Raspberry Almond Buttermilk Scones
These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast.
- 2 Cups Flour
- 2½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Butter Original recipe calls for frozen butter, refridgerated butter works as well.
- 1/2 Pint Raspberries
- ½ Cup Buttermilk
- 1 Egg
- ½ Cup Sugar
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- ⅓ Cup Sliced Almonds
- 2 Tablespoons Buttermilk
- 2 Teaspoons Sugar
- ½ Pint Raspberries
- 1½ Cups Powdered Sugar
- 1 Tablespoon Cream or Milk
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, baking powder, and salt together. Add butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the powdered sugar and milk. Add a little more powdered sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.