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+ servings

Almond Raspberry Scones

Katelyn Theofanis
These scones are subtly sweet with a delightful almond flavor. The raspberries throughout add a tartness that completes the picture.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Breakfast
Cuisine American
Servings 8 scones
Calories 324 kcal



  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter cold and cubed
  • ½ cup half-and-half can substitute with heavy cream
  • 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 preferably warm
  • 1 cup confectioners' sugar sifted
  • ¼ cup sliced almonds for garnish


For the Scones

  • Line a sheet tray with parchment paper, set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture with a pastry blender (or two forks) until the mixture resembles course crumbs.
  • In a seperate bowl, whisk together the half-and-half, almond extract, and the beaten egg. Pour half of the liquid into the flour mixture, stir until flour mixture is moistened, being careful not to overmix. Add the rasbberries and remaining liquid, carefully stirring just until incorporated.
  • Turn dough onto a lightly floured surface, carefully round 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 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.


  • Buttermilk or heavy cream can be used in substitution of the half-and-half. 


Calories: 324kcalCarbohydrates: 51gProtein: 7gFat: 18gSaturated Fat: 9gTrans Fat: 1gCholesterol: 60mgSodium: 324mgPotassium: 149mgFiber: 3gSugar: 8gVitamin A: 456IUVitamin C: 4mgCalcium: 145mgIron: 2mg
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