Get ready to welcome warm weather with this delightful summer scone recipe! These raspberry almond scones are not only delicious but also incredibly easy to make. There’s no need for complicated steps, lengthy rising times, or extended baking and cooling periods. With just a quick mix of ingredients and some time in the oven, you can have a plate of gorgeous, fruity scones ready to enjoy in under an hour.
INGREDIENTS
Scones
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of salt
- 1 tablespoon baking powder
- ⅓ cup cold butter, cubed
- ¼ teaspoon almond extract
- ¾ cup milk
- ⅓ cup sliced almonds (plus extra for topping)
- 1 cup raspberries (freeze for 15 minutes before using)
Glaze
- ½ cup icing sugar
- 1 tablespoon milk
- ¼ teaspoon almond extract
INSTRUCTIONS
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut the cold butter into small cubes and blend it into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
- Stir in the milk and almond extract until the dough comes together. It will be slightly sticky—that’s what keeps the scones moist!
- Gently fold in the sliced almonds. Finally, remove the raspberries from the freezer and carefully fold them into the dough, being mindful not to overmix to avoid turning the dough entirely pink.
- Transfer the dough onto the prepared baking sheet and shape it into a rough circle with your hands. Sprinkle a few extra almond slices on top.
- Bake for 15–18 minutes, or until the scones are golden. Remove from the oven and let cool.
- While the scones are cooling, prepare the glaze by mixing the icing sugar, milk, and almond extract in a small bowl. Adjust the consistency with more milk if needed.
- Slice the scones into triangles, drizzle with the glaze, and enjoy!
