Almond Raspberry Scones (2024)

Buttery Almond Raspberry Scones are subtly sweet with almond flavor. The tender scones are packed with tart raspberries and finished with an almond glaze - enjoy one with coffee or tea.

The perfect scone has a crunchy, golden brown exterior with crumbly edges and a moist, tender interior. These almond raspberry scones have all of these characteristics and more. The delicately almond-flavored and raspberry-filled scones are buttery and delicious. They have the perfect balance of sweet and tart.

Making raspberry scones at home requires everyday ingredients and minimal tools. The scone dough comes together quickly. It is full of fresh raspberries and almond taste. Sweet almond icing and crunchy sliced almonds finish these tasty scones.

Like my lemon blueberry scones, raspberry scones are delicious for breakfast alongside a cup of coffee or tea. Make a batch for your next brunch or weekend breakfast - you will LOVE this simple recipe!

Almond Raspberry Scones

Contrary to what you may think, making scones from scratch is simple and quick. Scones dough requires minimal mixing, which can be done by hand, and uses simple, everyday ingredients. Here is why you will love this easy raspberry scone recipe:

• The scones are filled with tart, fresh raspberries and delicate almond flavor.
• The baked scones are moist and tender with crumbly edges.
• Almond raspberry scones look as appealing as they are delicious with an almond glaze and sliced almond garnish.
• Raspberry scones are great for breakfast or afternoon tea.

Ingredients

• All-Purpose Flour
• Granulated Sugar
• Salt
• Baking Powder
• Unsalted Butter (cold and cubed or frozen and grated)
• Half-and-Half
• Egg (room temperature)
• Almond Extract
• Fresh Raspberries
• Powdered Sugar
• Milk (or water)
• Sliced Almonds

See the recipe card for ingredient quantities.

Instructions

Scones are made using the Biscuit Method of mixing.

1. Mix the dry ingredients in a large bowl.
2. Cut in the cold butter with a pastry cutter or two forks until pea-sized pieces remain.
3. Add half of the liquid ingredients and stir until combined.
4. Carefully mix in the remaining liquid and fresh raspberries until a dough forms.
5. Carefully turn the dough onto a lightly floured surface and form it into a round, flattened disk.
6. Cut the dough into 8 triangles. Transfer the dough wedges to a parchment-lined sheet tray and chill them for one hour.
7. Preheat the oven to 400 F and brush the scones with egg wash or cream. Bake the scones for 18-20 minutes until golden brown - cool them completely.
8. Make the icing and garnish the scones.

Substitutions

• Half and Half - Heavy Cream, Buttermilk
• Raspberries - Blueberries, Blackberries
• Almond Extract - Vanilla Extract

Variations

• Omit the almond icing for a less sweet scone.
• Add a tablespoon of fresh lemon zest to the scone dough for a bright, zesty flavor.
• Top the scones with coarse sugar before baking for added texture and sweetness.

Try my white chocolate raspberry scone variation of this recipe.

Suggested Equipment

• Pyrex Prepware 4-Quart Rimmed Mixing Bowl
• Spring Chef Dough Blender
• Bench Scraper
• Nordic Ware Natural Aluminum Commercial Baker's Half Sheets

Storage

Store raspberry scones at room temperature for up to 3 days. If stored in the refrigerator, homemade scones will stay fresh for up to a week.

Freezing Scones

• FREEZE BEFORE BAKING- After forming the triangles of scone dough, freeze them on a baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container, and separate layers with wax paper. Freeze for up to 3 months. Bake from frozen - add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
• FREEZE AFTER BAKING- Transfer the cooled {ideally unglazed} scones to an airtight container. Separate the layers with wax paper. Store at room temperature or in the refrigerator for a longer shelf life—thaw entirely before drizzling with the glaze.

Other Delicious Scones

• Cinnamon Roll Scones
• Strawberry Buttermilk Scones
• Brown Sugar Pecan Scones
• Apple Cinnamon Scones with Caramel Glaze
• Lemon Blueberry Scones with Lemon Glaze

Expert Tips

1. Keep the butter in the refrigerator until you are ready to use it.
2. Use cold butter; it is crucial to the texture of a scone. Cold butter melts into little pockets within the dough when baked. The little pockets of steam help create the luscious layers in baked goods, like scones and biscuits.
3. The liquid is added to the dough last. You want the dough wet enough to hold its shape but not so much that it is coating your fingers and sticking to the counter when you turn the dough out of the mixing bowl.
4. Refrain from over-mixing the dough - especially after the fresh raspberries are added. If the raspberries are blended too much, the moisture level of the dough becomes unbalanced and sticky.
5. Chill the portioned scone dough before baking - this resolidifies the butter so that it melts as the scones bake.
6. Cool the scones completely before icing them.

Frequently Asked Questions

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