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These Raspberry Vanilla Scones with Almonds are sweet for a Valentine’s Day Tea Party or Mother’s Day Brunch. Loaded with raspberries and sweetened with a delightful vanilla icing, they are perfect with a cup of hot tea or coffee.
I love scones in any shape or form. They are easy to prepare and make lovely snacks or treats to serve for a brunch or afternoon tea.
Teatime Etiquette
Have you ever wondered about Teatime etiquette for serving scones? Do you serve them alone with tea or with other sweets and savory items? And if so, when do you serve the scones? All of these are great questions and if you have a desire to learn, here are the answers!
Times For Tea
Elevenses is equal to a late-morning snack with tea and scones or biscuits. Something to hold you over until lunchtime.
Low Tea is what most people think of with a lovely table laid out with scones, little tea sandwiches, and beautiful, individual desserts, often served on a three-tired stand. Think Downton Abbey. This tea is often served in a parlor on a “low” table such as a coffee table or stand, anywhere from 2-5 PM.
High Tea is held early evening (between 5 and 7) and came about by the “working class” who may not have been able to take an afternoon lunch. Thus they would eat a hearty meal after work with tea, sandwiches, and soups. So, this tea is more like a meal and is served on a “high” table or a regular kitchen table.
If you’re interested in learning more tidbits about serving tea, please visit these Tea Party Posts. Now, lets move on to making scones!
Ingredients for Raspberry Vanilla Scones with Almonds
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Instructions for Making this Recipe
Preheat oven to 400°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Cut in butter with a blending fork (or your fingers) until mixture is crumbly. Pour in half and half cream, large egg, and vanilla and almond extracts. Stir into the flour mixture.
Add in the frozen raspberries and sliced almonds. Gently mix with a fork or your hands until dough comes together.
I’ve made this recipe two ways–with whole frozen raspberries and also with broken bits of frozen raspberries. Of the two, I prefer using whole raspberries (and maybe only breaking the very largest ones in half.)
Form the Scones
Pat the dough out onto a lightly floured surface. Using a biscuit cutter, cut out scones and place on a baking sheet lined with parchment paper or a silicone baking mat.
If you prefer, you may form the scones into triangles by patting dough into a circle and slicing into 8-10 equal pieces. Then transfer dough triangles to a baking sheet or prepared scone pan.
Also, a decorating alternative is to spread heavy whipping cream over the scones and sprinkle with sparkling decorator’s sugar before baking rather than icing after they’ve been baked.
Bake in preheated oven for 12-15 minutes until golden brown. Allow to cool for 5 minutes and place on a wire cooling rack.
Prepare the Icing
In a medium bowl, combine the powdered sugar, whole milk, vanilla and almond extracts. Mix together until smooth and creamy.
Spread icing over slightly warm scones to ensure the icing sets up nice and shiny.
This recipe will make 12-15 scones. Serve with hot tea or coffee for a brunch, snack, or an afternoon tea party.
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Raspberry Vanilla Scones with Almonds
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (cold)
- 1/2 cup half and half cream
- 1 large egg (beaten)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds
- 1 cup frozen raspberries
Glaze Icing
- 1 1/2 cup powdered sugar
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven to 400°F. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
- In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the cold butter with a blending fork (or your fingers) until mixture is crumbly.
- Pour in half and half cream, large beaten egg, and vanilla and almond extracts. Stir into flour mixture.
- Add in the frozen raspberries and sliced almonds. Using a fork or your hands, gently work the dough until it comes together, but try not to overwork the dough for a more tender scone.
- Pat the dough out onto a lightly floured surface. Cut out scones using a biscuit cutter and place on a baking sheet lined with parchment paper or a silicone baking mat. (If you prefer not to ice the scones, you may brush heavy whipping cream over the scones and sprinkle with 1-2 teaspoons of sparkling decorator's sugar before baking.)
- Bake in preheated oven for 12-15 minutes until golden brown.
- Allow to cool for 5 minutes and transfer to a wire rack.
Make the Glaze Icing
- In a medium bowl, combine the powdered sugar, whole milk, and vanilla and almond extracts. Mix together until smooth and creamy.
- Spread icing over warm scones. Allow to set before serving.
- This recipe will make 12-15 scones.
Notes
Nutrition
