My family is a huge fan of scones, and these Raspberry Almond Scones below (flavored with almond extract) are no exception! If pancakes and waffles are your go-to weekend breakfast treats, then I’d suggest switching things up with this recipe instead. Scones are honestly easier to make since they all go in the oven at once rather than having to be made one-by-one. They pair together perfectly with fresh fruit and a simple batch of scrambled eggs (or organic bacon!), and they freeze beautifully for a rainy day (if you’re lucky enough to have any leftovers)!
Sponsor Shoutout: Nuts.com
To add a punch of flavor to this recipe, I used an ingredient I’ve honestly never cooked with before, almond extract. I’ve definitely enjoyed foods made with almond extract by others (hello, tasty macaroons!) so I thought it’d be fun to experiment with some in my own kitchen. I was pleased to learn that not only does our sponsor Nuts.com offer high-quality almond extract, but it’s organic too! It’s amazing how many store-bought extracts are full of unwanted fillers and other additives – no, thank you.
Organic almond extract can be used in many different types of recipes such as pound cake, granola, smoothies, cookies, biscotti, and more. In addition to extracts, Nuts.com also sells nuts, of course! If you saw my recent post about reorganizing our pantry, you’ll know we are no strangers to nuts, dried fruit, popcorn, and other items that can all be sourced through Nuts.com. What a great resource for those who don’t have health food stores close by or simply like to save time by shopping online.
Nuts.com has been around since 1929, though at that time, they weren’t an online business, of course! Eighty-eight years later, cousins Jeff and David represent the third generation of the family business. Some of my favorite items you can find at nuts.com are oats, quinoa, brown rice, whole-wheat pastry flour, raw nuts (cashews, almonds, walnuts, pecans), raw seeds (pumpkin, sunflower, and sesame), and a variety of dried fruit without added sugar!
Raspberry Almond Scone Recipe
Raspberry Almond Scones
- 2 3/4 cups whole-wheat pastry flour or regular flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter 1 stick
- 1/2 cup sliced almonds
- 2 eggs
- 1/3 cup whole milk plus extra for brushing the tops
- 1/4 cup pure maple syrup or honey
- 1/2 teaspoon almond extract I got mine from nuts.com
- 1 cup frozen raspberries
- Preheat the oven to 400° F.
- In a food processor fitted with a dough blade, process the flour, baking powder, and salt.
- Cut the butter into tablespoon-sized chunks and sprinkle them on top of the flour mixture. Pulse until you have a crumbly mixture. Gently pulse in the almonds.
- Add the eggs, milk, maple syrup, and extract and process until the dough comes together. Add more flour by the tablespoon if too sticky.
- Turn the dough out onto a lightly floured surface, sprinkle the top with flour, and pat it down a little. Using your hands (or a rolling pin), form it into a big circle that’s about ¾-inch thick.
- Cut the dough into triangles as you would a pizza and carefully transfer them to an ungreased baking sheet. If there are any remaining scraps, press them together and cut more shapes until it’s all been used.
- Brush the top of the dough with a little milk and then push several raspberries onto the top of each scone.
- Bake for 15 - 18 minutes, or until golden brown. Serve warm or at room temperature.