Almond Croissant Raspberry Scones

If you're looking for a simple, delicious baking project, these Almond Croissant Raspberry Scones are the perfect treat. Infused with an almond croissant paste, these scones are soft, tender, and packed with beautiful flavour. They’re a little rustic in appearance — and even more charming because of it — with juicy bursts of raspberry and a delicate almond crunch on top.

Perfect for an afternoon snack, a cozy weekend brunch, or a quick breakfast on the go, these Almond Croissant Raspberry Scones are as versatile as they are delicious. Enjoy them fresh out of the oven, warm and golden, with a dollop of yoghurt or soft butter if you like.

They’re easy to make, full of wholesome ingredients, and just the right balance of nutty, fruity, and lightly sweet. Whether you're a seasoned baker or just having some fun in the kitchen, these scones are sure to become a favourite.

Almond Croissant Raspberry Scones Recipe

serves: 8

time: 35 minutes

Ingredients:

Almond croissant paste:

• 3/4 cup (90g) ground almonds/almond flour

• 80g soft unsalted butter, warmed slightly with a few lumps, but not boiling hot

• 1/2 cup icing sugar

• 1 small egg (approx. 50g)

• pinch of fine salt

• 1/2 tsp almond extract

Scones:

• 2 cups (300g) plain flour

• 1 tbsp (20g) caster sugar

• 2 tsp (10g) baking powder

• 1/2 cup (125g) milk

• 1 tsp vanilla essence

• 1 cup (100g) frozen raspberries

• A few handfuls of sliced almonds for the top

• dust with icing sugar

Method:

Pre-heat oven to 180 degree C, fan bake.

In a medium bowl, mix together melted butter and all of the almond paste ingredients into a smooth paste. Cover and set aside in the fridge for 30 minutes.

In a large bowl, mix together the dry ingredients: flour, sugar, and baking powder.

In a small cup mix the milk and vanilla essence together.

Take the almond paste out of the fridge and scoop 1/4 cup almond paste and set it aside for the topping later. Add the rest of the almond paste into the dry ingredients, rubbing it in until the mixture resembles a sandy, crumbly texture with a few larger lumps. Pour in the vanilla milk and mix until it just comes together (don’t over mix it). Gently fold the frozen raspberries through the dough, being careful not to overmix to keep the berries intact.

Turn the dough out onto bench. Shape it into a thick, round disc about 3 cm thick, similar to a pizza base. Transfer to a sheet of baking paper. Spread the set aside 1/4 cup almond paste all over the top. Sprinkle with almond splices. Slice the dough into 8 triangles, like cutting a pizza, and place the scones onto the prepared baking tray.

Bake in the preheated oven for 18-20 minutes, or until the scones are golden.

Allow the scones to cool slightly, dust with icing sugar.

Best enjoyed warm — they’re perfect on their own or with yogurt on the side!