Quick and easy Raspberry Scones with Almonds which are baked in one large cake and sliced up to share. Recipe using fresh or frozen raspberries.
Easy Raspberry Scones
I wasn’t planning on making raspberry 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.
Raspberry Scone Recipe
These raspberry scones are great to make in the morning for breakfast as they are relatively quick and easy to whip up, especially if you use an electric stand mixer.
Also, the raspberry 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 is 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 Raspberry Almond Scones 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.
Using Frozen Raspberries
I always have frozen raspberries in the freezer, which means that I can usually make these raspberry scones 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.
More Breakfast Recipes
If you are looking for more breakfast recipes, you might also like:
Bircher Muesli (Overnight Oats)
PrintEasy Raspberry Scones
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: Serves 4-8
- Category: Breakfast
- Method: Bake
- Cuisine: Australian
Quick and easy Raspberry Scones with Almonds which are baked in one large cake and sliced up to share. Recipe using fresh or frozen raspberries.
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RateIngredients
- 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
- icing sugar (powdered sugar) for dusting
Instructions
- Preheat the oven to 200°C (390°F) (without fan).
- 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 an electric 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.
- 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 (powdered sugar) and serve warm or cold.
Kitchen Notes
Frozen raspberries work best in this recipe as it is easier to top the scones with frozen raspberries.
You can also use fresh raspberries, but use the handle of a wooden spoon to create an indent in the dough before filling it with the fresh raspberry.
Other frozen berries, or mixed frozen berries, also work great in this recipe.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition
- 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
Update
This recipe was first published on 7 May 2017. It has been updated with more comprehensive recipe notes.
What a gorgeous recipe! I think I could eat these any time of day 🙂
★★★★★
Thanks, Michelle! We ate the leftovers for afternoon tea 🙂
Looks so delish! Those photos are gorgeous.
★★★★★
Thanks, Brandi!
It must be so fun to have a little photographer- helper in the kitchen with you 🙂 I can almost picture the scene. By the way, your food photography is stunning and this recipe is so mouthwatering, can’t wait to try!
My son has reached an age where he loves to be helpful, especially in the kitchen, so I’m slowly finding ways to give him little tasks. It’s fun for him and also a confidence-booster, I think 🙂
Now this is the kind of breakfast I can get behind 😀
Totally!! We eat a balanced breakfast most days, but we then like to indulge a bit on weekends, especially when the weather is a bit gloomy!
Those raspberries looks so pretty and red… these would be such a treat for me on mothers day with the kids.
Thank you for this great idea! Deliciously!
★★★★★