Raspberry Almond Scones: Sweet, Flaky, and Straight from the Heart
Picture this: It’s a lazy Sunday morning. Sunlight spills through your kitchen window, your favorite mug of Earl Grey steams beside you, and the scent of buttery pastry and ripe raspberries swirls in the air. That’s the magic of these Raspberry Almond Scones—a recipe that’s equal parts comfort and joy. These scones are my go-to for slow mornings, impromptu brunches, or when I just need a delicious excuse to pause and savor life. With their golden crust, tender crumb, and pops of juicy berries, they’re like edible hugs. And trust me—whether you’re a baking newbie or a seasoned pro, these scones will make you feel like a kitchen rockstar.
There’s something so deeply satisfying about baking scones from scratch. Unlike muffins or loaves, scones have a rustic elegance that feels both charming and homemade. They’re the kind of treat that makes people stop mid-bite and go, “Wait—did you make these?” And that’s exactly the kind of moment these scones were born to create.
The Brunch That Started It All
Let me take you back to 2018. My niece, Lily—then seven and a self-proclaimed “professional taste tester”—stumbled into my kitchen one Sunday, still in pajamas, declaring, “Uncle Chef, I need something fancy.” Challenge accepted. I whipped up these scones with raspberries from my garden and almond extract I’d brought back from Paris. Her eyes lit up after the first bite. “This is better than unicorn cupcakes!” she announced. Now, every time I bake them, I’m back in that sunlit kitchen, laughing as powdered sugar dusted her nose.
That morning kicked off a tradition. Every few months, Lily and I still bake a batch of scones—sometimes sticking to this classic raspberry-almond combo, sometimes going wild with flavors like cherry-vanilla or cranberry-pistachio. But this one? It’s the one that started it all. It’s the one that makes me stop and savor the simple joy of baking for someone you love.
Ingredients for Raspberry Almond Scones
- 2 cups all-purpose flour – The MVP! For gluten-free folks, swap 1:1 with a GF blend (I like Bob’s Red Mill).
- ⅓ cup granulated sugar – Just sweet enough. Coconut sugar works too, but expect a caramel hue.
- 1 tbsp baking powder – Not a typo! This gives scones their signature lift.
- ½ tsp salt – Balances the sweetness. Sea salt fans, rejoice!
- 6 tbsp cold unsalted butter – Freeze it for 10 minutes first. Cold butter = flaky layers!
- ½ cup heavy cream – No cream? Full-fat coconut milk adds richness for dairy-free.
- 1 large egg – Room temp binds better. Vegan? A flax egg (1 tbsp flax + 3 tbsp water) works.
- 1 tsp almond extract – My secret weapon! Vanilla works, but almond adds depth.
- ¾ cup raspberries – Fresh or frozen! If using frozen, don’t thaw—they bleed less.
- ¼ cup sliced almonds – Toasted or raw? Your call. Pecans add fun crunch too.
- Coarse sugar (optional) – Sparkly finish? Yes, please! Turbinado or demerara are chef-kisses.
Think of this lineup like a symphony: each ingredient plays a key role in the harmony of the final product. The flour sets the stage, the sugar sweetens the melody, and the almond extract? That’s your soloist. And when those raspberries burst in the oven, they create little pockets of jammy bliss that make each bite sing.
Baking Raspberry Almond Scones: Step-by-Step
Step 1: Preheat and Prep
Preheat that oven to 400°F (200°C). Line a baking sheet with parchment—no sticking, easy cleanup. Pro tip: If your kitchen’s hot, chill the sheet in the freezer while prepping dough. It helps keep the butter cold for flakier layers.
Step 2: Whisk Your Dry Ingredients
Whisk dry ingredients in a large bowl. Flour, sugar, baking powder, salt. Whisk like you’re jazzed about it—this aerates the mix for fluffier scones! It’s the little things, like incorporating air, that give your scones lift and tenderness.
Step 3: Cut in the Butter
Cut in the butter. Pastry cutter or fingers work—I go fingers for control. Rub butter into flour until it looks like chunky sand. Pea-sized bits are perfect! These bits melt in the oven, creating steam that puffs up the scones.
Step 4: Mix the Wet Ingredients
Mix wet ingredients. Cream, egg, almond extract—whisk until smooth. Pour into dry mix and stir gently. Dough will look shaggy; that’s good! Overmixing is the enemy of flaky pastry. It’s okay if it looks a bit messy right now.
Step 5: Add the Raspberries and Almonds
Fold in raspberries and almonds. Use a spatula and light hands—overmixing = tough scones. Frozen berries? Toss them in 1 tbsp flour first to prevent sog. This also helps distribute them more evenly and prevents them from sinking.
Step 6: Shape the Dough
Flour your surface, pat into an 8-inch circle. Cut into 8 wedges (like pizza!). Space them on the sheet—they need room to puff. If your dough feels sticky, flour your hands a little. No rolling pin required—just your hands and a good eye.
Step 7: Finish and Bake
Brush tops with cream, sprinkle sugar. This gives that golden, crackly crust. Bake 18-22 mins until tops are just golden. Cool 5 mins—patience pays! They’ll finish setting as they rest. The aroma will tempt you, but hold off just a bit.
Serving Your Raspberry Almond Scones
Serve these warm with a dollop of clotted cream and raspberry jam. For a cozy twist, drizzle with almond glaze (1 cup powdered sugar + 2 tbsp milk + ½ tsp almond extract). Pair with a London Fog latte or a bold espresso. Hosting a brunch? Stack them on a rustic board with fresh berries—Instagram gold!
Scones are one of those rare baked goods that are just as good on their own as they are dressed up. Keep it simple for a weekday treat or go all out for a celebratory spread. Add a small bowl of lemon curd to the table or some mascarpone whipped with honey and vanilla. The options are endless.
Mix It Up: 5 Fun Twists
Lemon-Berry Bliss
Add 1 tbsp lemon zest to dough. Swap raspberries for blueberries! The citrus adds brightness and makes the berries pop.
Vegan Vibes
Use coconut oil instead of butter, flax egg, and coconut cream. You’ll still get richness and flake, with a tropical undertone.
Chocolate Crave
Fold in ½ cup white chocolate chips. Drizzle with dark chocolate post-bake. Raspberry and white chocolate is a match made in pastry heaven.
Savory Spin
Skip sugar, add ½ cup grated cheddar and 1 tbsp fresh thyme. You’ll get biscuit-style scones perfect for serving with soup or eggs.
Peach Almond
Replace raspberries with diced peaches. Add a dash of cinnamon. Think peach cobbler meets breakfast pastry.
One of the best things about this recipe is how forgiving it is. Once you get the method down, the sky’s the limit. Sweet, savory, fruity, nutty—whatever your flavor mood, these scones are ready to play along.
Chef’s Notes: Lessons from the Kitchen
True story: I once subbed baking soda for powder. Result? Scones flatter than my first soufflé. Learn from my fails—double-check labels! Over the years, I’ve tweaked this recipe based on seasons (winter calls for cranberry-orange) and feedback. My neighbor insists adding a pinch of cardamom is genius—she’s not wrong. Remember: Baking is science, but flavor is art. Make it yours!
A few more pro tips from countless batches:
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If your butter starts melting as you work, pop the dough in the fridge for 10 minutes before shaping.
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Want super tall scones? Stack the wedges on top of each other and pat down gently.
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Don’t skip the sugar on top. It gives that bakery-style crunch.
FAQs: Your Questions, Answered
Q: Why are my scones dense?
A: Overmixing is the culprit! Mix until just combined—it should look rough.
Q: Can I freeze the dough?
A: Absolutely! Freeze shaped scones on a sheet, then bag them. Bake from frozen—add 2-3 extra mins.
Q: Raspberries too watery?
A: Toss frozen berries in flour before adding. Fresh? Pat them dry gently.
Q: No almond extract?
A: Vanilla works, but amp it up with 1 tsp orange zest for brightness.
Q: Can I make mini scones?
A: Yes! Divide dough into two smaller circles, cut each into 6 wedges, and reduce bake time by about 4 minutes.
Q: Do I need a scone pan?
A: Not at all! A simple baking sheet does the job beautifully. Just be sure to space them out.
Nutrition Per Serving (1 scone)
Calories: 280
Fat: 14g
Carbs: 34g
Protein: 4g
Sugar: 10g
Final Thoughts: A Bite of Bliss
Baking scones is more than following a recipe. It’s about creating something with your hands that brings joy to the table. It’s the quiet satisfaction of cutting in butter, folding in berries, shaping dough. It’s the way your kitchen smells when the timer dings and golden wedges sit cooling on the rack. These Raspberry Almond Scones are a reminder that the best moments are often the simplest ones—made with love, enjoyed warm, and shared generously.
Whether you’re baking these for brunch, gifting a batch to a friend, or simply treating yourself on a cozy morning, they’re sure to bring a smile.