These Raspberry & Almond Breakfast Scones are perfect for – you guessed it – breakfast!
I wasn’t planning on making scones today, but with the dreary weather we have been having in Zurich lately (why is it often sunny during the working week but not on the weekends??), I needed to find a way to entertain the children once they got bored with the endless colouring and stamping activities which forms the highlight of our rainy day entertainment options.
My 4-year-old son was rather excited to help me with this recipe, but not in the way I had initially imagined. I recently discovered that my son is a budding photographer at his daycare, often snapping away on a cheap point-and-shoot camera. On some days, he is given tasks such as to photograph items in a specific colour (and his friends would be tasked with shooting things in other colours). Most of the times, he simply captures the other children pulling silly faces or there is just a lot of blurry snapshots of the floor!
So I decided to pass on my once-beloved point-and-shoot camera to the children, and it can be pretty hilarious to see what moments they capture. Who knew they loved photographing their feet so much!
So instead of helping me measure and mix the ingredients as we would normally do when we cook together, today, my son thought it would be more interesting to photograph me cooking in the kitchen. In essence, he has become a food photographer. At 4 years old. Soon, he might have his own food blog! Ha ha 😉
As the recipe title suggests, these Raspberry & Almond Breakfast Scones are great to make in the morning for breakfast as they are relatively quick and easy to whip up, especially if you use a stand mixer. Also, the scones are made in one big dough and sliced up after baking, therefore saving you time on shaping individual scones, like in my other recipe for Raspberry Scones with Homemade Clotted Cream. It’s also nice to be able to cut these scones like a cake because you can then eat as much or as little as you like.
I have prepared these when friends have come over for brunch in under 10 minutes – just triple that time if your children want to “help”! 😉 But it’s a great recipe to know if you have friends coming by at short notice, or you need a stress-free sweet option for brunch on the weekend.
I always have frozen berries in the freezer, which means that I can usually make this recipe without making a special trip to the supermarket. We buy lots of berries when they are at their peak in summer, but when I see that we may not get through them before they start to over-ripen, I simply pop them into a small freezer bag and stash them away in the freezer for when we make our weekly compote (or applesauce), or to add them to cakes and desserts like this one.
My son loved these scones so much that he ate those two slices shown in the photos. My daughter was more preoccupied with the frozen raspberries!
Raspberry & Almond Breakfast Scones
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: Serves 4-8
- 1 1/2 cups (225 g) plain flour, sifted
- 1 teaspoon baking powder
- 1/2 cup (110 g) vanilla sugar or caster sugar
- 1/4 teaspoon vanilla bean powder (optional or you can omit if you are using vanilla sugar)
- 2 tablespoons (40 g) cold unsalted butter, cubed
- 1/2 cup (100 g) frozen raspberries
- 1/2 cup (125 ml) full cream milk
- handful demerera sugar
- handful flaked almonds
- Preheat the oven to 200°C (390°F).
- Mix together the flour, baking powder, sugar and vanilla bean powder (if using) in a large bowl.
- Add the cubes of butter, and use your fingertips to rub the butter into the dry ingredients. Alternatively, you can do this with a stand mixer using the flat paddle attachment. The butter should be well incorporated and the mixture should resemble wet sand.
- Add most of the milk (you may not need all of it), and gently combine until the mixture starts to come together in a dough. Add the rest of the milk if the dough is too dry. Try not to overwork the mixture, as this could result in tough scones.
- Place the dough onto a tray lined with non-stick baking paper, and gently pat the dough into a rough circle shape.
- Top the dough with the frozen raspberries by gently pushing them into the dough.
- Lightly brush the dough with some milk.
- Sprinkle generously with demerera sugar and flaked almonds.
- Bake for 30-35 minutes, or until the scone is lightly golden and a skewer inserted in the centre comes out clean and dry.
- Dust with icing sugar and serve warm or cold.
Frozen raspberries work best in this recipe as it is easier to top the scones with frozen raspberries; fresh raspberries will become squashed and bruised from the handling.
Other frozen berries, or mixed frozen berries, also work great in this recipe.
- Serving Size: 8
- Calories: 174
- Sugar: 13.8g
- Sodium: 8.4mg
- Fat: 3.6g
- Carbohydrates: 32.5g
- Fiber: 1.3g
- Protein: 3g
- Cholesterol: 9.2mg
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If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird
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