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!
4.47 from 15 votes
Prep Time
10 minutes
Total Time
30 minutes
Servings
8 scones

Ingredients

For the scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted Land O Lakes® 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

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  2. 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:)
  3. 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.
  4. 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.
  5. 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!
  6. 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.

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.

Maria Lichty

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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CommentsLeave a reply

  1. Awww mannnn, I want a Scone Fairy. He/she can come make these for me, cause I’m right there with you on scones being a better morning treat. These look delicious!

  2. These look fabulous! Raspberries are finally looking fresher in the grocery store and I find myself purchasing them weekly now. I see scones in my very near future…

  3. I will definitely make this recipe… I also love tender scones filled with deliciousness! Can’t wait to make these…Thanks for posting:)

  4. These are amazing!! I used buttermilk bc I didn’t have whole milk and they turned out so well. I love the almond/raspberry flavor combination. I also loved how moist these scones were too. So often scones are dry and crumbly, but not these. This is definitely my new favorite scone recipe. Thank you!

  5. These look delicious! Yet, after attempting to make them, I was so disappointed. I could not get dough into a mixture so it would ball. Could it have been because I substituted heavy cream for half and half? I think where I went wrong was the flour and butter mixture. Any advice? I am determined to make them.

  6. Had this recipe on my to-do-list for a week. Woke up at 8, made a batch. This is heaven ! Definitely a favorite and a to-do-again recipe !

    I put frozen raspberries in them. I’ve made them defrost in the fridge overnight then thawed them this morning (it can get pricy to buy fresh one so I’m used to swtich to frozen ones). Perfect ! My scones are a little bit pinkier than yours and it was a little difficult to mix at first, but the end result is perfect ! 🙂

  7. Had this recipe on my to-do-list for a week. Woke up at 8, made a batch. This is heaven ! Definitely a favorite and a to-do-again recipe !

    I put frozen raspberries in them. I’ve made them defrost in the fridge overnight then thawed them this morning (it can get pricy to buy fresh one so I’m used to switch to frozen ones). Perfect ! My scones are a little bit pinkier than yours and it was a little difficult to mix at first, but the end result is perfect ! 🙂

  8. Hi Maria,

    Can you substitute raspberries for blueberries or maybe cranberries? My other half isn’t a big fan of raspberries, so I’m wondering if you’ve tried other fruit!

    Thanks!

    PS I can’t wait to make them!

  9. You can’t really “fold” in the raspberries and then knead the dough, it all kind of turns into a puddle if mush and I knew that when reading this however I tried it. I’m not a fan of this folding in and kneading part. If they were frozen it would have worked I think.

  10. I made these this morning and they were WONDERFUL! Trying not to eat the entire batch! I halved the glaze recipe & it was plenty. Next time I’ll wait for the scones to cool completely before glazing them. Thanks for a great recipe!

  11. These look amazing! Could you please let me know how many grams of butter 6 tablespoons is? I like to weigh out the ingredients as cup and spoon measurements differ between countries…(I’m an Aussie).

  12. These scones look delicious!! I wasn’t sure if I would like the almond glaze (due to the fact I wasn’t sure if it would make the scone overly sweet). Instead, I wanted to try and do a lemon glaze. What is your take on my “situation”? 🙂

  13. How do you mix the raspberries without completely making dough red or mushing them? This is my first time making scones.

  14. I made these and all you could taste was the baking powder and I had to throw them away, is it really supposed to be 1 tablespoon? I’ve never had a problem with scones before.

  15. I just wanted to tell you that these scones are amazing. My husband, who is not a scone kind of person, ate two of them. And my daughter, who help edme make this, loved them as well. She is such a picky eater, so when she likes something, I have a sigh of reliefe. They are so moist and tender and I love the burst of raspberry when you bite into it. The next time I make these, I will definately add a bit more almonds. I have tried some of your other recipes and they have not let me down either. Love your blog by the way and always look forward to reading your This and That. Keep up the good work!

  16. Oh my, we have a whole bucket of raspberries from the garden that I needed to do something with. I search pinterest for raspberry ideas and found these scones. Wow so glad I did! This is my first time making scones and they turned out so light and delish! One note, I didn’t have almond anything so I subbed lemon extract and zest and it was AMAZING! They are now pinned to my Bakery Yummy board!

  17. I have made these scones 3 times. They are so good! However, I always end up adding a lot more flour, otherwise it’s a very, very wet dough. So wet I cant even shape it.

  18. looks lovely, i tried making them, i substituted heavy cream for milk…but the consistency was too wet? is 1 cup of cream too much?

  19. I love your blog. I found via Pinterest. Every time I try your recipes, they are delicious! Do you think this recipe will work with blackberries instead?

  20. Man I don’t know what I did to mess these up but they did not turn out as they should! The only substitution I made was whole milk for the heavy cream, which is not something that’s ever caused a problem for me before! I had to add about a cup more flour to thicken it up to something even resembling a dough, but it never got to a point where I could cut it so I slapped the whole thing on some parchment paper and cooked it a little longer than called for. They taste alright but still kind of doughy in the center. Would my one sub cause all this??

    1. There is no egg in the recipe.  I’m not sure if this is an error but it stood out to me as being odd.  Try adding one large egg and perhaps they will turn out properly.  

    1. Why did you ignore this question and answer the one below who asked the EXACT same question?  That’s just stupid. 

  21. Quick question — all my scone recipes always call for an egg, but looking at this one there is no mention of an egg.  The recipe is correct how it is written?

  22. Can you make the dough the night before and bake the next morning?  I have a breakfast meeting and I’m trying to get as much out of the way beforehand.  Thank you

  23. My dough was very wet and sticky 🙁 In the oven atm and they’ve sort of splayed out and don’t look too great. I’m hoping the taste redeems it a bit.

    1. Yes dough was really wet for me too…..I just added 1/4 cup more flour. Seemed to help. Then I could shape the dough 🙂

  24. Absolutely delicious! Light and tender!! I did not put almonds in the dough, but toasted them for 3 minutes and put them on top. Also, I doubled the almond extract in the scones. Perfection!

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