Name: Raspberry Almond Scones Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, plus more for dusting; ½ cup granulated sugar; 1 ½ tablespoons baking powder; ¼ teaspoon salt; 2 sticks (½ pound) unsalted butter, grated (salted butter can be used as well); 1 cup heavy cream; 1 egg; ½ teaspoon almond extract; 8 ounces fresh raspberries; ½ cup sliced almonds, plus more for topping; A few tablespoons of cream for brushing scones before baking; A few tablespoons of demerara sugar for sprinkling scones before baking (regular granulated sugar can be used as a substitute)

Jump to Recipe

If you’ve been on the lookout for a delightful treat that balances fruity freshness with a nutty crunch, you’re going to adore this Raspberry Almond Scones Recipe. These scones are an absolute showstopper, packed with juicy raspberries that burst in your mouth alongside the warm, toasty flavor of almonds. The tender crumb and golden crust come from a simple yet thoughtfully crafted dough that’s surprisingly easy to whip up. Whether you’re making a cozy breakfast or impressing friends at brunch, these scones practically invite you to slow down and savor every bite.

The image shows many round, thick cookies with a rough texture, placed on a light surface with a white marbled texture background. Each cookie has bright red pieces of fruit inside, mostly visible on the sides. The tops of some cookies are decorated with thin, flat almond slices scattered evenly. The cookies are stacked in two columns on the right side with clear layers of white dough and red fruit pieces, and singles are spread on the left side. Near the bottom center, there is a small round white container filled with granulated sugar. The overall color palette is soft beige with splashes of red and light brown from the almonds, and the scene is well lit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Raspberry Almond Scones Recipe plays a crucial role in delivering that perfect harmony of texture and flavor. From the flaky butter that ensures a tender crumb to the fresh raspberries that bring brightness, here’s what you’ll need to create these heavenly scones.

3 cups all-purpose flour: Provides the structure your scones need while keeping them light and fluffy.
½ cup granulated sugar: Adds just the right touch of sweetness to balance the tart raspberries.
1 ½ tablespoons baking powder: Gives your scones a gentle rise, making them tender and airy.
¼ teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
2 sticks (½ pound) unsalted butter, grated: This cool butter creates those flaky layers every great scone needs.
1 cup heavy cream: Adds richness and moisture, helping the dough come together smoothly.
1 egg: Helps bind the dough and adds a lovely golden hue when baked.
½ teaspoon almond extract: Infuses a warm, nutty aroma that complements the almonds and raspberries beautifully.
8 ounces fresh raspberries: Bursting with tart sweetness and a gorgeous pop of color in every bite.
½ cup sliced almonds: Add crunch and a toasty flavor that elevates these scones to indulgent perfection.
Cream for brushing: Creates a golden, inviting crust once baked.
Demerara sugar for sprinkling: Provides a sparkling, sweet crunch on top; granulated sugar works well too.

How to Make Raspberry Almond Scones Recipe

Step 1: Mix Dry Ingredients and Incorporate Butter

Start by combining your flour, sugar, baking powder, and salt in a large bowl, then whisk to blend everything evenly. Adding grated butter right into this dry mix is the secret to flaky scones. Using a fork, gently mix the butter to coat it with flour and break it into small bits that will create those lovely pockets of richness as they bake.

Step 2: Whisk Together Wet Ingredients

In a separate bowl, beat the heavy cream, egg, and almond extract until fully combined. This mixture will bind your scone dough while bringing moistness and that subtle almond aroma, setting the stage for flavorful, tender scones.

Step 3: Combine Wet and Dry Mixtures

Slowly drizzle the wet ingredients into the flour and butter mix, gently stirring with a fork to bring the dough together. The dough will be slightly shaggy and dry at first, which is perfect. Fold in the fresh raspberries and sliced almonds carefully to avoid crushing the berries, allowing them to distribute evenly throughout the dough. If the dough feels too crumbly, add an extra splash of cream a tablespoon at a time to help it hold together.

Step 4: Shape the Dough

Turn your dough out onto a lightly floured surface and gently pull it together. Remember, this isn’t bread dough, so no kneading is necessary—just bring it to a cohesive form without overworking it. Press the dough into a rough square about 1.5 inches thick, gently pressing any escaping berries back in. If sticky, dust lightly with flour to keep it manageable.

Step 5: Cut and Chill the Dough

Stack one half of the dough on top of the other and press back down to 1.5 inches, then cut into your preferred shapes—squares, triangles, or use a biscuit cutter for round scones. Arrange the pieces on a baking sheet lined with parchment paper. Freeze the scones for at least 30 minutes to help them hold their shape and bake evenly.

Step 6: Prepare for Baking and Bake

While your scones are chilling, preheat your oven to 400 degrees Fahrenheit. Just before baking, brush the tops with cream and sprinkle with demerara sugar and a few more sliced almonds for that irresistible golden crunch. Bake for about 15 to 18 minutes until perfectly golden, tenting loosely with foil if they start browning too fast.

Step 7: Enjoy Warm

Once baked, let these beauties cool slightly—just enough so the heat keeps your butter soft. Serve warm with an extra pat of butter, a dollop of jam, or clotted cream for a true teatime experience.

How to Serve Raspberry Almond Scones Recipe

Raspberry Almond Scones Recipe - Recipe Image

Garnishes

To really bring out the scones’ charm, a sprinkle of sliced almonds on top before baking turns them into tiny golden crowns. After baking, a light dusting of powdered sugar can add a touch of elegance and sweetness that complements the tangy raspberries delightfully.

Side Dishes

Pair your Raspberry Almond Scones Recipe with a cup of your favorite tea or freshly brewed coffee, and don’t hesitate to serve alongside a small fruit salad or a bowl of vanilla yogurt for a balanced, refreshing spread. These little touches elevate your scone experience from simple snack to a full, joyous occasion.

Creative Ways to Present

If you’re hosting brunch or a special gathering, arrange the scones on a tiered cake stand with fresh berries and edible flowers scattered around. You can also make individual servings with small ramekins of honey or berry preserves on the side, inviting guests to customize their perfect bite.

Make Ahead and Storage

Storing Leftovers

Because these scones are best enjoyed fresh and warm, if you happen to have leftovers, keep them in an airtight container at room temperature for up to two days. This way, they stay tender and moist without becoming stale or tough.

Freezing

The great thing about this Raspberry Almond Scones Recipe is how well the dough freezes before baking. Just shape the scones, freeze them on a lined baking sheet, then transfer to a freezer-safe bag or container. Store for up to one month, then bake directly from frozen, adding a couple of extra minutes to the baking time.

Reheating

To bring leftover baked scones back to life, pop them into a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes. This refreshes their crunch while warming the interior, making you feel like you just pulled them from the oven again.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture, which can make the dough too wet and delicate to handle.

Is almond extract essential to the recipe?

While the almond extract isn’t mandatory, it really amps up the nutty flavor and complements the sliced almonds and raspberries beautifully. If you don’t have it, vanilla extract can be a mild substitute.

Can I make these scones vegan?

You can experiment with vegan substitutes for butter, cream, and eggs, but keep in mind the texture may be a little different. Coconut oil or vegan butter and a plant-based cream alternative can work, and flax eggs are great for binding.

How do I prevent the raspberries from bleeding too much into the dough?

Handle the raspberries gently and fold them in at the end to minimize breaking. Using fresh, firm berries helps, and chilling the dough before baking also reduces juice leakage.

What’s the best way to cut the dough?

You can use a sharp knife to cut triangles or squares, or a biscuit cutter for more uniform rounds. Lightly flour your cutter or knife to prevent sticking and achieve clean edges.

Final Thoughts

I can’t recommend this Raspberry Almond Scones Recipe enough if you’re searching for a perfect blend of fruitiness and nutty richness in a tender, flaky scone. It’s a recipe that feels both special and approachable, whether you’re making a weekend treat or something to impress at a gathering. So grab your apron, gather these simple ingredients, and get ready to enjoy scones that might just become your new favorite indulgence.