Raspberry Almond Scones

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Raspberry Almond Scones-a sweet treat for breakfast, brunch, or any time of the day! 

Raspberry Almond Scones are tender scones with raspberries and drizzled with a sweet almond glaze and almond slices. They are perfect for breakfast and brunch.

Josh and Caleb are donut people. They LOVE donuts. I like an occasional donut, but if I have a choice of a morning treat, it isn’t a donut. I am more a scone kind of person. I guess I am more sophisticated than my guys:) I love a good scone! And when I say a good scone, I mean a scone that isn’t dry. I hate a dry scone. I want my scone loaded with butter and cream. If I am going to have a treat, I mine as well go all out!

I was in the mood for a breakfast treat so I made Raspberry Almond Scones. Or maybe I told Josh to make me Raspberry Almond Scones. I can’t remember how things went down, I just remember the scones….and I don’t remember doing much work, so I guess Josh helped out:)

Raspberry Almond Scones are easy to make and are perfect for breakfast and brunch!

Caleb is a berry fanatic. Our fridge is always stocked with blueberries, blackberries, and raspberries.

Raspberry Almond Scones

We stole some of Caleb’s raspberries to make the scones. Don’t worry, he was napping so he didn’t see us take his precious berries. He is kind of possessive when it comes to berries and superheroes:)

Raspberry Almond Scone Recipe

Josh used Land O Lakes® Butter  and heavy cream to create a dream scone. He added raspberries and almond slices to jazz up the dough. He rolled out the scone dough and cut the scones into wedges. I don’t remember doing any of this so Josh must have done it…unless we have a scone fairy. Wouldn’t that be awesome? 🙂

Raspberry Almond Scones with a juicy raspberries, a sweet almond glaze, and sliced almonds. They are perfect for breakfast and brunch.

I do remember pulling the scones out of the oven. How could I resist the heavenly smell?

Raspberry Almond Scones are easy to make and great for breakfast or brunch.

After the scones cooled, I whisked up a sweet almond glaze to drizzle over the scones. I also added a few extra almond slices for decoration.

The scones were bursting with raspberries! Perfection! This is my new favorite scone recipe. I adore the raspberry and almond combo and the glaze adds the perfect amount of sweetness.

Raspberry Almond Scones are great for breakfast, brunch, or any time of the day. I am going to make another batch for Easter brunch! They are the perfect spring treat!

Raspberry Almond Scones are a family favorite for breakfast and brunch!


Raspberry Almond Scones

Raspberry Almond Scones are perfect for breakfast, brunch, or tea time! Don't skip the almond glaze, it is heavenly!
4.43 from 35 votes


For the scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream, plus 1 tablespoon, divided
  • 1/4 teaspoon almond extract
  • 1/3 cup sliced almonds
  • 1 cup raspberries

For the Almond Glaze:

  • 1 cup powdered sugar
  • 4-5 tablespoons heavy cream or milk
  • 1/2 teaspoon almond extract
  • 1/4 cup sliced almonds, for garnish


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  • In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)
  • Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.
  • Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.
  • While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!


Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.


Calories: 450kcal, Carbohydrates: 48g, Protein: 6g, Fat: 27g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 238mg, Potassium: 287mg, Fiber: 3g, Sugar: 20g, Vitamin A: 810IU, Vitamin C: 4mg, Calcium: 119mg, Iron: 2mg

Have you tried this recipe?

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Two Peas & Their Pod has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These were so good. Like literally the best scones I’ve tasted, although because my raspberries were so ripe and juicy, I had to add half cup of flour to the mixture and couldn’t cut them properly so they just ended up being drop scones. But even with that, they still tasted amazing.

  2. I do not have heavy cream on hand, what can I change it with? I have vanilla yogurt, light cream cheese, coconut milk, 2% milk and almond milk, woud any of them would do?
    Made them before they are just so delicious.

  3. Quite possibly the best scones I have ever made. I used mixed berries, raspberries, blueberries and blackberries, instead of just raspberries because that’s what I had on hand. The scones are excellent. I made them in the food processor. Baking time was a little longer than specified, about 5 minutes. I served them with a homemade lemon curd and fresh butter. Definitely five stars!

  4. These are absolutely delicious! They’re simple to make, quick to back and totally scrumptious! Thank you so much for sharing this recipe! 

  5. 4 stars
    Strawbery is everyone’s favorite and I love it so much. And this recipe makes me so so hungry. Really an awesome idea thanks for sharing..

    1. I haven’t tried it, but you should be able to freeze the scones before baking. Cut them into the triangles and place on a baking sheet to freeze. When solid, put in a freezer bag. Bake, frozen, you will have to bake for a few extra minutes.

  6. I followed the recipe and the scones tuned out perfectly! These are my favorite scones now. Thanks 🙂

  7. 4 stars
    Delicious! Will make these for an upcoming bridal brunch (will cut into smaller squares). So, so good!

  8. 5 stars
    This was awesome. Used coconut cream isn’t of dairy and used vanilla extract instead of almond – forgot to pick it up from the store. Other wise….kept it the same. Made 8 scones. Had to use a bit extra flour was really sticky dough. Definitely making it again maybe with blueberries. Super flexible recipe. And maybe with crunchy sweet tubinato sugar on top. I highly recommend this recipe. Great easy breakfast.

  9. 5 stars
    I’ve made these several times–enough so that I try to remember to keep a package of frozen raspberries on hand. Sometimes I slice the wedge diagonally in half for 16 smaller scones. Always a hit!

  10. I wish people would only comment if they have made an item. Yes, everything looks delicious, but the true test is tasting things. That’s what helps me know if I want to pin a recipe. 

  11. 5 stars
    Made these and loved them. A hit a work. A very moist scone (which is what I’ve been looking for). Used blueberries instead. Kind of made the dough dirty looking so maybe next time I’ll sandwich the blueberries in between 2 layers of scone dough.

    1. Maybe shaking the blueberries in flour before adding them to the batter will help, in that regard. Prob just try that

  12. 5 stars
    I followed the recipe as written and they are terrific.  This is a great recipe! I changed a few techniques to prevent over mixing.  I grated the butter and put it in the freezer for about 10 minutes to really chill it.  Also, to prevent smashing the berries I flattened the dough into a rectangle, put berries on one side, folded over and closed seam.  I cut into 4 squares then triangles.   The result was plump berries and the scone did not turn pink.  

  13. Love it….but raspberry is very expensive in Fiji but I reckon any tropical fruit will do…I’ll definitely try this!

  14. 3 stars

    This was my first experience making scones from scratch. Is the dough supposed to be really, really sticky? Mine was very sticky so I kept adding more and more flour during the kneading step. They turned out more cake-like than I would have expected probably because of the extra flour. Any tips how I can avoid super sticky dough? 

    1. I use frozen or fresh depending on what I have on hand. Both are excellent.

  15. 5 stars
    I made these scones for my family on Christmas morning. These are delicious…everyone LOVED them! I will definitely make these again!

  16. 5 stars
    By far my favorite scone recipe and I have made hundreds of different kinds in my baking career. Sometimes I use fresh berries if I have them and sometimes frozen. Both are excellent. I make the recipe exactly as written except I use the food processor to mix the dough. Very easy and very delicious. Thank you.

  17. I have made thse before and just now glanced through the comments. Noticed that you only reply when the comments says something good about your bakes. But when they pose a question you don’t reply. Why is that? Prhaps if they used frozen berries, the dough would not get as wet.

  18. 3 stars
    Very tasty but definitely needed more time in the oven. I added 10 more minutes and they were still very soft. Very buttery.

    1. Hey Nikki!
      That has also happened to me in my gas oven, and i could have also put in more butter yjani should have and i also found that the cake pans i was using at the time were also too thin so i doubled them up.
      Did you find any of these reasons to be the culprit? In my electric oven they come out perfect in 15 mins…..no added time needed.

  19. 5 stars
    These scones are my absolutely fave go to – i isually change up the berries here and there depending on what i have on hand. This base is sooooo delish! So moist and very much a mash up of a donut and scone. Absolute perfection. Thank you for sharing your recipe with us all!

  20. These are by far my favorite scones. I make them as much as the scale will allow, which is not nearly enough. The combination of raspberries and almonds is not new, but it’s been around forever because it delicious. I make other varieties, but none compare to these. Thank you.

  21. 1 star
    I must have had extremely juicy raspberries, because this was the stickiest scone dough I have ever worked with! I ended up having to nearly double the amount of flour. In the end the consistency came out right, but the flavor was lost. I won’t use this again.

  22. Hello, can I substitute heavy cream for heavy whipping cream? I’ve been looking for heavy cream and I cannot find it.

  23. 5 stars
    By far one of the best scones I have ever had. Followed it to the T but just omitted the almonds. It was AMAZING!!!!

  24. 5 stars
    Go to scone recipe. I use the base recipe and have altered it for a ton of different flavors. The best most consistent recipe I’ve ever used.

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