Raspberry Almond Scones
Updated October 06, 2020
Raspberry Almond Scones-a sweet treat for breakfast, brunch, or any time of the day!
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:)
Caleb is a berry fanatic. Our fridge is always stocked with blueberries, blackberries, and raspberries.
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:)
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? 🙂
I do remember pulling the scones out of the oven. How could I resist the heavenly smell?
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
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 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
- 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!
Notes
Nutrition
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.
I just love this Pin A Meal campaign! Such a good cause! And these scones look absolutely amazing…Buttery, flaky perfection! Pinned
Oh these look incredible, Maria! Love all the bright raspberries!
Gorgeous!! Off to Pin 🙂
This flavour looks fabulous!! So yummy!
So pretty, Maria!!
What a great program!! These look so beautiful! Perfect for spring!
Need these for breakfast! Gorgeous, Maria.
What beautiful scones! They’re perfect for Spring and upcoming Easter brunches!
Oh my gosh these scones are gorgeous! So pretty with the bright, luscious raspberries and that lovely almond glaze! pinned. 🙂
Maria, these scones are GORGEOUS! Can’t wait to try them!
These scones look amazing and I love that land O’ lakes is doing this!!
I need these…STAT! WOW!
Simply beautiful! I can’t wait to try these scones!
Such pretty scones!!
These scones look amazing! Wish I had one with coffee right now. 🙂
These look awesome!! They will definitely be at my Mother’s Day brunch this year!
I’m with Josh and Caleb — I am a donut fanatic!! But even I might turn down a donut for one of these gorgeous scones!! That glaze sealed the deal 🙂
I am definitely a scone person and these look incredible! Love the combination of raspberry and almond!
So dang pretty!!! We love raspberries in our house 🙂
These scones are stunning! But this post makes me sad I can’t buy fresh raspberries here in Korea 🙁
I’m more of a donut kind of gal but if you put a donut and one of these scones in front of me right now, I’d probably jump all over the scone! These look great, Maria!
These look incredible! Thanks
I guess it doesn’t matter who decided on this right, you guys made it and it looks fab!
These look super delicious.. thanks for sharing!!
These are perfect Spring scones! Love the fresh raspberries!
Mmm these look like bites of heaven. I love all things raspberry and want to show one of these in my mouth right now.
Scones with fresh berries are my breakfast love! These are beauties!
Pinned! Love this collaboration with Land O Lakes!
And of these scones. My son would jump through the screen to grab one!
Such pretty scones & just perfect for spring! Pinned
Those scones look so flaky. Not a raspberry fan but I’ve got blueberries in the freezer. Thanks for the recipe! I’ll pin it to get the meal donation.
I’m with you – all aboard the Scone Train!! These are lovely!
Gorgeous! These look so good, perfect for Easter! Pinned of course!
Absolutely gorgeous scones, love anything with raspberries and almonds!
I love scones..especially berry scones. This looks like my kind of breakfast food!
Gorgeous! I love the bright raspberries 🙂
These scones look like the perfect breakfast!
My boyfriend is obsessed with almond flavored anything – I’ll be making these for him as soon as raspberries are cheaper. They were $6 for a container the last time I checked!
I made these last night and they are AMAZING. Light, moist…and I love anything baked with raspberries. I actually decreased the sugar to 1 tablespoon of sugar and skipped the glaze and it tasted just wonderful to me! I think this is a great base from which you could experiment with different flavours.
I’ve eaten way too many of them already.
I am a scone addict, The Cowboy’s favorite is my fresh raspberry scones with oatmeal, I never thought about adding a hint of almond…thanks 🙂 PS pinning this to help feed hungry families!
These look wonderful. These might be my dessert of choice at the next family reunion! Unfortunately, Raspberries are expensive in my area at the moment, but once they prices come down, I seriously need to try these!
All the best,
Laura
These look phenomenal! Love all the fresh berries in them.
Wow. These look amazing, and your photos are even more amazing. I need to start taking some better pics!
The Cheap Chef
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!
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…
drooling! anything raspberry or almond is delicious in my book so I’m sure this recipe is a winner!!!
I made these scones this morning. They were absolutly delicious.
I will definitely make this recipe… I also love tender scones filled with deliciousness! Can’t wait to make these…Thanks for posting:)
These look AMAZING. Love the bright red berries.
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!
I am sure the recipe you finally shared with us will provide all online reader good results.
Almond and Raspberry Slice Recipe
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.
These look AMAZING! Cannot wait to try them. I love anything with raspberries!
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 ! 🙂
Glad you liked the scones!
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 ! 🙂
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!
can I use frozen raspberries?
Yes!
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.
Can you use frozen berries (thawed and drained of course)
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!
A big mushy mess, that’s what I ended up with, maybe too many raspberries….
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).
1 tablespoon equals 14 grams
I made these last night and fell in love. The almond glaze was perfection! Thanks for sharing. 🙂
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”? 🙂
How do you mix the raspberries without completely making dough red or mushing them? This is my first time making scones.
I would LOVE to wake up Mom’s Day or any day and I find these warm from the oven sitting next to a fresh cup of fresh French press coffee and a cream pitcher of half n half and oh yeah butter. Heaven!
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.
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!
Thanks for your nice comment. I am glad you liked the scones!
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!
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.
I tried those just the other day! They are delicious! Thanks for sharing 😀
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?
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?
Does anyone think using coconut milk instead of the cream would work?
I haven’t tried coconut milk.
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??
I have only used cream to make these scones. Sorry you had trouble!
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.
Is there meant to be an egg in the recipe?
Why did you ignore this question and answer the one below who asked the EXACT same question? That’s just stupid.
My comment was @twopeasandtheirpod, not you, John. 🙂
No egg!
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?
Yes, I don’t use an egg.
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
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.
Dough seemed really wet- too much cream? Anyone else have this trouble
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 🙂
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!
Glad you liked the scones!
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.
Yay! I am so glad you enjoyed the scones. I need to make them again!
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.
I made these to share at my kids school office today, VERY good. Thank you
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!
So happy you liked the scones!
These are absolutely delicious! They’re simple to make, quick to back and totally scrumptious! Thank you so much for sharing this recipe!
oops… I mean quick to BAKE 🙂
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..
These sound positively delicious! Excited to try this recipe.
Can i make and freeze them on a friday night for a sunday morning brunch…?
Please help me…
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.
I followed the recipe and the scones tuned out perfectly! These are my favorite scones now. Thanks 🙂
This is looking an awesome recipe, I must try it in coming days.
Delicious! Will make these for an upcoming bridal brunch (will cut into smaller squares). So, so good!
I just made these for the second time, they are so good! Highly recommended….. 🙂
Yay!
Made these! THAT is a scone. The hubs is a huge fan. Thanks!
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.
Glad you liked the scones!
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!
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.
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.
Maybe shaking the blueberries in flour before adding them to the batter will help, in that regard. Prob just try that
These are absolutely delicious. Easy to make and so good.
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.
I love these scones! I make them wheneveit people visit!
Love it….but raspberry is very expensive in Fiji but I reckon any tropical fruit will do…I’ll definitely try this!
Hi!
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?
A perfect scone…..flaky and not dry…..sweet, but not too sweet.
Glad you liked the scones!
this might have been asked but I am not going through all 600 posts. Can frozen raspberries be used?
I use frozen or fresh depending on what I have on hand. Both are excellent.
I made these scones for my family on Christmas morning. These are delicious…everyone LOVED them! I will definitely make these again!
Is it possible to use frozen raspberries? I would partially thaw them before adding. Can’t wait to try them!
You can use frozen raspberries, don’t thaw them first.
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.
Hey, thanks for the blog article.Much thanks again. Great.
https://ucl.academia.edu/ElizaySmith
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.
These are by far my favorite scones. Thank you for sharing the recipe.
We love them too! You are welcome!
Very tasty but definitely needed more time in the oven. I added 10 more minutes and they were still very soft. Very buttery.
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.
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!
Excellent!! One of the best baked goods I’ve made in a long time.
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.
Delicious! Not as dry as most scones. Everyone loved them.
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.
Hello, can I substitute heavy cream for heavy whipping cream? I’ve been looking for heavy cream and I cannot find it.
By far one of the best scones I have ever had. Followed it to the T but just omitted the almonds. It was AMAZING!!!!
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.
It’s our favorite too!
First time ever baking a homemade scones and this was delicious . I did not over work the dough and the scones were tender . I will be make my own scones for now on and now will try making biscuits next. Thanks for sharing this recipe.
You are welcome!
Very good, easy recipe. My husband said they’re better than the scones at Whole Foods-high praise!
Oh good! I am glad he approved.
I made these today and they are sooo wet! And they really rose alot…wonder why. I don’t make scones often but haven’t had any issues before. Any suggestions for next time?
I found exactly the same thing. Very wet. I did add more flour and they’ve turned out ok. Any feedback for next time?