Raspberry Almond Scones with Coffee Glaze

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Delicate and buttery scones made with fresh raspberries, almond meal, and raspberry almond coffee topped off with a raspberry almond coffee glaze.

A plate with a raspberry almond scone drizzled with coffee glaze and two forks on the plate along with 3 raspberries. There's a cup of coffee behind the scone.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

I know you’ve been seeing a lot of scones on my blog over the last few months but they are my new favorite breakfast and snack.   They buttery crumb paired with a crunchy exterior in a variety of flavors is just so good served with a cup of coffee.

These raspberry scones are a little bit different then my other scones.   To start with they have Door County Coffee Raspberry Almond flavored coffee in both the scones and the glaze.   Then they have fresh raspberries and almond meal in the scone for additional flavor.

If you haven’t tried this flavor of coffee you are missing out.  I love baking with it and it’s pretty tasty as a cup of coffee as well.  There are strong notes of raspberry and lighter notes of almonds.   It makes me think of spring for sure.

Ingredients:

  • flour
  • almond meal
  • baking powder
  • salt
  • sugar
  • butter
  • egg
  • milk
  • coffee
  • almond paste
  • raspberries
  • sanding sugar

I know that a lot of people think scones are hard to make but they really aren’t.  As long as you get the correct liquid to dry ingredient measurement they’ll turn out right.

Pin Image: A plate with a raspberry almond scone drizzled with coffee glaze and two forks on the plate along with 3 raspberries. There's a cup of coffee behind the scone, text, a cutting board with a cup of flour, a bag of sugar, one egg, almond paste, a bag of coffee, a stick of butter, and a package of raspberries on it.

This recipe actually have me some trouble.   I had a little too much liquid in it the first time and a little too much baking powder in it the second time.  However, even with too much baking powder these scones tasted amazing. 

To make the scones I combined the flour, almond meal, baking powder, salt, and Dixie Crystals Sugar in a large bowl.  Then I cut the butter into small pieces and added it to the bowl of dry ingredients.  It’s important to use your hands to mix the butter into the flour mixture until your mixture resembles wet sand.

Then I mixed in the egg, milk, Door County Coffee Raspberry Almond coffee, and Taylor and Colledge Almond Paste into the mixture and mixed until a dough came together.   At this point if your dough is sticky you can add in a little bit of additional flour.

Then I turned the dough onto a floured cutting board and shaped it into a half inch thick circle.  Using a pizza cutter I cut the dough into eight pieces.   Then I put them on a baking sheet.  

A plate with a raspberry almond scone drizzled with coffee glaze and two forks on the plate with a pink background.

At this point you can simply bake them as is or you can fancy them up a bit.  I chose to brush them with an egg wash and sprinkled them with sanding sugar to make them sparkle.  I baked them until they were golden brown.

Once the scones cooled I whipped up a quick glaze made of powdered sugar and coffee.   I drizzled it onto the scones and then sprinkled them with additional sanding sugar.  

When serving I added a few fresh raspberries.  You could also add a dollop of homemade cinnamon whipped cream or Devonshire cream if you want to get fancy.

Pro Tips and Substitutions:

  • If you don’t have almond meal you can put 1/2 cup of chopped or slivered almonds in the scones instead.
  • Feel free to substitute blackberries, strawberries, or blueberries in place of the raspberries.
  • You can use your favorite flavor of coffee in the glaze.

If you’ve tried my Raspberry Almond Scones with Coffee Glaze or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A plate with a raspberry almond scone drizzled with coffee glaze and two forks on the plate along with 3 raspberries. There's a cup of coffee behind the scone.

Raspberry Almond Scones with Coffee Glaze

Yield: 8 scones

Delicate and buttery scones made with fresh raspberries, almond meal, and raspberry almond coffee topped off with a raspberry almond coffee glaze.

Ingredients

For the scones:

  • 2 1/2 c. flour
  • 1/3 c. almond meal
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 c. sugar
  • 1 stick (1/2 cup) butter, cut into pieces
  • 1 egg
  • 1/3 c. milk
  • 3 Tablespoons strong brewed Raspberry Almond Coffee
  • 1/2 teaspoon almond paste
  • 1/2 c. fresh raspberries, cut in half
  • 1 egg, beaten
  • 3 Tablespoons sanding sugar

For the glaze:

  • 3/4 c. powdered sugar
  • 1-2 Tablespoons strong brewed Raspberry Almond Coffee

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a big bowl combine the flour, almond meal, salt, baking powder, and sugar. Mix well.
  3. Cut the butter into small pieces and add to the flour mixture. Using your fingers mix the butter into the flour mixture until it resembles wet
    sand.
  4. In a small bowl mix together the egg, milk, coffee, and almond paste. Add to the flour mixture and mix until just combined.
  5. Fold in the raspberries until just combined.
  6. Turn though dough onto a floured surface and pat into an 8 inch circle. Slice the dough into 8 equal pieces.
  7. Place them on the prepared baking sheet 2 inches apart.
  8. The egg with 1 tablespoon of water. Brush the beaten egg onto the scones and sprinkle with sanding sugar.
  9. Bake for 18-20 minutes or until golden brown. Remove from baking sheet and cool completely on a wire rack.
  10. To make the glaze whisk one tablespoon of coffee into the powdered sugar. Add in more coffee until desired consistency is reached.
  11. Drizzle the glaze on top of the scones and sprinkle with additional sanding sugar or sprinkles if desired.

Notes

A Hezzi-D Original recipe

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 413mgCarbohydrates: 57gFiber: 2gSugar: 25gProtein: 7g
A plate with a raspberry almond scone drizzled with coffee glaze and two forks on the plate with a pink background.

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