Raspberry Almond Cream Scones

Ingredients

• 250 g (2 cups)plain flour
• 50 g (1/4 cup)white sugar
• 1 tbspbaking powder
• 1/2 tspsalt
• 1 tsplemon zest
• 113 g (1/2 cup)unsalted butter, cubed and cold
• 1egg
• 60 ml (1/4 cup), plus extra for brushingdouble cream
• 60 ml (1/4 cup)soured cream
• 1 tspalmond extract
• 1/4 tspvanilla extract
• 60 g (1/2 cup)raspberries
• 120–180 g (1–1 1/2 cups)icing sugar
• 30–45 ml (2–3 tbsp)double cream
• 1/2 tspalmond extract
• to tasteflaked almonds, for garnish

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking tray with baking parchment.

2. 2

   Mix dry ingredients

   Combine the flour, white sugar, baking powder, lemon zest and salt in a bowl. Cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs.

3. 3

   Add wet ingredients

   Whisk together the double cream, soured cream, egg, almond extract and vanilla extract. Gradually add this mixture to the dry ingredients, mixing only until combined.

4. 4

   Fold in raspberries

   Stir in the raspberries gently, mixing just until they are distributed through the dough.

5. 5

   Shape the dough

   Turn the dough onto a floured surface and pat it into a circle about 1.3 cm (1/2 inch) thick. Cut it into 8 triangles.

6. 6

   Brush and bake

   Brush the tops of the scones with a little double cream. Bake for 15–16 minutes, until golden brown.

7. 7

   Mix the glaze

   While the scones cool, mix the icing sugar, starting with 120 g (1 cup), with 30 ml (2 tbsp) double cream and the almond extract. If the glaze is too thin, add the remaining 60 g (1/2 cup) icing sugar; if it is too thick, add the remaining 15 ml (1 tbsp) cream.

8. 8

   Glaze and finish

   Pour the glaze over the scones and sprinkle with flaked almonds.

What are raspberry almond cream scones?

Scones have roots in Britain, while this American-style version is shaped as a circle and cut into wedges. Cream, soured cream and butter give the dough a rich, tender texture.

Raspberries bring tart fruitiness, while almond extract flavours both the dough and glaze. The contrast of buttery pastry, berries and sweet topping makes these scones well suited to brunch or an afternoon treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 7g protein, 75g carbs, 23g fat.

Flour and sugar provide most of the carbohydrates, while butter and cream contribute much of the fat; the egg and dairy add some protein. Pair a scone with fresh fruit or plain yoghurt for a more balanced plate.

Why keep the butter cold?

Cold butter: cutting it into the flour leaves small pieces throughout the mixture. Those pieces help create a flaky texture as the scones bake.

Coarse crumbs: stop mixing once the butter is worked in to this stage. If the butter softens while you work, chill the mixture briefly before adding the wet ingredients.

Mix the dough gently

Wet ingredients: add the cream mixture gradually and stop as soon as the dough comes together. Overmixing can make the scones dense rather than tender.

Raspberries: fold them in carefully so they stay as intact as possible. Very soft berries can colour the dough, but a little streaking does not affect the bake.

Shape for an even bake

Floured surface: use enough flour to prevent sticking, but brush off any excess before baking. Pat the dough to an even 1.3 cm thickness so the wedges cook at a similar rate.

Eight wedges: the method yields 8 scones, even though the recipe lists 6 servings. Cut cleanly and transfer the wedges to the lined tray without compressing their edges.

Check the bake

Colour: begin checking at 15 minutes. The scones are ready when their tops are golden brown.

Cooling: let them cool before adding the glaze so it does not run off as quickly. The glaze should be thick enough to coat the tops but still pourable.

Serve with a simple pairing

These scones are sweet and rich, so serve them with fresh fruit or plain yoghurt for a fresher contrast. They also go well with tea or coffee.

For a brunch spread, pair them with savoury eggs or a simple salad rather than adding another rich pastry.

Recipe notes & tips

• Measure the flour without packing it into the measuring cup.
• Keep the butter cold until you cut it into the dry ingredients.
• Mix the dough only until it comes together to help keep the scones tender.
• Fold the raspberries in gently to limit crushing and streaking.
• Start with the smaller amounts of icing sugar and cream, then adjust the glaze consistency.
• Use a lined tray so the scones lift off easily after baking.

Variations

• Add lemon: increase the lemon zest slightly for a brighter citrus note.
• Use frozen raspberries: add them while still frozen and fold them in gently.
• Change the berries: replace the raspberries with an equal amount of blueberries.
• Boost the almond: scatter a few extra flaked almonds over the glaze.
• Skip the glaze: serve the scones plain or dust them lightly with icing sugar.

Common mistakes to avoid

• Soft butter: it blends into the flour instead of leaving flaky pieces; use it cold and cubed.
• Overmixing: it can make the scones dense; stop as soon as the dough comes together.
• Crushed berries: they can colour the dough heavily; fold them in gently at the end.
• Uneven thickness: thick and thin areas bake at different rates; pat the dough to an even 1.3 cm.
• Glazing while hot: the icing can melt and run off; allow the scones to cool first.

How to store

Keep cooled scones in an airtight container at room temperature for up to 2 days. Reheat briefly in a low oven, then add the glaze if you have stored it separately; glazed scones can also be warmed gently, though the topping may soften.

Frequently asked questions