Raspberry Almond Buttermilk Scones Recipes
RASPBERRY ALMOND BUTTERMILK SCONES
These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. 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.
- Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
- 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 confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
MIMI'S RASPBERRY SCONES
Make and share this Mimi's Raspberry Scones recipe from Food.com.
Provided by Mimi in Maine
Categories Scones
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- With a pastry blended cut the butter in to look like coarse crumbs.
- Gently fold the berries into the flour mixture.
- In a small bowl combine the cream, beaten egg, and vanilla; mix well.
- Add this to the flour mixture and stir till just combined; do not overmix.
- Knead dough gently on a lightly floured board being careful of the berries.
- Roll or pat into a circle that is about 7" round and about 1 1/2" thick.
- Cut the circle in half and each half into four pie-shaped wedges.
- Place on a baking sheet; brush the tops with egg wash.
- Bake in a 400-425 degree oven on the middle rack; to prevent browning on the bottom, place the cookie sheet on top of another cookie sheet; bake for about 20 minutes or till nicely browned.
- Best eaten the day they are made.
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- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces to the bowl, and use a pastry cutter or a fork to cut the butter into the flour until pea sized clumps form. Toss the fresh raspberries into the mixture.
- In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add about 3/4 the liquid into the flour mixture and gently stir until the mixture forms into a ball. Add the rest of the liquid if needed. Do not work the dough very much. Some raspberries may break, that is ok.
- On a lightly floured work surface, turn the dough out and shape into a rectangle. Fold the dough in half and pat out to 1/2" thick. Fold in half again, and pat out again. Repeat one more time finishing by patting out to 1" thick round disk.
- Cut the disk into 8 wedges. Line a baking sheet with parchment paper and gently move the scones to the parchment.
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- In a large bowl, whisk the flour, baking powder, and salt together. Using your hands, works the butter into the flour so they are well combined. Set aside.
- In a small bowl, whisk buttermilk, egg, almond extract, and sugar together. Mix it with the flour mixture. Gently fold in raspberries into the dough. The dough will be very moist. Transfer the dough to a floured surface and form a ball. Work with well floured hands and press the ball down evenly so it is about 1 inch thick. Cut into 8 wedges. Arrange them about 1 to 2 inches apart on a parchment lined baking sheet. Sprinkle with sliced almonds and place in the oven.
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