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  • Nicole Cook

Raspberry Almond Scones with a Lemon Frosting



3 cups flour

1/3 cup sugar

1 tbsp baking powder

1 tsp salt

12 tbsp (1-1/2 sticks) cold unsalted butter, cut into pieces

3/4 cup milk

1/2 tsp vanilla extract

1/2 cup slivered almonds

1 cup frozen or fresh raspberries


1 cup icing sugar

2 tbsp lemon juice


1. In a large mixing bowl, whisk together the flour, sugar, baking powder, then use a pastry cutter to incorporate the butter into the dry ingredients, until a sandy mixture forms.

2. Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are mostly moistened, switch to using your hands to knead until combined, then add the almonds. Fold in the berries very gently and bring into a large mound.

3. Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect. Use a sharp knife to cut the dough into 6-8 wedges.

4. Transfer the scones to the baking sheet lined with parchment, leaving space between them. Bake at 375 for 20-30 minutes, until the scones are golden, gently puffed, and cooked through. Transfer to a cooling rack.

5. Once scones have cooled, mix together the icing sugar and lemon juice, drizzle on top.


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