This blog post is sponsored by Sioux Honey. All thoughts and opinions are my own.
I finally made homemade scones at home and you can too! Who knew scones were so easy to make and I used to buy them all the time at bakeries. There’s a ton of recipes on blueberry scones so I decided to make something a little different: raspberry almond scones with a honey-butter glaze!
Instead of using sugar in these scones, I’m using Aunt Sue’s®️ Raw & Unfiltered Honey that is produced right here in the USA by 250+ USA independent family beekeepers who make up the Sioux Honey Association Co-op.
Did you know honeybees pollinate 71 of the 100 crops that provide 90% of the world’s food? Honeybees pollinate $50 billion worth of crops a year! Aunt Sue’s honey is available in two bold flavors – wildflower or clover. In this raspberry almond scones recipe, I’m using Aunt Sue’s raw & unfiltered honey in wildflower. The wildflower honey is pure, pollen-rich, unfiltered and all-natural, allowing it to maintain its unique and robust sweetness!
Now onto the scones! These scones can be made in advance, stored in the freezer and popped into the oven. I made two batches of these scones and the frozen ones baked beautifully in the oven.
RASPBERRY ALMOND SCONE RECIPE STEP-BY-STEP
1. Preheat oven to 400ºF
2. Whisk flour, baking powder, and salt together in a large bowl.
3. On a cutting board, carefully grate the frozen butter using a box grate. (I recommend grating the butter the night before and storing in the freezer).
4. Add grated butter to the bowl with the flour mixture and combine with a pastry cutter (or a fork). Set aside the bowl in the freezer.
5. In a new bowl, whisk together buttermilk, honey, egg, vanilla and almond extract. I did this directly in my measuring cup to save myself from washing an additional bowl!
6. Take the flour bowl and frozen raspberries out of the freezer
7. Drizzle the buttermilk mixture over the flour mixture.
8. Add frozen raspberries and then mix together until everything looks moist.
9. On a floured surface, add dough and work into an 8-inch dish and cut into 8 wedges.
10. Brush scones with additional buttermilk and top with almonds.
11. Line a baking sheet with parchment paper and bake for 22-25 minutes.
12. Brush scones with honey butter and serve!
Serve these scones hot out of the oven with a cup of tea. I added Aunt Sue’s honey to my tea too!