Raspberry Almond Scones

(with honey almond glaze)

This week I am sharing with you a recipe for raspberry almond scones that the little one and I made together. She contributed by eating most of the raspberries, but that's to be expected. I wanted to make something that could be eaten throughout the day, whether it's breakfast, brunch, a snack or dessert. Since I had raspberries on hand I decided to make raspberry scones. Adding sliced almonds with berries is a definite must so I decided to add them into the mix as well. So now we have raspberry almond scones. Oh, and don't forget the honey almond glaze. You absolutely cannot have it without the glaze. I mean, you can, but it just wouldn't feel right. You know what I mean?

Raspberry Almond Scones

Yield: makes 8 servings



2 cups all purpose flour
2 teaspoons baking powder
¼ cup sugar
¼ teaspoon salt
½ cup cold butter, cut into small cubes
1 cup cold heavy cream
½ teaspoon almond extract
¼ teaspoon vanilla extract
1/3 cup sliced almonds
1 cup raspberries


½ cup powdered sugar
2 tablespoons milk
1 tablespoon honey
¼ teaspoon almond extract
¼ teaspoon vanilla extract
pinch of salt
sliced almonds, for garnish (optional)
raspberries, for garnish (optional)


Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper; set aside.

Add the flour, baking powder, sugar and salt into the bowl of a food processor. Pulse the ingredients 6-8 times to combine the ingredients. Distribute the butter evenly over the top of the flour mixture and pulse another 6-8 times until the butter is about pea sized or resembles coarse crumbs. If you do not have a food processor you can simply combine the flour, baking powder, sugar and salt in a large bowl. Cut the butter into the flour mixture with a pastry blender until the butter is pea sized and resembles coarse crumbs. Transfer the flour and butter mixture into a mixing bowl. Add in the heavy cream, almond extract and vanilla extract into the flour mixture. With a spatula, fold the ingredients together until just combined and a dough forms. Add in sliced almonds and raspberries and fold it ever so gently so as to not break up the raspberries too much.

Transfer the dough onto a floured surface and form the dough into a circle about 8-9 inches in diameter and ¾ inch thick. Cut the dough into 8 even pieces and place on prepared baking sheet. Bake in preheated oven for 12-14 minutes or until lightly browned. Cool scones on a cooling rack.

While the scones are cooling make the honey almond glaze. In a small bowl combine the powdered sugar, milk, honey, almond extract, vanilla extract and a pinch of salt. Mix until you have a smooth glaze. Drizzle the glaze over the scones and garnish with sliced almonds and additional raspberries if desired.

Serve and enjoy!