Raspberry Almond Scones

by Kiran on August 26, 2016 · 37 comments

in Baking, Desserts

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Hello all you lovely people!

I’m back for now and hopefully, would stick around for a while. A lot has been happening in the background but I won’t bore you with all the details.

Raspberry Almond Scones | @KiranTarun http://kirantarun.com/food
And nope, there’s no baby news whatsoever, we are not moving and we are doing just fine! I’ve been hammered with some of the weirdest queries from peeps on our social media accounts. No doubt, some of you were genuinely concerned. Other’s were just… How do I put it? Creepy?

Just because I don’t publish a post for a while, doesn’t mean that there’s a “bun” baking in the oven 😉

There’s raspberry almond scones to be exact. And those were deliciously baked, while I was away from blog stuff.

Raspberry Almond Scones | @KiranTarun http://kirantarun.com/food
We had a quiet summer, a time to reflect at our lives, responsibilities and just being care-free. No deadlines or to-do list. Nothing routine.

Summers are best enjoyed, spontaneously.

Raspberry Almond Scones | @KiranTarun http://kirantarun.com/food
Someone please push the pause button. Summer is closely coming to an end but baking with berries should not. Make these scones for your weekend brunch or just throw a fancy tea party with your gal pals.

Slater these scones with some European butter (the best butter!) and a generous smear of raspberry jam. And please oh please, wash it off with a cup of tea, because, this is how you do it.

Raspberry Almond Scones | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

Yields 8 large scones or 12 to 14 mini scones

Ingredients:

  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 4 tbsp sugar
  • 6 tbsp unsalted butter, chilled and diced
  • 3/4 cup (6oz) whole milk, chilled
  • 1 tsp almond extract
  • 1/2 cup (4oz) fresh raspberries, halved
  • 1 whole egg, beaten

Directions:

  1. Preheat oven to 400F. Line a large baking sheet with parchment paper. Set aside.
  2. Sift flours, baking powder and salt into a large bowl. Combined lemon zest and sugar, and stir it into the flour before adding chilled diced butter.
  3. Using a pastry cutter (of hands!), work through the flour to combine butter into flours. Work until it resemble course crumbs.
  4. In a cup, combine chilled milk and almond extract. Make a well in the center of the buttered flour and drizzle in whole milk.
  5. Using a large fork, slowly stir the milk and buttered flour to form a dough. Add fresh and halved raspberries and stir it all to combined into a dough. Do not over stir at this point. The dough will be too moist to roll out.
  6. If the dough does become a little too moist to roll out, wrap it with a cling wrap and stick it into the freezer for 15 minutes.
  7. Lightly dust the surface, rolling pin and your clean hands with some all purpose flour. Scoop out dough onto the surface and dust it with little flour. With your hands, work the dough, forming it into the desired thickness. Work fast as to avoid moistening the dough too much. Using a rolling pin, roll out a nice, even circle of desired thickness.
  8. With a very sharp knife, divide scones into 8 thick wedges. For the iconic scone shapes, use a round pastry cutter. Dip the cutter into some flour before cutting out the shapes. I tested this recipe with many different shapes. Pick your fav.
  9. Place scones onto prepared baking sheet lined with parchment. Lightly brush on some egg wash and bake scones into the preheated oven between 15 to 20 minutes.
  10. Remove scones from the oven and allow to cool for 10 minutes on the baking sheet, before cooling it off completely on a cooling rack.
  11. Best eaten right away with your favorite freshly brewed hot tea.
  12. Leftovers can be kept fresh for 3 days, but why?
  13. I’ve even froze the unused dough and it bakes very well. Just bring the dough to a temperature enough to roll out, bake and gobble!

 

Raspberry Almond Scones | @KiranTarun http://kirantarun.com/food
Off to sit down and focus on my to-do list. It’s getting longer with all the neglect. Hope you are having a very happy and spontaneous summer.

What’s baking in your oven? 🙂

 

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Comments on this entry are closed.

1 dixya @food, pleasure, and health August 26, 2016 at 9:49 AM

i am so happy to hear everything is going well for you guys 🙂 i do miss seeing your post!! hope to read more and of course, delicious food and pictures 🙂
dixya @food, pleasure, and health recently posted..Tips to Avoid Freshman 15

2 Kiran March 30, 2017 at 12:07 AM

Hello love,
I miss the blogosphere, interacting and blog hopping with you and everyone. Thanks for all the love and support. Truly appreciate it!

3 Angie@Angie's Recipes August 26, 2016 at 10:36 AM

Good to know that you are doing great. And I love these gorgeous raspberry scones.
Angie@Angie’s Recipes recently posted..Green Bean Peach Salad with Pinenut and Truffle

4 Kiran March 30, 2017 at 12:19 AM

Thanks Angie,
Hope you are doing well too 🙂

5 Rosa August 26, 2016 at 11:52 AM

Such lovely scones! I love raspberries.

Cheers,

Rosa xo
Rosa recently posted..HOT SUMMER MAGIC

6 Kiran March 30, 2017 at 12:21 AM

Thanks Rosa! Love scones with coffee 🙂

7 Shashi at RunninSrilankan August 26, 2016 at 3:42 PM

Kiran, glad to have you back again and you are right – where’s the pause button? BTW, these sound wonderful – love the almond flour added into them – and you are right, these would be wonderful with a cuppa tea to wash them down.
As for what’s baking in my oven – cookies currently – but maybe next raspberry almond scones! 🙂
Shashi at RunninSrilankan recently posted..Coconut Curry Stir Fry

8 Kiran March 30, 2017 at 12:10 PM

Thanks Shashi. Missed this space of mine and you all, too much 🙂

9 Honey, What's Cooking August 28, 2016 at 4:39 AM

Heyyyy Kiran. I think when we disappear time to time most people ask out of concern. I disappeared a few times and sometimes I just wasn’t into it, other times life happened. People will understand. I’m glad you’re well. And these scones look amazing! I just ate scones today. 🙂
Honey, What’s Cooking recently posted..Upscale & Delicious Mexican at Red O | Newport Beach, CA

10 Kiran March 30, 2017 at 12:22 PM

Nisha — so true. Hugs!

11 Marta @ What should I eat for breakfast today August 30, 2016 at 5:08 AM

hahahahaha, awesome post girl 😀

12 Kiran March 30, 2017 at 12:22 PM

Lol!

13 John/Kitchen Riffs August 30, 2016 at 8:27 PM

Welcome back! I figured you were taking some well deserved time off. Anyway, wonderful scones! I love them, and haven’t made any for quite some time. But these look terrific — I should make them! Thanks so much.
John/Kitchen Riffs recently posted..Chilled Beet and Cucumber Soup

14 Kiran March 30, 2017 at 12:24 PM

Thanks John. Don’t we all deserve to take a break, sometimes? 😉 And yes, make it soon! These scones are LIFE!

15 Monica August 31, 2016 at 3:19 PM

It’s great to do different things, take time for yourself. And so great to see these lovely scones…they sound so romantic to me and the presentation is lovely. : )

16 Kiran March 30, 2017 at 12:32 PM

Thanks so much, Monica 🙂

17 Balvinder September 4, 2016 at 7:53 PM

I was away too for a short while but now back.These scones sound wonderful! Raspberry almond is such a great combination.
Balvinder recently posted..Grilled Salmon Steak

18 Kiran March 30, 2017 at 12:53 PM

Hi Balvinder — break is also very important 🙂

19 Elizabeth @ SugarHero.com September 7, 2016 at 2:53 AM

These look delicious! There’s nothing better than a warm scone and a cup of tea to start the day!

20 Kiran March 30, 2017 at 12:57 PM

Elizabeth — thank you! I love English tea time routine. So classic and chic 🙂

21 Summer September 7, 2016 at 12:30 PM

These turned out so nice ♥

summerdaisycottage.blogspot.com

22 Kiran March 30, 2017 at 12:57 PM

I’m glad you tried this recipe, Summer 🙂

23 Laura | Tutti Dolci September 14, 2016 at 12:06 PM

Gorgeous scones, I so want these for breakfast! 🙂

24 Kiran March 30, 2017 at 12:59 PM

Thanks Laura! Me too 🙂

25 All That I'm Eating September 20, 2016 at 11:06 AM

These sound delicious; raspberry and almond work so well together.
All That I’m Eating recently posted..Yellow Split Pea Dahl

26 Kiran March 30, 2017 at 1:00 PM

Thanks love 🙂

27 Shibi@FlavzCorner.com October 7, 2016 at 3:09 PM

Oh my these are a batch of gorgeous looking raspberry scones!
Shibi@FlavzCorner.com recently posted..Indian Style Tomato Rice

28 Kiran March 30, 2017 at 1:00 PM

Shibi — thanks so much 🙂

29 Mariana October 9, 2016 at 3:31 PM

We can hang on to summer for a little longer with those raspberries for sure!
Mariana recently posted..Watercolour tea towels

30 Kiran March 30, 2017 at 1:01 PM

Summer is coming soon, I cannot wait 🙂

31 Loganayaki November 25, 2016 at 1:34 AM

Absolutely stunning images. Nice recipe. Thanks for sharing…!

Cheers

Loganayaki
Loganayaki recently posted..Thinai arisi sambar sadam – famous Indian Recipes – Millet Recipes

32 Kiran March 30, 2017 at 1:02 PM

Thank you so much, Loganayaki 🙂

33 Sophie December 27, 2016 at 2:48 AM

I am glad to see you back, dear Kiran!
I made your lovely scones a while ago with home-grown yellow raspberries! They came out perfectly! Superb in flavor too! I have got some news! I recently published my 1st E-Book called Healthy Vegan Christmas! You can get it if you subscribe to my bog! Read all about it here: https://sophiesfoodiefiles.wordpress.com/2016/12/24/i-just-made-my-1st-e-book-called-healthy-vegan-christmas-subscribe-to-my-blog-to-get-it/
Sophie recently posted..I just made my 1st E-Book called Healthy Vegan Christmas! Subscribe to my blog to get it!

34 Kiran April 3, 2017 at 2:55 PM

Thanks so much, Sophie & congrats on your ebook 🙂

35 Agness of Run Agness Run January 15, 2017 at 10:35 AM

Great idea for a late night snack. Keep up the good work!
Agness of Run Agness Run recently posted..10 Natural Ways to Beat Winter Cold

36 Kiran April 3, 2017 at 2:56 PM

Thanks Agness 🙂

37 Deb|EastofEdenCooking April 6, 2017 at 6:50 PM

The raspberry scones look fabulous! The addition of almond flour adds a whole new level of texture and flavor to these beauties.

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