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Homemade Raspberry Almond Scones

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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.

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together heavy cream, egg, and almond extract.
  5. Pour the wet mixture into the dry ingredients and gently mix until a soft dough forms.
  6. Carefully fold in raspberries and sliced almonds.
  7. Turn the dough onto a floured surface and shape into a round disk about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. Bake for 15–20 minutes until lightly golden.
  10. 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

Find it online: https://thefamilycooking.com/homemade-raspberry-almond-scones/