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To make these raspberry almond scones, you will need: - 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup cold unsalted butter, cubed - 1/2 cup heavy cream - 1/4 cup almond milk - 1 large egg - 1 teaspoon almond extract - 1 cup fresh raspberries - 1/4 cup sliced almonds (plus extra for topping) - 1 tablespoon coarse sugar for sprinkling (optional) Fresh ingredients make a big difference in your baking. They enhance flavor and texture. For example, fresh raspberries provide bright bursts of taste. The flavor from stale items will not shine through. Always use fresh almonds, butter, and milk. This ensures the best results for your scones. You can make some easy swaps if you need to. Here are a few ideas: - Use whole wheat flour for a nuttier taste. - Swap granulated sugar for brown sugar for more depth. - If you lack heavy cream, try using whole milk. It may change the texture slightly. - For a dairy-free version, use coconut cream instead of heavy cream. - You can use any berry, like blueberries, for a different flavor. These substitutions will keep your scones delicious while fitting your needs! Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This step helps the scones bake evenly and not stick. Next, take a large bowl. Add 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Use a whisk to mix these dry ingredients well. In another bowl, combine 1/2 cup of heavy cream, 1/4 cup of almond milk, 1 large egg, and 1 teaspoon of almond extract. Whisk these ingredients until they blend smoothly. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Remember, don’t overmix! This keeps the scones light and fluffy. Now, turn the dough out onto a floured surface. Shape it into a circle about 1 inch thick. Then, use a sharp knife to cut the dough into 8 equal wedges. This makes it easy to separate them for baking. Transfer the cut scones to your prepared baking sheet, leaving about 2 inches between each one. For a lovely finish, sprinkle the tops with sliced almonds and coarse sugar. This adds a nice crunch. Bake the scones in your preheated oven for 18-20 minutes. They should turn golden brown. To check if they’re done, insert a toothpick into the center. If it comes out clean, they are ready. Let the scones cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your delicious raspberry almond scones! To get a nice texture in your scones, keep your butter cold. Cold butter helps create flaky layers. I cut the butter into small cubes. This way, it mixes better with the flour. Use your fingers or a pastry cutter to blend the butter. Stop when the mix looks like coarse crumbs. Overmixing will make the scones tough, so stir gently. For more flavor, always use fresh ingredients. Choose ripe raspberries for a sweet burst in every bite. Almond extract adds a lovely nutty taste. I also like to sprinkle coarse sugar on top before baking. This gives a crunchy finish that contrasts nicely with the soft scone. Many people overmix the dough. This leads to dense scones instead of light ones. Also, avoid skipping the chilling time. If your dough is warm, the scones will spread too much. Lastly, watch the baking time. Each oven is different. Start checking your scones at 18 minutes to ensure they don't overbake. {{image_2}} You can change the flavor of your raspberry almond scones easily. Try adding lemon zest for a bright taste. You can also mix in dark chocolate chips for a rich twist. If you want some crunch, add chopped walnuts or pecans. Each of these choices adds a new layer of flavor and fun. If you need a gluten-free option, use a gluten-free flour blend. This blend should work well in place of all-purpose flour. Make sure it contains xanthan gum, which helps give the scones a nice texture. You can also add a bit of almond flour for a nutty taste. Frozen raspberries work great in this recipe. They save you time and avoid waste. When using frozen raspberries, do not thaw them first. Just fold them directly into the dough. This will keep the scones from turning too mushy. You might want to bake them a few minutes longer, as they can add extra moisture. To keep your baked raspberry almond scones fresh, store them in an airtight container. They will stay good for about two days at room temperature. If you want to keep them longer, place them in the fridge. They will last up to a week when chilled. To enjoy warm scones again, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat for about 5 to 10 minutes. You can also use a microwave. Just warm them for about 15-20 seconds. Be careful not to overheat them, or they may become tough. For longer storage, you can freeze the scones. First, let them cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a zip-top bag. They can stay in the freezer for up to three months. When you are ready to eat them, simply thaw in the fridge overnight, then reheat as needed. Yes, you can! Blueberries, strawberries, or blackberries work well. Just ensure the fruit is fresh or thawed if frozen. Cut larger fruits into smaller pieces to mix evenly. This way, every bite bursts with flavor. Serve them warm for the best taste. A dusting of powdered sugar adds sweetness. Pair with clotted cream or whipped butter for a rich touch. You can also enjoy them with jam or even a fruit spread. Look for a golden brown color on top. Insert a toothpick into the center; it should come out clean. If the toothpick has wet dough, bake a few minutes longer. The scones should feel firm yet soft. Yes, you can prepare the dough a day in advance. Wrap it tightly in plastic wrap and store it in the fridge. When ready to bake, shape it and cut the scones. This saves time and still gives you fresh scones! In this blog post, we covered how to make delicious raspberry almond scones. We discussed the fresh ingredients needed and why they matter. You learned step-by-step how to prepare the dough, mix, shape, and bake the scones. We also shared tips to get the best texture and flavor. You explored variations, including gluten-free options and how to store leftovers. Keep these key points in mind for a tasty treat, and don't be afraid to try new flavors. Happy baking!

Raspberry Almond Scones Bakery Style

Indulge in the delightful flavors of Raspberry Almond Scones that are perfect for breakfast or afternoon tea! With just a mix of simple ingredients, you can create these soft, buttery treats packed with fresh raspberries and crunchy almonds. Follow our easy step-by-step guide to bake a batch in no time. Click through for the full recipe and impress your friends and family at your next gathering! #RaspberryScones #BakingRecipes #DessertIdeas #HomemadeGoodness
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Ingredients
  

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold unsalted butter, cubed

1/2 cup heavy cream

1/4 cup almond milk

1 large egg

1 teaspoon almond extract

1 cup fresh raspberries

1/4 cup sliced almonds (plus extra for topping)

1 tablespoon coarse sugar for sprinkling (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

      Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the dry ingredients until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, almond milk, egg, and almond extract until fully combined.

          Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix!

            Gently fold in the fresh raspberries and sliced almonds, ensuring they are distributed evenly throughout the dough.

              Turn the dough out onto a floured surface and shape it into a circle about 1 inch thick. Cut the dough into 8 equal wedges.

                Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.

                  If desired, sprinkle the tops with additional sliced almonds and coarse sugar.

                    Bake in the preheated oven for 18-20 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

                      Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 15 min | Total Time: 35 min | Servings: 8 scones

                          - Presentation Tips: Serve warm, dusted with powdered sugar, and accompanied by a dollop of clotted cream or whipped butter on the side for a delightful touch.