Layered Almond Paste Raspberry Scones
Layered Almond Paste Raspberry Scones
Ingredients
For the Homemade Almond Paste
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon water, or as needed
For the Scone Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus 2 tablespoons, cold
- 1 teaspoon vanilla extract
For Assembly and Topping
- 1/2 cup raspberry jam
- 1 egg, beaten, for egg wash
- 2 tablespoons coarse sugar
For the Raspberry Glaze
- 1 cup powdered sugar
- 2 tablespoons raspberry jam
- 1 tablespoon milk, or heavy cream, or as needed
Instructions
- 1
Prepare the Homemade Almond Paste: In a food processor, combine almond flour, powdered sugar, almond extract, and 1 tablespoon of water. Process until a cohesive paste forms. If too dry, add water 1/2 teaspoon at a time until it comes together. Roll the almond paste between two sheets of parchment paper into a rectangle approximately 8x10 inches. Place in the refrigerator to chill while preparing the scone dough.
⏱️ 10 min
- 2
Prepare the Scone Dough: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining. In a separate small bowl, whisk together cold heavy cream and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix; the dough will be shaggy.
⏱️ 15 min
- 3
Chill the Scone Dough: Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter stay cold and prevents overworking the gluten.
⏱️ 30 min
- 4
First Lamination: Lightly flour a clean work surface. Roll out the chilled scone dough into a rectangle approximately 10x16 inches. Retrieve the chilled almond paste. Place the almond paste rectangle onto one half of the scone dough. Spread 1/4 cup of raspberry jam evenly over the almond paste. Fold the other half of the scone dough over the almond paste and jam, creating a layered rectangle. Gently press down.
⏱️ 10 min
- 5
Second Lamination: Rotate the dough 90 degrees. Gently roll the layered dough into another 10x16 inch rectangle. Fold one-third of the dough over the middle, then fold the remaining third over that, like a letter. This creates three layers. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
⏱️ 15 min
- 6
Third Lamination and Shaping: Unwrap the dough and place it on the lightly floured surface. Roll it out into a 10x12 inch rectangle. Spread the remaining 1/4 cup of raspberry jam over the entire surface. Fold the dough in half lengthwise, creating a 5x12 inch rectangle. Gently press down. Using a sharp knife or bench scraper, cut the rectangle into 8 triangles (cut the 12-inch side in half, then cut each 6-inch half into 4 triangles).
⏱️ 10 min
- 7
Prepare for Baking: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the scone triangles on the prepared baking sheet, leaving some space between them. In a small bowl, whisk the egg for the egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar.
⏱️ 5 min•🌡️ 400
- 8
Bake the Scones: Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should reach 200-205°F. Transfer the baked scones to a wire rack to cool completely.
⏱️ 20 min•🌡️ 400
- 9
Prepare the Raspberry Glaze: In a medium bowl, whisk together powdered sugar, raspberry jam, and 1 tablespoon of milk (or heavy cream) until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until it reaches a drizzling consistency.
⏱️ 5 min
- 10
Glaze and Serve: Once the scones are completely cool, generously drizzle the raspberry glaze over each scone. Allow the glaze to set slightly before serving. Enjoy the moist, tender, and flavorful layered almond paste raspberry scones!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Layered Almond Paste Raspberry Scones
Ingredients
For the Homemade Almond Paste
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon water, or as needed
For the Scone Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream, plus 2 tablespoons, cold
- 1 teaspoon vanilla extract
For Assembly and Topping
- 1/2 cup raspberry jam
- 1 egg, beaten, for egg wash
- 2 tablespoons coarse sugar
For the Raspberry Glaze
- 1 cup powdered sugar
- 2 tablespoons raspberry jam
- 1 tablespoon milk, or heavy cream, or as needed
Instructions
- 1
Prepare the Homemade Almond Paste: In a food processor, combine almond flour, powdered sugar, almond extract, and 1 tablespoon of water. Process until a cohesive paste forms. If too dry, add water 1/2 teaspoon at a time until it comes together. Roll the almond paste between two sheets of parchment paper into a rectangle approximately 8x10 inches. Place in the refrigerator to chill while preparing the scone dough.
⏱️ 10 min - 2
Prepare the Scone Dough: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces of butter remaining. In a separate small bowl, whisk together cold heavy cream and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork until just combined. Do not overmix; the dough will be shaggy.
⏱️ 15 min - 3
Chill the Scone Dough: Gather the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter stay cold and prevents overworking the gluten.
⏱️ 30 min - 4
First Lamination: Lightly flour a clean work surface. Roll out the chilled scone dough into a rectangle approximately 10x16 inches. Retrieve the chilled almond paste. Place the almond paste rectangle onto one half of the scone dough. Spread 1/4 cup of raspberry jam evenly over the almond paste. Fold the other half of the scone dough over the almond paste and jam, creating a layered rectangle. Gently press down.
⏱️ 10 min - 5
Second Lamination: Rotate the dough 90 degrees. Gently roll the layered dough into another 10x16 inch rectangle. Fold one-third of the dough over the middle, then fold the remaining third over that, like a letter. This creates three layers. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
⏱️ 15 min - 6
Third Lamination and Shaping: Unwrap the dough and place it on the lightly floured surface. Roll it out into a 10x12 inch rectangle. Spread the remaining 1/4 cup of raspberry jam over the entire surface. Fold the dough in half lengthwise, creating a 5x12 inch rectangle. Gently press down. Using a sharp knife or bench scraper, cut the rectangle into 8 triangles (cut the 12-inch side in half, then cut each 6-inch half into 4 triangles).
⏱️ 10 min - 7
Prepare for Baking: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the scone triangles on the prepared baking sheet, leaving some space between them. In a small bowl, whisk the egg for the egg wash. Brush the tops of the scones with the egg wash and sprinkle generously with coarse sugar.
⏱️ 5 min•🌡️ 400 - 8
Bake the Scones: Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. The internal temperature should reach 200-205°F. Transfer the baked scones to a wire rack to cool completely.
⏱️ 20 min•🌡️ 400 - 9
Prepare the Raspberry Glaze: In a medium bowl, whisk together powdered sugar, raspberry jam, and 1 tablespoon of milk (or heavy cream) until smooth. If the glaze is too thick, add more milk 1/2 teaspoon at a time until it reaches a drizzling consistency.
⏱️ 5 min - 10
Glaze and Serve: Once the scones are completely cool, generously drizzle the raspberry glaze over each scone. Allow the glaze to set slightly before serving. Enjoy the moist, tender, and flavorful layered almond paste raspberry scones!
⏱️ 5 min