Few baked goods capture the charm of a cozy morning like a freshly baked scone. With their golden crust, tender crumb, and irresistible flavors, scones have long been a staple in British afternoon tea traditions and have since won hearts worldwide. Among countless variations, Almond Raspberry Scones stand out as a delightful blend of nutty richness and fruity brightness.
Imagine breaking into a warm, buttery scone that’s flecked with sliced almonds, releasing the sweet aroma of almond extract, and revealing juicy raspberries tucked inside. Add a drizzle of almond glaze, and you have a treat that is equal parts elegant and comforting. Perfect for breakfast, brunch, tea parties, or even a quick snack, these scones strike the balance between rustic simplicity and bakery-worthy presentation.
In this comprehensive guide, we’ll explore everything you need to know about making Almond Raspberry Scones from scratch. From ingredient insights and baking techniques to flavor variations and storage tips, this article ensures you never settle for dry, bland, or crumbly scones again. Whether you’re a beginner baker or an experienced pastry enthusiast, you’ll find this recipe easy, versatile, and absolutely delicious.
Why You’ll Love This Almond Raspberry Scones Recipe
- Easy and Quick – No yeast, no waiting, and minimal prep. You’ll have warm scones on the table in under 30 minutes.
- Rich in Flavor – Almond extract and fresh raspberries create a sophisticated pairing that’s both nutty and fruity.
- Perfect Texture – Flaky on the outside, soft and tender on the inside—thanks to proper butter incorporation and a light mixing technique.
- Elegant Appearance – With sliced almonds on top and a glossy glaze drizzle, they look like they came straight from a bakery.
- Customizable – Gluten-free, dairy-free, or flavor-twisted versions are easy to make.
What Are Scones?
Scones are a traditional baked good originating in the United Kingdom, often served with tea. They sit somewhere between a biscuit and a cake: less sweet than muffins but richer than bread. The key to a great scone is maintaining tenderness while achieving a slightly crisp crust.
Unlike American biscuits, which are purely savory or lightly buttered, scones often incorporate fruit, nuts, or flavor extracts. The Almond Raspberry Scone is a modern take that combines European almond flavor traditions with the fresh vibrancy of berries.
Ingredients You’ll Need
Here’s the foundation for bakery-quality Almond Raspberry Scones:
- All-Purpose Flour (2 cups / 240g) – Provides structure while keeping the crumb light.
- Granulated Sugar (2 tbsp / 25g) – Adds sweetness and helps with browning.
- Baking Powder (1 tbsp) – The leavening agent that creates lift and airiness.
- Salt (¼ tsp) – Balances sweetness and enhances flavor.
- Cold Butter (⅓ cup / 75g) – Creates flakiness and richness.
- Almond Extract (¼ tsp) – Provides a deep, nutty aroma.
- Milk (¾ cup / 180ml) – Hydrates the dough and tenderizes.
- Sliced Almonds (⅓ cup / 35g, plus extra for topping) – Adds crunch and flavor.
- Fresh Raspberries (1 cup / 125g) – Adds bursts of tart juiciness.
For the Glaze:
- Powdered Sugar (½ cup / 60g)
- Milk (1 tbsp)
- Almond Extract (¼ tsp)
Step-by-Step Instructions for Perfect Almond Raspberry Scones
1. Prep Your Ingredients
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Place raspberries in the freezer for about 15 minutes—this prevents them from breaking apart too much during mixing.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, salt, and baking powder. This ensures even distribution of the leavening agent.
3. Cut in the Butter
Using a pastry cutter or fork, cut cold butter into the flour mixture until it resembles coarse crumbs. The cold butter is crucial—it melts during baking, creating steam pockets that give scones their flaky texture.
4. Add Wet Ingredients
Stir in milk and almond extract just until the dough begins to form. Do not overmix—overworked dough leads to tough scones.
5. Incorporate Almonds and Raspberries
Gently fold in sliced almonds and frozen raspberries. Handle with care to keep raspberries whole.
6. Shape the Dough
Transfer dough onto the prepared sheet. Pat into a circle about 1 inch thick. Cut into 8 wedges (like a pizza), slightly separating them for even baking.
7. Bake
Sprinkle extra almonds on top and bake for 15–18 minutes, or until golden brown.
8. Glaze
Once cooled slightly, whisk together powdered sugar, milk, and almond extract. Drizzle over scones
- Cold Butter = Flaky Texture
The small butter chunks melt in the oven, releasing steam that creates little air pockets. This results in a flaky, tender crumb instead of a dense, cake-like texture. - Don’t Overmix = Light and Soft
Overmixing develops gluten, making your scones chewy and tough. Always stir just until the dough comes together. - Freezing Raspberries = Even Distribution
Freezing prevents the raspberries from breaking down into mush. This keeps your dough from turning pink and preserves juicy bursts of fruit. - High Heat Baking = Golden Tops
Scones need a hot oven (400°F/200°C) for quick lift and browning. A lower temperature would dry them out before they rise properly.
Variations of Almond Raspberry Scones
Once you’ve mastered the base recipe, the possibilities are endless. Try these creative spins:
1. Gluten-Free Almond Raspberry Scones
- Use a gluten-free flour blend (with xanthan gum for structure).
- Ensure your baking powder is certified gluten-free.
2. Dairy-Free or Vegan Scones
- Replace butter with vegan butter or coconut oil (chilled).
- Swap milk with almond, oat, or soy milk.
- For glaze, use plant-based milk.
3. Chocolate Twist
- Add ½ cup white chocolate or dark chocolate chunks to the dough.
- Drizzle with melted chocolate instead of glaze for indulgence.
4. Nut-Free Version
- Omit sliced almonds.
- Replace almond extract with vanilla or orange extract for a fresh twist.
5. Citrus Infusion
- Add 1 teaspoon lemon or orange zest to the dough.
- Pair citrus zest with raspberries for a refreshing flavor.
6. Mini Tea Scones
- Shape dough into smaller rounds or wedges for bite-sized scones. Perfect for tea parties and bridal showers.
7. Seasonal Fruit Swaps
- Try blueberries, blackberries, or chopped strawberries instead of raspberries.
- In fall, diced apples with cinnamon make a cozy variation.
Storage and Reheating Tips
Proper storage ensures your scones remain delicious even after a couple of days.
- Room Temperature: Store cooled scones in an airtight container for up to 2 days.
- Refrigeration: Not recommended, as refrigeration tends to dry scones out.
- Freezing: Freeze unglazed scones individually on a baking sheet. Once solid, store in a freezer bag for up to 3 months.
- Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes. If frozen, extend time by 5 minutes.
👉 Pro Tip: Always glaze scones after reheating, not before freezing.
Serving Suggestions
These Almond Raspberry Scones can be enjoyed in many ways:
- Breakfast or Brunch: Pair with coffee, tea, or hot chocolate.
- Afternoon Tea: Serve with clotted cream, butter, or a dollop of raspberry jam.
- Dessert: Add a scoop of vanilla ice cream for a warm-and-cold contrast.
- Holiday Table: Arrange with fresh berries and mint leaves for a festive platter.
For drinks, almond raspberry scones pair beautifully with:
- Black tea (like Earl Grey or Darjeeling).
- Cappuccino or latte.
- Freshly squeezed orange juice.
Common Mistakes and How to Avoid Them
Even experienced bakers can make missteps with scones. Here’s how to troubleshoot:
- Dry Scones
- Likely from overbaking or using too much flour. Stick to the recommended baking time and measure flour correctly (spoon and level, don’t scoop).
- Flat Scones
- Butter may have been too soft. Always use chilled butter and handle dough quickly.
- Dough Too Sticky
- This is normal, but if unmanageable, lightly flour your hands and work surface. Don’t add too much flour to the dough itself.
- Raspberries Bleeding Color
- Use frozen berries, fold them in gently, and avoid overmixing.
- Scones Didn’t Rise
- Check that your baking powder is fresh and your oven is properly preheated.
Frequently Asked Questions (FAQs)
Q1: Can I make the dough ahead of time?
Yes! Prepare the dough, shape it into a circle, cover with plastic wrap, and refrigerate overnight. Bake the next morning for fresh scones.
Q2: Can I use frozen raspberries directly?
Absolutely. Just don’t thaw them—add them straight to the dough.
Q3: What if I don’t have almond extract?
Vanilla extract works fine, though the nutty aroma of almond extract gives these scones their signature flavor.
Q4: How do I get bakery-style shiny tops?
Brush the unbaked scones with milk or cream before baking.
Q5: Can I double the recipe?
Yes, but bake in two trays instead of crowding one sheet. This ensures even baking.
Q6: Do I need a food processor to cut in butter?
No. A pastry cutter, fork, or even your fingers (if quick) will work. Just make sure butter stays cold.
Q7: Can I skip the glaze?
Yes, but it adds sweetness and enhances presentation. You can also dust with powdered sugar instead.
Q8: Are scones best eaten warm or cold?
They’re best warm from the oven but still taste great at room temperature.
Pro Tips for Success
- Chill Your Ingredients: Cold butter and cold milk are non-negotiable for flakiness.
- Don’t Twist the Cutter: If shaping round scones with a cutter, press straight down. Twisting seals edges and prevents rising.
- Work Fast: Handle dough quickly so butter doesn’t melt before baking.
- Use Parchment Paper: Prevents sticking and ensures even browning.
- Space Scones Apart: Crowding the tray can lead to uneven baking.
Nutritional Information (Per Serving – Approximate)
- Calories: 230
- Carbohydrates: 28g
- Protein: 4g
- Fat: 11g
- Fiber: 2g
- Sugar: 9g
(Values vary depending on exact ingredients used.)
Conclusion
These Almond Raspberry Scones are more than just a recipe—they’re a way to bring a little warmth and elegance into your kitchen. With their golden crust, tender interior, nutty almond flavor, and sweet-tart raspberries, they’re ideal for any occasion: a casual breakfast, a cozy afternoon tea, or a special family gathering.
By following the detailed steps, baking science insights, and troubleshooting tips provided here, you’ll never struggle with flat or dry scones again. Instead, you’ll consistently create bakery-quality scones that impress family, friends, and guests.
So the next time you crave something homemade yet refined, skip the coffee shop line and bake a batch of these delightful scones. One bite, and you’ll see why this recipe deserves a permanent spot in your baking repertoire.
Almond Raspberry Scones Recipe Card
Author: [Your Blog Name]
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 8 scones
Category: Breakfast / Brunch
Method: Baking
Cuisine: American / European Inspired
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- 1 tbsp baking powder
- ⅓ cup cold butter (cubed)
- ¼ tsp almond extract
- ¾ cup milk
- ⅓ cup sliced almonds (plus more for topping)
- 1 cup raspberries (fresh or frozen)
Glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp almond extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together flour, sugar, salt, and baking powder.
- Cut cold butter into the dry mixture until crumbly.
- Stir in milk and almond extract just until dough forms.
- Gently fold in almonds and raspberries.
- Shape dough into an 8-inch circle, cut into 8 wedges, and place on sheet.
- Sprinkle with extra almonds.
- Bake for 15–18 minutes until golden.
- Whisk glaze ingredients and drizzle over cooled scones.
