Raspberry Almond Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated sugar: Adds sweetness to the scones.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and helps create a flaky texture.

Raspberries: Fresh berries that add a burst of juicy sweetness.

Sliced almonds: Provide a nutty flavor and crunchy texture.

Heavy cream: Adds moisture and richness to the dough.

Vanilla extract: Enhances the overall flavor with a hint of sweetness.

When cutting in the butter for the scones, use a pastry cutter or two knives to ensure the butter remains cold. This will help create those desirable flaky layers. If you notice the butter starting to soften, you can place the mixture in the refrigerator for a few minutes to firm it up again before continuing.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones slightly denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can add a slightly different mineral flavor and is less processed.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a dairy-free alternative and adds a subtle coconut flavor.

• fresh raspberries - Substitute with frozen raspberries: Frozen raspberries can be used when fresh are not available, though they may add extra moisture.

• sliced almonds - Substitute with chopped pecans: Chopped pecans offer a similar crunch and a slightly sweeter, buttery flavor.

• heavy cream - Substitute with coconut cream: Coconut cream provides a dairy-free alternative with a rich texture and slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract can enhance the almond flavor in the scones, though it has a stronger taste, so use sparingly.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to 5 days.

• To freeze, individually wrap each scone in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it on a low setting for 20-30 seconds.

• To restore the scones to their freshly baked glory, preheat your oven to 350°F (175°C). Place the thawed scones on a baking sheet and warm them for about 5-10 minutes. This will help to revive their crisp exterior and soft interior.

• If you want to add an extra touch of indulgence, drizzle a bit of glaze or sprinkle some powdered sugar over the warmed scones before serving. This can elevate their flavor and presentation, making them even more irresistible.

• Remember, the key to maintaining the delightful texture and taste of your raspberry almond scones is to handle them gently and store them properly. Enjoy every bite of these delicious treats!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the raspberry almond scones on a baking sheet lined with parchment paper.
  3. Lightly cover the scones with aluminum foil to prevent them from drying out.
  4. Warm in the oven for about 10-15 minutes, or until heated through.
  5. Remove the foil for the last 2-3 minutes to restore some of the scones' crispiness.

• Microwave Method:

  1. Place a raspberry almond scone on a microwave-safe plate.
  2. Cover the scone with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the scone and add additional 10-second intervals if needed, until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the raspberry almond scones directly on the toaster oven rack or on a small baking tray.
  3. Heat for about 8-10 minutes, or until the scones are warmed through and slightly crispy on the outside.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the raspberry almond scones in the skillet.
  3. Cover the skillet with a lid to create a mini-oven effect.
  4. Warm the scones for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the raspberry almond scones in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they don't overheat.
  4. Remove once the scones are warmed through and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Large mixing bowl: Used to whisk together the flour, sugar, baking powder, and salt.

• Whisk: Helps to combine the dry ingredients evenly.

• Pastry cutter: Cuts in the cold, cubed butter until the mixture resembles coarse crumbs.

• Spatula: Gently folds in the raspberries and sliced almonds.

• Small mixing bowl: Mixes the heavy cream and vanilla extract separately before combining with the dry ingredients.

• Measuring cups: Measures out the flour, sugar, heavy cream, and other ingredients accurately.

• Measuring spoons: Measures out the baking powder, salt, and vanilla extract precisely.

• Floured surface: Used to turn out and knead the dough gently.

• Knife: Cuts the dough into 8 wedges.

• Baking sheet: Holds the scone wedges while they bake in the oven.

• Cooling rack: Allows the scones to cool slightly before serving.

Pre-measure ingredients: Measure out all ingredients before starting to save time during preparation.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Freeze butter: Freeze the butter for 10 minutes before cubing to make it easier to cut into the flour mixture.

Prepare baking sheet: Line your baking sheet with parchment paper before starting to avoid delays when placing the scones.

Mix wet ingredients ahead: Combine the heavy cream and vanilla extract in advance and store in the fridge until needed.