One of the most modern ways to enjoy cakes these days is by having afternoon tea for 2, and if there’s one thing that is a must have in an afternoon tea, it’s a scone! Afternoon teas are widely appreciated by a great deal of people, during couples dates, mother and daughter dates, spa days, mother’s day, birthday celebrations, baby showers… the list goes on! Raspberry and almond scones would make the perfect addition, don’t you think?
I was lucky enough to work with a pretty decent chef at a restaurant/cafe a couple of years back, and he made some really wacky scones!
Try explaining to a customer that, no, the scones are not a joke. They really are pizza scones! And curry scones really are a thing!
I tried all of them, and I have to admit, he really was a genius!
So now I’m not afraid to mix up some flavour when it comes to making scones! If a mocha scone can work, then surely raspberry and almond scones can’t be against the rules!
And yes, I probably will be bold enough to share a curry or pizza scone recipe one day…
But first, its all about the raspberries!
If you enjoy Bakewell tarts, then you really will LOVE these raspberry and almond scones, honestly.
I’d recommend using frozen raspberries for this, because fresh ones are harder to deal with. Like, both emotionally and physically.
I’m not exaggerating, the emotional stress of your raspberries being ruined before you’ve started, mixed with the physical pain of your hands while you’re scrubbing to get rid of the red juice before you look like a serial killer is just not worth it!
… at least, not when frozen raspberries exist.
Here’s how I made my raspberry and almond scones
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- 8 oz self raising flour
- 2 oz caster sugar
- 2 oz stork
- a pinch salt (optional)
- 1 egg
- 1 tsp almond extract
- 50g raspberries
- 2 oz icing sugar
- 25 ml water
- sliced almonds
What you’ll need
electric whisk (for whipping cream)
1. In a mixing bowl, add self raising flour, caster sugar, stork and a pinch of salt.
2. Rub the ingredients together with your fingers until fine crumbs form.
3. Add a teaspoon of almond essence and stir.
4. Add a small amount of milk to bind the mixture, and press with the palm of your hands until it forms a dough.
5. Place the dough out on the worktop and pat down until it is approximately 4cm in thickness (height).
Tip – dust the worktop with flour in order to avoid the dough sticking.
6. Take frozen raspberries and press them one by one into the dough with at least 2cm spaces in between.
Tip – I prefer to make a well in the dough for the raspberries to go and partially fill it back over.
7. Use a round cutter to cut the scones to size out of the dough. Bare in mind, the scones will rise in the oven, therefore you should pick a cutter a size down from the size that you want to scones to be.
8. Cover a baking tray with greaseproof paper. Place the unbaked scones on the tray and space them out evenly so that they have room to rise.
9. Beat an egg and add a small amount of milk to it. Use a pastry brush to glaze the scones with the egg and milk.
10. Scatter almond slices over the top of the scones and bake in the oven on the middle shelf for approximately 20 minutes or until risen and golden brown.
11. Once the scones are done, take them out of the oven and place on a wire cooling rack to cool completely before decorating.
12. Add icing sugar and water in a dish and stir until the icing sugar is fully dissolved. The icing should be thick enough that you can’t see through it but only just thin enough to drizzle. If it’s too thin, add more icing sugar, if it’s too thick add more water.
13. Use a spoon to drizzle the icing over the top of the scones in different directions.
14. Leave the icing to set.
15. Serve your raspberry and almond scones with jam and cream and enjoy!
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If you like these raspberry and almond scones, you might like my lemon and raspberry cake recipe, click Here.