Dive into the world of baking with this delightful raspberry almond buttermilk scones recipe. These scones are a perfect blend of sweet raspberries and nutty almonds, with the tang of buttermilk to balance the flavors. They are light, fluffy, and topped with a fresh raspberry icing that adds an extra layer of indulgence. Whether you're hosting a brunch or simply wanting to treat yourself on a lazy afternoon, these scones are sure to impress.
Photos of Raspberry Almond Buttermilk Scones Recipe
Most of the ingredients needed for this recipe, such as all-purpose flour, granulated sugar, baking powder, and salt, are common pantry items. The key ingredients that make these scones special are buttermilk, raspberries, and almonds. Buttermilk brings a unique tangy flavor and tender texture to the scones. Fresh raspberries are used in both the scones and icing, providing a burst of tart sweetness, while almonds give a crunch that contrasts nicely with the soft berries. If you don't usually stock these items at home, you might need to pick them up from a supermarket.
Ingredients for Raspberry Almond Buttermilk Scones
All-purpose flour: The foundation of the scones, providing structure and texture.
Granulated sugar: Adds sweetness to the scones and icing.
Baking powder: The leavening agent that helps the scones rise.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and ensures a tender crumb.
Buttermilk: Contributes to the fluffiness of the scones and adds a slight tangy flavor.
Egg: Binds the ingredients together and enriches the dough.
Vanilla extract: Adds depth of flavor.
Almond extract: Gives the scones a hint of nutty flavor.
Raspberries: Adds tartness and sweetness, balancing out the richness of the scones.
Almonds: Provides a crunchy texture contrast.
Confectioners' sugar: Sweetens the fresh raspberry icing and helps create its smooth consistency.
Heavy cream: Adds a creamy, luxurious texture to the icing.
One reader, Aigneis Stidham says:
These raspberry almond buttermilk scones are a delightful treat! The combination of fresh raspberries and almonds creates a burst of flavor in every bite. The scones are moist and tender, and the fresh raspberry icing adds a perfect touch of sweetness. A definite must-try for any baking enthusiast!
Techniques Required for Making Raspberry Almond Buttermilk Scones
How to prepare the scone dough: Combine the dry ingredients and grated frozen butter, then mix in the wet ingredients and raspberries until just combined. Work the sticky dough into a ball and shape it into an 8-inch disc before cutting into wedges.
How to refrigerate the scones: Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes before baking. This helps the scones hold their shape and texture during baking.
How to make fresh raspberry icing: Toss the raspberries and granulated sugar together, strain the raspberries through a fine-mesh sieve, and whisk in confectioners' sugar and milk to create the icing. Adjust the consistency with more sugar or milk if needed.
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
Technique Tip for Perfect Scones
When making these raspberry almond buttermilk scones, it's important to keep your butter as cold as possible to achieve a flaky texture. One way to do this is to freeze the butter before grating it into the flour mixture. This ensures that the butter doesn't melt until the scones are baking in the oven, creating pockets of steam that result in a light, flaky texture. Also, when adding the raspberries, be gentle to avoid crushing them, which could make your dough too wet.
Time-Saving Tips for Making Scones
Prep ahead: Mix the dry ingredients the night before and store in an airtight container. Cut the butter into the dry ingredients and store in the refrigerator. This will save time on the day of baking.
Quick icing: Use store-bought raspberry jam or preserves instead of making the fresh raspberry icing. Simply warm the jam and drizzle over the scones for a quick and delicious alternative.
Frozen raspberries: Use frozen raspberries instead of fresh to save time on washing and drying the berries. Simply fold them into the dough while still frozen.
Bake in advance: Bake the scones in advance and freeze them. When ready to serve, simply thaw and warm them in the oven for a quick and easy breakfast or snack.
Almond meal: Use store-bought almond meal instead of chopping whole almonds. This will save time and create a more consistent texture in the scones.
Substitute Ingredients For Raspberry Almond Buttermilk Scones Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative, adding a nuttier flavor and more fiber to the scones.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener, adding a unique flavor and moisture to the scones.
baking powder - Substitute with baking soda: Baking soda can be used as a leavening agent, but it requires an acidic ingredient such as buttermilk to activate.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative, adding a subtle coconut flavor to the scones.
buttermilk - Substitute with plain yogurt mixed with milk: This mixture can mimic the tangy flavor and acidity of buttermilk in the scones.
large egg - Substitute with flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water): Flaxseed egg can be used as a vegan alternative to bind the ingredients together.
almonds - Substitute with walnuts: Walnuts can provide a similar nutty flavor and crunch to the scones.
raspberries - Substitute with blackberries: Blackberries can be used as a substitute for raspberries, providing a similar tartness and juiciness to the scones.
confectioners' sugar - Substitute with powdered erythritol: Powdered erythritol can be used as a sugar-free alternative, adding sweetness without the calories of regular sugar.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative, adding richness and creaminess to the icing.
Presenting Raspberry Almond Buttermilk Scones
Elevate the scones: Place the scones on a beautiful serving platter or wooden board to showcase their rustic charm and homemade appeal.
Garnish with fresh raspberries and almonds: Sprinkle a few fresh raspberries and almonds around the scones to add a pop of color and texture to the presentation.
Drizzle with fresh raspberry icing: Using a spoon or a piping bag, delicately drizzle the vibrant raspberry icing over the scones in an artistic manner, creating a visually appealing design.
Accompany with a dollop of whipped cream: Serve the scones with a dollop of freshly whipped cream on the side to add a touch of elegance and richness to the dish.
Arrange on a tiered serving stand: For a more sophisticated presentation, arrange the scones on a tiered serving stand, creating a visually stunning display that will impress any culinary professional.
Essential Tools for Making Scones
- Whisk: A kitchen tool used for whipping and mixing ingredients such as eggs, sauces, and batters.
- Pastry cutter: A handheld tool with curved blades used to cut fat into flour when making pastry dough or scones.
- Box grater: A kitchen utensil with various grating surfaces used to grate ingredients such as cheese, vegetables, and butter.
- Bench scraper: A flat, rectangular tool with a handle used to scrape and divide dough, as well as clean work surfaces.
- Fine-mesh sieve: A fine, woven mesh utensil used to strain and sift dry or wet ingredients.
- Parchment paper: A grease- and moisture-resistant paper used for lining baking sheets and pans to prevent sticking.
- Silicone baking mat: A non-stick baking surface made of silicone, used as an alternative to parchment paper for baking.
Storing and Freezing Raspberry Almond Buttermilk Scones
- Allow the scones to cool completely before storing or freezing.
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- To keep the scones fresh for longer, store them in the refrigerator for up to 5 days.
- Freezing instructions:
- Wrap each scone tightly in plastic wrap or aluminum foil.
- Place the wrapped scones in a freezer-safe bag or container.
- Label the bag or container with the date and contents.
- Freeze for up to 2-3 months.
- To thaw frozen scones, remove them from the freezer and let them thaw at room temperature for about an hour.
- For a quick thaw, microwave individual scones on high for 15-20 seconds.
- To reheat, place the scones on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
- If the scones have icing, wait to add it until after reheating to prevent it from melting.
- Enjoy your stored or frozen raspberry almond buttermilk scones within the recommended time frames for the best taste and texture.
How To Reheat Leftover Scones
Preheat your oven to 350°F (175°C). Place the leftover scones on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until they are heated through and slightly crispy on the outside. This method will help restore the original texture and flavor of the scones.
If you prefer a softer texture, wrap the scones individually in damp paper towels and microwave them on high for 20-30 seconds. The moisture from the paper towels will help soften the scones without making them soggy.
For a quick and easy reheating method, simply microwave the scones on a microwave-safe plate for 15-20 seconds. If they are not heated through, microwave them in 10-second intervals until they reach the desired temperature. Be careful not to overheat them, as this can make them tough and dry.
If you have a toaster oven, you can reheat the scones by placing them on the wire rack and toasting them for 2-3 minutes, or until they are heated through and slightly crispy on the outside. This method is perfect for those who want a quick and easy way to reheat their scones without using the oven.
For a unique twist, cut the leftover scones in half horizontally and toast them in a skillet with a little butter until they are golden brown and crispy. This method will give the scones a delightful crunch and a rich, buttery flavor that pairs perfectly with the raspberries and almonds.
Random Fact About Raspberry Almond Buttermilk Scones
The raspberry almond buttermilk scones recipe is a delightful combination of sweet and tart flavors. The addition of raspberries not only adds a burst of fruity freshness but also provides a good source of fiber and antioxidants. Almonds, another key ingredient, contribute a nutty flavor and a dose of healthy fats and vitamin E. The use of buttermilk gives the scones a tender texture and a subtle tangy taste. This recipe is a perfect choice for a delightful breakfast or a lovely afternoon tea treat.
Is Making Scones at Home Economical?
This raspberry almond buttermilk scones recipe is moderately cost-effective for a household. The use of basic pantry staples and seasonal raspberries makes it budget-friendly. The scones are a delightful treat for breakfast or brunch, offering a unique blend of flavors and textures. The approximate cost for a household of 4 people is around $10-$15, depending on the availability and pricing of raspberries and almonds. Considering the taste, texture, and overall appeal, I would rate this recipe a solid 8 out of 10.
Are Raspberry Almond Buttermilk Scones Healthy or Unhealthy?
The raspberry almond buttermilk scones recipe, while delicious, is not particularly healthy. Here's why:
- The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
- It contains a significant amount of sugar, both in the scones and the icing, which can contribute to excessive calorie intake and potential health issues when consumed in excess.
- The recipe calls for butter, which is high in saturated fat. While some saturated fat is okay, too much can lead to increased risk of heart disease.
- Heavy cream is used in the icing, adding more saturated fat and calories to the recipe.
However, the recipe does include some healthier ingredients, such as raspberries and almonds, which provide fiber, vitamins, minerals, and healthy fats.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and nutritional value
- Reduce the amount of sugar in the scones by 1/4 cup and use a sugar substitute like stevia or monk fruit sweetener in the icing to cut down on added sugars
- Use Greek yogurt or coconut oil instead of butter to reduce the saturated fat content while still maintaining a moist texture
- Opt for a lighter glaze made with fresh raspberry puree and a small amount of honey or maple syrup instead of the heavy cream and confectioners' sugar icing
- Increase the amount of raspberries and almonds in the recipe to boost the fiber, vitamin, and mineral content
Editor's Thoughts on This Scone Recipe
The raspberry almond buttermilk scones recipe is a delightful combination of flavors and textures. The incorporation of fresh raspberries and almonds adds a burst of fruity sweetness and nutty crunch to the tender scones. The addition of the fresh raspberry icing provides a beautiful finishing touch, enhancing the overall appeal and taste. The recipe's clear instructions make it accessible for both novice and experienced bakers, allowing them to create a delectable treat that is perfect for any occasion.
Enhance Your Raspberry Almond Buttermilk Scones Recipe with These Unique Side Dishes:
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Why trust this Raspberry Almond Buttermilk Scones Recipe:
This recipe is a delightful combination of raspberries and almonds, providing a perfect balance of fruity sweetness and nutty flavor. The use of buttermilk ensures a tender and moist texture, while the addition of vanilla extract and almond extract enhances the overall aroma and taste. The fresh raspberry icing adds a burst of vibrant color and a refreshing fruity touch. With careful attention to detail and precise measurements, this recipe promises a delightful scone experience that's both visually appealing and irresistibly delicious.
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