Have I ever mentioned (or have you gleaned from my self-indulgent ramblings) just how much I love butter? I love butter more than I love sugar. Really and truly; I know that’s hard to believe.
Butter used to be something I could take or leave. No joke, my favorite breakfast used to be diet Coke and two slices of burned toast. Plain—no butter or jam or anything.
Then at some point my mom’s genes took over and I started slathering butter on anything—crackers, pretzels, cardboard. OK, maybe not cardboard but if I get desperate I can’t promise it won’t happen.
So scones are kind of a dream food for me. They’re packed full of flaky, buttery goodness. And these raspberry-almond scones are the dreamiest. Raspberry and almond go together like peanut butter and jelly, like diet Coke and burned toast. The sweet-tart raspberry cuts through the almost-cloying sweetness of the almond, combining to make a perfect pair.
These scones get a double dose of almond flavor from almond extract AND almond paste. (If you’re an almond lover you MUST try baking with almond paste. The paste leaves little pockets of sweet, chewy, almond-y goodness in your baked goods. It’s delicious.) And the raspberries are frozen so you can make these even when raspberries aren’t in season.
I think scones have kind of a reputation for being difficult. And there is something of a learning curve to making them because you don’t want to overwork the dough. But really, even if they don’t turn out completely perfect they’ll still taste really good.
So here you go, a breakfast that rivals any other. Raspberry-almond scones are guaranteed to be a hit, even for people who prefer burned toast for breakfast. (I know. I’m going out on a limb with that last statement. )
- 8 tablespoons chilled, unsalted butter
- 3 cups all-purpose flour
- 1/4 cup + 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup frozen raspberries
- 1 ounce almond paste, crumbled
- 1 1/2 cups chilled heavy cream, plus more for brushing
- 3/4 teaspoon almond extract
- turbinado sugar (or granulated sugar) for sprinkling
- Preheat oven to 425 degrees. Cut the butter into 1/4-inch cubes and freeze for 10 minutes before using.
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Using a pastry cutter or your fingertips, quickly cut the frozen butter into the dry mixture until it resembles coarse meal.
- Mix in raspberries and almond paste. Combine heavy cream and almond extract in a liquid measuring cup, then gently stir it into the dough until the dough begins to come together. The flour should not be fully incorporated.
- Transfer the dough and any loose crumbs to a floured workspace, then quickly knead until it comes together completely. Flatten the dough into a 3/4-inch-thick mound. Fold the dough in half, turn it 90 degrees, then flatten it again. Repeat this process 3 times.
- Lightly flour your workspace again, then shape the dough into a 3/4-inch-thick circle about 6 inches in diameter. Cut the dough into 4 equal portions and cut each portion in half to make 8 triangles total. Place onto an ungreased rimmed baking sheet.
- Freeze scones for 10 minutes, then brush with heavy cream and sprinkle with sugar.
- Bake for 18 to 22 minutes, until the tops are golden brown. Cool on a wire rack before serving.