Recipe for Raspberry Vanilla Scones with Almonds

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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.

Serving Scones for a "Low" Tea or Afternoon Tea

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!

Schumann's Empress Dresden Flowers - Bavaria Germany - Teapot with cup and saucer

Times For Tea


More Scones

Ingredients for Raspberry Vanilla Scones with Almonds

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Instructions for Making this Recipe

Ingredients for 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.

Cutting in the Butter with a Blending Fork

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.

Mixing in the Frozen Raspberries

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.

Scones Cut into Triangles

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.

Cool Scones on a Wire RAck

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

Icing Ingredients

In a medium bowl, combine the powdered sugar, whole milk, vanilla and almond extracts. Mix together until smooth and creamy.

Spread Icing over Warm Scones

Spread icing over slightly warm scones to ensure the icing sets up nice and shiny.

Serving Raspberry Scones for an Afternoon Tea Party - Low Tea

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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Recipe for Raspberry Vanilla Scones with Almonds

Raspberry Vanilla Scones with Almonds

These sweet scones are perfect for a Valentine's Day Tea Party or Mother's Day Brunch.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 15

(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

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

*Unless otherwise indicated all butter on this recipe site is salted.

Nutrition

Calories: 220kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 88mg | Fiber: 2g | Sugar: 17g | Vitamin A: 192IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

 

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