Friends, this is my favorite time of year for baking. All the fresh fruit, especially berries, are beginning their peak season after the cold weather breaks. Kevin and I usually eat berries so fast that there’s none leftover for baking, so there’s been major restraint with all this recent berry dessert business.
And then there was a batch of raspberry scones. That I made back around Mother’s Day. Ugh. I’m all sorts of backwards and late and discombobulated right now! But at least I found my blender in the mountain of kitchen supplies moving boxes.
LIFE IS GOOD.
Still searching for my mind, though. That thing’s been lost for weeks.
This recipe is brought to you in partnership with the gang at Driscoll’s. We all know their berries, we all love their berries! Today we’re making scones with their beautifully plump, premium raspberries and tangy buttermilk. How about we complete this scone experience with toasty almonds, a splash of almond extract, and pastel pink raspberry glaze. Do you know what this all means? Flavorful fruit scones + baking with buttermilk + texture + PINK. All the favorites in one place.
I’ve been on a scone mission for the past couple of years and while delicious all depends on your tastebuds, I can honestly say this base scone recipe is the best I’ve tried. With virtually any add-in (chocolate chips, lemon, mango!), we can all make a new variety each weekend. It’s the kind of versatile and satisfying coffee treat that makes us jump out of bed and keeps our souls happy.
I usually make the scone dough with heavy cream, but decided to use tangy buttermilk to pair with the sweet raspberries and almonds. The centers are even more tender! The taste is even more buttery! They’re bright-flavored, soft, and rich on the inside while the edges and tops are golden brown and crisp– delicately crumbling as you take that first berry bite.
Scones are one of those treats that if you do it right, they’ll have a permanent (and frequent) spot in your breakfast or snack rotation. But if you mess up along the way, you’ll end up with sad rock cakes instead of the tender, crumby sweet goodness you were hoping for. It’s all hard to swallow, literally. But let me help!
All of my raspberry almond buttermilk scone tips, together.
In a list. I love lists.
- The secret to making delicate scones is handling the dough as little as possible. That’s why I prefer to make scones by hand, not in the food processor.
- Over-handling the dough will cause the delicate raspberries to break, making your dough much too wet. Always handle with care. You are not mad at the dough.
- The way to get that crumbly, crisp texture on the edges is to use very, very cold butter. In fact, use frozen. And grate it.
- To ensure the scones don’t spread out too much in the oven and so they keep that crumbly-edge texture, refrigerate the scone dough for 15 minutes before baking.
- You can even refrigerate your dry ingredients for 15 minutes before mixing with the wet ingredients.
- Cold scone dough = successful scone dough.
- Shaggy looking scone dough = successful scone dough.
- A brush of buttermilk makes your scones shimmery and even more crusty on top. PRETTY.
- High oven temp ensures that irresistibly golden brown crust.
- Pink raspberry glaze > boring white glaze.
You can cut scones any shape your heart desires, but I always opt for the pie slice shape. Selfishly because they shoot beautifully and lazily because it’s just so fast and easy to grab a sharp knife and slice. And with this shape, there isn’t any rolling– which could lead to over-handling the dough. Oh! And there aren’t any scraps!
The raspberry juices will slightly swirl though the scone dough, but when you come across a bite with a whole berry? It’s a whole other level of raspberry scone goodness. As for the glaze, you can make it with fresh raspberries, heavy cream (or any milk!), and confectioners’ sugar. All you do is mash the raspberries with a little sugar– to help release the juices– then strain away any lumps. I use a fine mesh sieve. Then just whisk into the confectioners’ sugar and milk. Takes about 5 minutes, tops.
Delicious on their own, yes, but these scones are even better with the fresh raspberry glaze. Embrace the pink seeping into all the cracks and crevices. 🙂
Another way to celebrate raspberries right now!
Raspberry Almond Buttermilk Scones
- 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- 2 and 1/2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup (115g) unsalted butter, frozen
- 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
- 1/3 cup (37g) sliced almonds
Fresh Raspberry Icing
- 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
- 2 teaspoons granulated sugar
- 1 and 1/2 cups (180g) confectioners' sugar
- 1 Tablespoon (15ml) cream or milk
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
- Make the glaze: 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.
Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.
- It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.
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I’m working with Driscoll’s to bring you this recipe. Visit their site for more berry recipes & enter the Sweetest Berry Sweepstakes for a chance to win $100 worth of Driscoll’s berries. SO MANY SCONES! 🙂