Raspberry Almond Buttermilk Scones

There are so many reasons to be sad when the summer ends. It is nice not to have a schedule and be more leisurely. People miss the flexibility of doing whatever they want: day trips to the beach, long walks, BBQs, ice cream, and afternoons at the pool. No hectic schedules, no packing lunches, no waking up early, and no homework.

On the other hand, September is a landmark month. It is the month that every student dreads, and many moms anticipate the anxiety in their children. School is starting, the weather changes, the days become shorter, and the holiday season begins. New schedules, new jobs, new school year, and new homework assignments. It can be a hard transition, so let’s look on the bright side.

Autumn weather is perfect. No humidity, and just a touch of cold to make your cheeks pink. It’s nice to break out light jackets, scarves, and boots. The leaves change color and create beautiful blankets of color against a crisp, blue sky. There are so many Fall activities too! Apple and pumpkin picking, football season, Halloween, and Thanksgiving. The Fall season is about making memories with friends and family, old and new.

With that said, it’s been a wonderful summer, and it deserves a sweet sendoff featuring one last lovely berry: the humble raspberry. Sweet, tart, or in between, I love them all. This recipe pairs as well with your morning coffee as it does as an after-dinner treat. These scones are so moist and flaky, it feels like you are biting into sweet air. The buttermilk gives it some substance, and the combination of vanilla and almond extract add a savory taste. The raspberries, of course, are the stars of these luscious treats, adding tart and sweet flavors together.

This recipe is courtesy of My Baking Addiction, and will serve 8 people who will enjoy this treat to usher in a beautiful fall.

Ingredients for Raspberry Almond Buttermilk Scone:

2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup granulated sugar
2 and 1/2 teaspoons baking powder
½ teaspoon salt
1/2 cup unsalted butter, frozen
1/2 cup + 2 tablespoons buttermilk, divided
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 package (6 ounces, or 1 and 1/4 cups) raspberries
1/3 cup sliced almonds

For the Fresh Raspberry Icing:

1/2 package (3 ounces or about 1/2 cup) raspberries
2 teaspoons granulated sugar
1 and 1/2 cups confectioners’ sugar
1 tablespoon cream or milk

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Grate the frozen butter using a box grater

Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.

Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl.

Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can.

Dough will be sticky. If it’s too sticky, add a little more flour.

Press into an 8-inch disc.

Using a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.