How To Make Raspberry Almond Buttermilk Scones
Packed with tasty raspberries, buttermilk, and almonds, these Raspberry Almond Buttermilk scones are delightful, then topped with raspberry icing.
Serves:
Ingredients
- 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
- ½cupgranulated sugar
- 2½tspbaking powder
- ½tspsalt
- ½cupbutter,unsalted, frozen
- ½cupbuttermilk,plus an additional 2 tbsp for brushing
- 1large egg
- 1tsppure vanilla extract
- ½tspalmond extract
- 6ozraspberries,(1 package)
- ⅓cupalmonds,sliced
For Fresh Raspberry Icing:
- 3ozraspberries,(about ½ package)
- 2tspgranulated sugar
- 1½cupsconfectioners’ sugar
- 1tbspheavy cream,or milk
Instructions
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Whisk the flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater.
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Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.
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Place in the refrigerator or freezer as you mix the wet ingredients together.
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Whisk ½ cup of buttermilk, egg, vanilla extract, and almond extract together in a small bowl.
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Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
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Pour onto the counter and, with floured hands, work the dough into a ball as best that can be done. The dough will be sticky.
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If it’s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
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Brush scones with remaining buttermilk and top with sliced almonds. (this can be done before or after refrigerating in the next step.)
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Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
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Meanwhile, preheat the oven to 400 degrees F.
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Line a large baking sheet with parchment paper or a silicone baking mat.
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After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).
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Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top.
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Remove from the oven and cool for a few minutes while preparing the icing.
Fresh Raspberry Icing:
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Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.
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Allow to sit for 5 minutes as the raspberries let out their juices.
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Strain the raspberries through a fine-mesh sieve over a medium bowl.
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Use a spoon to press them through, extracting all the juices. There will be about 3 tablespoons of juice.
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Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired.
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Drizzle over the warm scones.
Recipe Notes
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. Preferably freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes. When ready to serve, top with icing.
- Overnight Instructions: Prepare the scones just until brushed with buttermilk and ready to be refrigerated. Cover and refrigerate overnight. Continue with the recipe the following day.
- Over-spreading: Start with a very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
- Raspberries: It can be difficult to avoid smashing the raspberries while working with the dough. That’s okay! Handle the dough with care and always use floured hands and a floured work surface.
- Buttermilk: Heavy cream can be substituted for buttermilk if desired. Acidic buttermilk isn’t needed in order for the scones to rise since we’re using baking powder. However, if a tangy flavor is desired, own sour milk substitute can be made. Add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make ½ cup. Whisk together, then let sit for 5 minutes before using in the recipe. For the extra 2 tablespoons needed for brushing on top of the scones, use regular milk or heavy cream. Whole milk is best for the DIY sour milk substitute, though lower-fat or non-dairy kinds of milk work in a pinch. (The scones will spread more if using lower fat or non-dairy milk)
Nutrition
- Calories: 431.05kcal
- Fat: 16.42g
- Saturated Fat: 8.28g
- Trans Fat: 0.47g
- Monounsaturated Fat: 5.38g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 66.22g
- Fiber: 3.66g
- Sugar: 38.20g
- Protein: 6.32g
- Cholesterol: 56.93mg
- Sodium: 300.71mg
- Calcium: 160.97mg
- Potassium: 163.82mg
- Iron: 2.20mg
- Vitamin A: 117.53µg
- Vitamin C: 8.52mg
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