Why You’ll Love This Recipe
These scones are easy to make and deliver bakery-quality results at home. The combination of tart raspberries and delicate almond flavor creates a perfect balance of sweetness. They come together quickly and make any morning or gathering feel a little more special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
granulated sugar
baking powder
salt
cold butter
heavy cream
egg
almond extract
fresh or frozen raspberries
sliced almonds
optional: powdered sugar for glaze
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter into small cubes and work it into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and almond extract. Pour this mixture into the dry ingredients and gently mix until a soft dough forms.
Carefully fold in the raspberries and sliced almonds, being mindful not to crush the berries too much.
Turn the dough out onto a lightly floured surface and shape it into a round disk about 2–3 cm thick. Cut into wedges and place them on the prepared baking sheet.
Bake for 15–20 minutes, or until the scones are lightly golden on top.
Allow to cool slightly before serving. If desired, drizzle with a simple powdered sugar glaze.
Servings and timing
Servings: 8
Preparation time: 15 minutes
Baking time: 15–20 minutes
Total time: about 35 minutes
Variations
Swap raspberries with blueberries or blackberries for a different berry flavor. Add white chocolate chips for extra sweetness or a hint of lemon zest for brightness. You can also use almond flour for part of the flour to enhance the nutty taste.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at a low temperature to restore their texture. They can also be frozen for up to 2 months; thaw and warm before serving.
FAQs
Can I use frozen raspberries?
Yes, use them straight from the freezer to prevent excess moisture.
Why is my dough too sticky?
You may need to add a little more flour, but avoid adding too much to keep the scones tender.
Can I make the dough ahead of time?
Yes, shape the scones and refrigerate them before baking.
What does almond extract do?
It adds a subtle, sweet nutty flavor that enhances the overall taste.
Can I skip the almonds?
Yes, the scones will still be delicious without them.
How do I get flaky scones?
Use cold butter and avoid overmixing the dough.
Can I make them dairy-free?
Substitute butter and cream with plant-based alternatives.
Should I glaze the scones?
It’s optional but adds a nice touch of sweetness.
How do I know when they’re done?
They should be lightly golden and firm to the touch.
Can I make mini scones?
Yes, simply cut smaller portions and reduce the baking time slightly.
Conclusion
Homemade raspberry almond scones are a delightful treat that combines fruity freshness with rich, buttery flavor. Easy to prepare and perfect for any occasion, they bring a comforting, bakery-style experience right to your kitchen.
PrintHomemade Raspberry Almond Scones
Tender and buttery scones filled with juicy raspberries and a delicate almond flavor. With a lightly crisp exterior and soft interior, they’re perfect for breakfast or an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon almond extract
- 1 cup fresh or frozen raspberries
- 1/4 cup sliced almonds
- 1/2 cup powdered sugar (optional, for glaze)
- 1–2 tablespoons milk (optional, for glaze)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and almond extract.
- Pour the wet mixture into the dry ingredients and gently mix until a soft dough forms.
- Carefully fold in raspberries and sliced almonds.
- Turn the dough onto a floured surface and shape into a round disk about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15–20 minutes until lightly golden.
- Cool slightly and drizzle with a glaze made from powdered sugar and milk if desired.
Notes
- Use cold butter for flaky texture.
- Do not overmix the dough to keep scones tender.
- Use frozen raspberries straight from the freezer to prevent bleeding.
- Store in an airtight container for up to 2 days or refrigerate for up to 4 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
