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raspberry almond streusel scones

Megan
raspberry scones topped with a buttery almond streusel. these scones are buttery, tart, sweet and packed with flavor.
5 from 1 vote
Prep Time 5 mins
Cook Time 22 mins
chill time 30 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Equipment

  • baking sheet
  • parchment paper

Ingredients
  

scones

  • 2 c all purpose flour (240g) plus more for kneading
  • 1/4 c sugar (50g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 8 tbsp frozen butter, cubed
  • 1/2 c heavy cream (+1 Tbsp for brushing scones)
  • 1 egg, lightly beaten
  • 1/2 tsp almond extract (vanilla can also be used)
  • 1/2 tsp vanilla extract
  • 1 c frozen raspberries
  • 1 tbsp flour

almond streusel topping

  • 1/2 c all purpose flour (60g)
  • 1/4 c brown sugar (50g)
  • 1/4 c sliced almonds (30g)
  • 4 tbsp cold butter, cubed (56g)
  • powdered sugar for dusting, optional

Instructions
 

  • In a food processor, combine the flour, sugar, baking powder and salt. Pulse 3-4 times to combine. Add frozen butter and pulse to combine. Continue pulsing until the butter is fully incorporated and the mixture resembles corse sand.
  • In a seperate bowl, combine the heavy cream, egg, vanilla and almond extracts and beat lightly.
  • Stream 1/2 cream and egg mixture into the food processor. Pulse until cmbined. Stream in remaining 1/2 into the food processor. Process on low until the dough just comes together.
  • Pour dough onto a lightly floured sheet of parchment paper. Lightly knead the dough 2-3 times.
  • in a bowl, mix frozen raspberries with 1 Tbsp flour until all the berries are coated.
  • Gently incorporate the raspberries into the dough 1/3 at a time, making sure to get as many as possible into the dough without overworking the dough. Add flour as needed if the dough gets sticky.
  • Shape the scones into a roughly circular shape abour 8" in diameter. Move the parchment paper (with the scones) onto a baking sheet and chill in the freezer for 30 minutes or refrigderator for 45 minutes. While the scones chill, prepare the streusel topping.
  • Preheat the oven to 400 F
  • Combine all streusel ingredients into a bowl. Using your hands, work the butter into the dry ingredients until it comes together. It should resemble large crumbles.
  • Remove scones from the freezer or fridge. Brush scones with the heavy cream and crumble the struesel on top. Using a long sharp knife, cut scones into 6-8 wedges. Pull 1/2 -1" apart.
  • Bake in the oven at 400 F for 18-24 minutes. Scones should look baked through and topppng should be a golden brown. Scones will be very fragrant (your nose will let you know when they're done!). If needed, insert a toothpick into the center of a scone. Toothpick should come out clean.
  • Allow scones to cool at least 15-20 minutes. Dust with powdered sugar if desired (I highly recommend though). Enjoy!
Keyword easy fruit scones, lemon blueberry, scones, spring and summer recipe
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