in no time. Get comfortable, roll up your sleeves, and let’s get baking!
Step 1: Prepare the Raspberries
Start by spreading the fresh raspberries on a parchment-lined tray. Pop them in the freezer for about 30 to 60 minutes until they’re firm. This little trick helps prevent them from breaking apart when you mix them into the dough. Trust me; frozen raspberries keep your scones intact!
Step 2: Preheat the Oven and Prepare the Baking Tray
Preheat your oven to 220°C (425°F). While the oven heats up, line a large baking tray with parchment paper. This step ensures easy cleanup later and helps your scones not stick to the pan. You’ll thank yourself when it’s time to serve!
Step 3: Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. These ingredients form the base of your scones, giving them their fluffy texture. Mix them well, so everything is evenly distributed. That’s the secret to delicious soft scones!
Step 4: Prepare Wet Ingredients
In a separate small bowl, whisk together the light cream, egg, Greek yogurt, vanilla extract, and almond extract. This blend of wet ingredients adds moisture and flavor to your scones, making each bite melt in your mouth. Mixing them separately helps ensure a smooth batter.
Step 5: Combine Wet and Dry Mixtures
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together with a spatula until they are just combined. Be careful not to overmix; we want those scones to stay soft and fluffy!
Step 6: Fold in Raspberries
Now it’s time to add the semi-frozen raspberries! Gently fold them into the dough with minimal mixing. The goal is to incorporate them without crushing them. That juicy burst of raspberry is what makes these scones truly special!
Step 7: Shape and Cut Dough
Generously flour your work surface to prevent sticking. Turn the dough out and fold it over once. Pat the dough into a circle, about 20cm wide, keeping it an even thickness. Dust off any excess flour before slicing it into eight wedges. That even shape helps them bake uniformly!
Step 8: Add Toppings and Bake
Place each wedge onto the prepared baking tray. Brush the tops lightly with cream—this creates a beautiful golden color as they bake. Sprinkle sliced almonds and coarse sugar on top for an extra crunch. Bake at 220°C for the first 5 minutes, then reduce to 200°C (390°F) and continue baking for another 12-14 minutes until golden brown.
Step 9: Cool and Drizzle with Raspberry Glaze
Once they’re baked, transfer the scones to a wire rack to cool. While they cool, mash a few raspberries in a small bowl. Whisk in powdered sugar and cream to create your glaze. Once the scones are cooled, drizzle the glaze generously over them. Wait for about 15 minutes before serving, and enjoy the sweet perfection you’ve just created!
Tips for Success
- Use chilled butter for a flakier texture; it makes a huge difference!
- Don’t skip the step of freezing raspberries; it preserves their lovely shape.
- Gently fold, don’t mix! Overworking the dough can lead to tough scones.
- Keep an eye on the baking time; ovens vary, and watching for golden edges is key.
- Store leftover scones in an airtight container to maintain freshness.
Equipment Needed
- Large mixing bowl: A sturdy glass or ceramic bowl works great.
- Small mixing bowl: Any smaller bowl will do for the wet ingredients.
- Spatula: A rubber or silicone spatula for gentle folding.
- Baking tray: Can substitute with any oven-safe tray lined with parchment.
- Wire rack: Use a cutting board if you don’t have one.
Variations for Raspberry Almond Scones Soft
- Chocolate Chip Delight: Add 100g of chocolate chips for a chocolatey twist!
- Berry Medley: Swap raspberries for other berries like blueberries or blackberries. Each brings a unique flavor.
- Nutty Boost: Add chopped walnuts or pecans for an extra crunch and a dose of healthy fats.
- Herb-Infused: Incorporate fresh herbs like lavender or lemon zest for a fragrant twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour and almond flour for a gluten-free version.
Serving Suggestions
- Enjoy these scones warm with a dollop of clotted cream or butter.
- Pair with a steaming cup of tea or coffee for a delightful afternoon treat.
- Serve alongside fresh fruit or a light salad for a balanced breakfast or snack.
- Present the scones on a decorative platter for that extra touch when entertaining.
FAQs about Raspberry Almond Scones Soft
Curious about these wonderful Raspberry Almond Scones Soft? You’re not alone! Here are some frequently asked questions that might help clarify any doubts or spark new ideas.
Can I make these scones ahead of time?
Absolutely! You can prepare the dough the night before, shape it into wedges, and store it in the fridge. Just pop them in the oven in the morning for freshly baked scones!
How do I store leftover scones?
Keep leftover Raspberry Almond Scones Soft in an airtight container at room temperature. They are best eaten within two days, but you can freeze them for up to a month!
Can I use frozen raspberries instead of fresh?
You can, though I recommend partially freezing fresh raspberries. If you use frozen, reduce the mixing time to avoid mushiness since they break apart more easily.
What variations can I try for this recipe?
Explore the flavor realm! You can swap raspberries for blueberries or strawberries, or even add chocolate chips for a decadent twist. The options are endless!
Are these scones suitable for a gluten-free diet?
Yes! Simply substitute the all-purpose flour with a good gluten-free blend and add almond flour for that rich taste. Your gluten-free guests will thank you!
Final Thoughts
Baking Raspberry Almond Scones Soft is more than just making a delicious treat; it’s about creating memories in the kitchen. Each bite is a testament to the love and care you put into your cooking. Imagine serving these beautifully golden scones to your family or friends, watching their faces light up with delight. This recipe not only fills your home with a warm aroma but also nourishes those you hold dear. So, whether it’s a busy morning or a leisurely afternoon, let these scones be your go-to moment of joy and comfort. Happy baking!
Print
Raspberry Almond Scones Soft
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful recipe for soft Raspberry Almond Scones, perfect for breakfast or a snack.
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 a 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
- Make sure raspberries are partially frozen to avoid crushing them in the dough.
- You can substitute almond flour for a gluten-free option.
- Allow scones to cool before drizzling with glaze for a neater presentation.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
