Raspberry and Almond Scones

Easy Raspberry and Almond 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

This scone recipe produces one large scone, rather than small individual scones.

It’s a great scone recipe to use in the morning for breakfast as it is relatively quick and easy to whip up, especially if you use an electric stand mixer.

And compared to the time to cut out individual scones, patting the dough into one large cake takes next to no time.

Making Scones for Brunch

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.

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.

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.

Variations

In place of the raspberries, you could also use:

• Blueberries: fresh or frozen.
• Mixed berries: use a mix of frozen berries, such as blackberries, raspberries and blueberries.
• Raisins or sultanas: mix about 1/4 cup through the dough.
• Dates: chop about 1/4 cup of pitted dates and mix through the dough.
• Vanilla: omit any fruit for a plain vanilla-scented scone.

5 stars (3 reviews)

Raspberry and Almond Scones

Thanh | Eat, Little Bird

Prep10 minutes mins

Cook30 minutes mins

Total40 minutes mins

Serves: 4 to 6

Quick and easy Raspberry and Almond Scones which is baked as one large cake and sliced up to share. Recipe using fresh or frozen raspberries.

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Ingredients

• 225 g (1 ½ cups) plain flour
• 5 g (1 teaspoon) baking powder
• 110 g (½ cup) caster sugar, (superfine sugar) or vanilla sugar
• ¼ teaspoon vanilla bean powder, optional or omit if you are using vanilla sugar
• 40 g (3 tablespoons) unsalted butter, cold and cubed
• 100 g (½ cup) raspberries, frozen
• 125 ml (½ cup) milk
• 1 handful demerera sugar
• 1 handful flaked almonds
• icing sugar, (powdered sugar) for dusting

Instructions 

1. Preheat the oven to 200°C (390°F) (without fan).
2. Mix together the flour, baking powder, sugar and vanilla bean powder (if using) in a large bowl.
3. 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.
4. 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.
5. Try not to overwork the mixture, as this could result in tough scones.
6. Place the dough onto a tray lined with non-stick baking paper.
7. Gently pat the dough into a rough circle shape.
8. Top the dough with the frozen raspberries by gently pushing them into the dough.
9. Lightly brush the dough with some milk.
10. Sprinkle generously with demerera sugar and flaked almonds.
11. Bake for 30-35 minutes, or until the scone is lightly golden and a skewer inserted in the centre comes out clean and dry.
12. Dust with icing sugar (powdered sugar) and serve warm or cold.

Kitchen Notes

• FROZEN VS FRESH RASPBERRIES
  * 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.
• 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 Information Nutrition Information

Serving: 8g, Calories: 174kcal, Carbohydrates: 32.5g, Protein: 3g, Fat: 3.6g, Cholesterol: 9.2mg, Sodium: 8.4mg, Fiber: 1.3g, Sugar: 13.8g

Did you make this recipe?

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Update

This recipe was first published on 7 May 2017. It has been updated with more comprehensive recipe notes.

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