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!
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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.
- Mix the dry ingredients in a large bowl.
- Cut in the cold butter with a pastry cutter or two forks until pea-sized pieces remain.
- Add half of the liquid ingredients and stir until combined.
- Carefully mix in the remaining liquid and fresh raspberries until a dough forms.
- Carefully turn the dough onto a lightly floured surface and form it into a round, flattened disk.
- Cut the dough into 8 triangles. Transfer the dough wedges to a parchment-lined sheet tray and chill them for one hour.
- 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.
- 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
- Keep the butter in the refrigerator until you are ready to use it.
- 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.
- 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.
- 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.
- Chill the portioned scone dough before baking - this resolidifies the butter so that it melts as the scones bake.
- Cool the scones completely before icing them.
Frequently Asked Questions
Raspberries season is May through August, but fresh raspberries are available all year round.
Yes, you can use frozen raspberries in scones. Keep them frozen when adding them to the dough. Why do they need to stay frozen? They will release their juices as they thaw. Thawed berries will add excess moisture to the dough and stain the dough pink.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Almond Raspberry Scones
Equipment
Ingredients
Scones
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed, or frozen and grated
- ½ cup half-and-half
- 1 large egg room temperature and lightly beaten
- ½ teaspoon almond extract
- 1 cup fresh raspberries
Almond Icing
- ½ teaspoon almond extract
- 3 tablespoon water or milk
- 1 cup powdered sugar sifted
- ¼ cup sliced almonds for garnish
Instructions
For the Scones
- Line a sheet tray with parchment paper, set aside.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Cut the cold butter into the flour mixture with a pastry blender (or two forks) until the mixture resembles course crumbs.
- Whisk the half-and-half, almond extract, and the beaten egg in a separate bowl. Pour half of the liquid into the flour mixture, and stir until the flour mixture is moistened, being careful not to overmix. Add the raspberries and remaining liquid, carefully stirring just until incorporated.
- Turn dough onto a lightly floured surface and carefully round it into a slightly flattened disk. Using a bench scraper, cut the disk into 8 even wedges. Place onto parchment lined sheet tray and chill in the refrigerator for 1 hour.
- Preheat oven to 400°F. Lightly brush the top of each scone with egg wash or cream. Bake the scones for about 20 minutes or until golden brown. Remove from oven and allow to cool completely.
For the Almond Icing
- Whisk together the almond extract and water (or milk). Whisk in the confectioners' sugar until no lumps remain.
- Immediately drizzle icing over cooled scones and garnish with sliced almonds.
Notes
Nutrition
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