If you have fresh, juicy, raspberries and a few pantry ingredients, then you have to bake up a batch of these Homemade Raspberry Almond Scones. These classic heavy cream scones are made with fresh (or frozen) raspberries, a hint of almond extract, and topped with sliced almonds for the best nutty crunch. Perfect for tea parties, brunch, or that special holiday!
It's always sad when strawberry season ends, but I take comfort in knowing raspberry season is right around the corner. I have been busy making my raspberry toast on repeat, but now I'm craving some sweet, comfort food.
I'm a scone girl at heart. I find them easy to make, forgiving, and I don't have to worry about cutting them like I do with my biscuit dough. Whether you like scones savory or sweet, you will be surprised how easy they are to make.
And don't worry, these homemade raspberry almond scones are the opposite of dry. They are flaky, buttery, and cake-like. Perfect for slathering on your favorite spreads. And because they are bursting with pretty pink fruit, they are the ideal treat for Valentine's Day, Mother's Day, or that special brunch!
These American- style raspberry almond scones use butter and heavy cream to keep them moist and flavorful. You likely have most of the ingredients on hand to start. Here is what you will need.
- Flour- All-purpose flour.
- Baking powder- This is what gives the scones their rise.
- Sugar- White granulated sugar to sweeten the dough.
- Salt- Just a touch to balance out the sweetness.
- Butter- Unsalted, very cold and cut small so that it can mix into the flour.
- Heavy cream- A classic scone ingredient. Heavy cream keeps the scone moist and flaky.
- Egg yolks- I like to add yolks for richness.
- Almond extract- Just a touch for almond flavor.
- Vanilla- Compliments the raspberries and enhances the almond flavor.
- Raspberries- Fresh or frozen. Frozen raspberries work a bit better than fresh because they are easier to mix into the batter. If you use frozen raspberries, there is no need to thaw them first.
- Egg wash- I always use an egg wash. I helps add a nice sheen to the top of the scones and aids in browning.
- Sliced almonds- These will get sprinkled on top right before baking. They will get nice and crunchy in the oven!
- Turbinado sugar- For added crunch on top.
See recipe card for quantities.
No fancy equipment is needed. A pastry blender/cutter is helpful to mix the butter into the flour, but you can substitute 2 forks, or better yet, you can use your hands. Grab a ruler as well to measure out your round, so your scones are about the same size.
Homemade scones are pretty easy to make and will rival any bakery scone. Make sure you don't overwork the dough. If using fresh raspberries, some will get squished when mixing, but that's ok! You will still get the delicious raspberry flavor, plus they turn a beautiful pink!
Preheat the oven to 400℉. Mix the dry ingredients: In a medium bowl whisk the flour, baking powder, sugar, and salt until combined.
Add the cold, cubed butter and start to cut in the butter using a pastry cutter or 2 forks. The butter should resemble coarse peas.
Combine the wet ingredients in another bowl. Add the wet ingredients to the bowl with the flour and butter. Add the raspberries and start to gather the dough into a mound.
Turn out the dough onto a lightly floured surface. Shape into a circle and then flatten into a disk about 7 inches in diameter. Cut the circle into 4 even triangles, and then cut each triangle in two. You will have 8 even triangles.
Place the scones on a parchment-lined baking sheet, and then place them in the refrigerator for about 10 minutes to get cold again. I like to pop them in the freezer to speed up the process.
Remove from the fridge, and brush the tops with the egg wash. Add the sliced almonds, and turbinado sugar to the top. Bake in a 400℉ oven for 18-22 minutes until golden brown. Cool on a wire rack.
Substitutions and variations
Raspberry and almond are a classic flavor combination, but these scones could be customized with a few simple changes, especially if you don't have some of the ingredients.
- Use milk or buttermilk instead of heavy cream. I would use at least 2% milk or higher for the fat content to keep them moist. This recipe was not tested on dairy- free or plant milk.
- Swap in another berry instead of raspberry, such as strawberries, blackberries or blueberries.
- Play around with the extract flavors. You can omit the vanilla, add up to ½ teaspoon of almond extract, or go full vanilla.
- Try adding some spices. Ground cinnamon or cardamom would work well.
- Switch out the almonds for pistachios or another nut of your choice.
- You can omit the nuts, and sprinkle the tops (after the egg wash) with more turbinado sugar right before baking.
What to serve with raspberry scones
If you want to elevate your scones even more, serve them alongside some jam, butter, or clotted cream. Use store-bought jam or butter, or try one of my faves below.
You can also just top with good ol' fashioned powdered sugar!
How to store scones
Scones are best eaten the day they are made, but can be kept for up to 3 days when stored well.
To store scones, make sure they are fully cooled first. Place a paper towel in the bottom of a lidded container large enough to hold your leftovers. Lay the scones on the paper towel, and avoid stacking them on top of each other. Cover with another paper towel. Seal with the lid, and store at room temperature for up to 3 days.
The paper towel helps to capture any moisture, which will prevent your scones from getting mushy.
To freshen up scones, you can place them in a 300℉ oven for 5-10 minutes.
Can I freeze scones?
Yes! Scones freeze pretty well, baked or unbaked. For baked scones, first allow them to cool. Wrap each one individually, and place in a freezer safe bag to prevent freezer burn.
For unbaked scones, carefully wrap each one in plastic wrap, and place in a freezer-safe plastic bag. When ready to bake, you can allow them to thaw first or just bake them frozen. Just add a few minutes of baking time to them.
Make sure your butter and heavy cream are very cold before mixing them into the dough. You can pop the butter in the freezer for 5-10 minutes to help it along.
American scones typically contain more added flavors such as fruit, nuts, and spices. British scones are much more plain, resembling more of what Americans know as a Southern-style biscuit.
Make sure your butter is cold, and your baking powder is not expired. Don't overwork the dough when combining.
Looking for other recipes like this? Try these:
Homemade Raspberry Almond Scones
- pastry blender
- mixing bowls
- baking sheet
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon Kosher or fine sea salt
- 6 tablespoon unsalted butter, very cold and cut into cubes
- ¾ cup heavy cream
- 2 large egg yolks
- ¼ tsp almond extract
- ¾ teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- 1 egg mixed with tablespoon water or milk for egg wash
- ⅓ cup sliced raw almonds
- 1 tablespoon turbinado sugar (Sugar in the Raw)
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 tablespoon baking powder, ⅓ cup white granulated sugar, ½ teaspoon Kosher or fine sea salt
- Add the cold, cubed butter, and using a pastry blender (or two forks), press down on the butter, cutting it into the flour mixture. Continue doing this until the lumps of butter resemble the size of peas. The dough will look coarse.6 tablespoon unsalted butter, very cold and cut into cubes
- In a second bowl, whisk the heavy cream, egg yolks, and extracts until just combined. Add the wet ingredients to the bowl of the flour and butter ingredients.¾ cup heavy cream, 2 large egg yolks, ¼ teaspoon almond extract, ¾ teaspoon vanilla extract
- Gently add in the raspberries, and start to gather the dough until it sticks together and forms a cohesive round. It will look coarse and shaggy but will stick together.1 cup raspberries
- Turn the dough out onto a lightly floured surface. Gather the dough into a mound, and using your hands, press down and form a cohesive circle, about 7-8 inches in diameter (round). Using a knife, cut the dough in half lengthwise and then in half the opposite way, until you have 4 even triangles. Then cut each triangle into 2 even triangles. You will now have a total of 8 triangles.
- Place each scone on the parchment-lined pan. Place in the fridge or freezer for about 10 minutes to get cold again. Remove from the freezer and brush with the egg wash. Add the sliced almonds, pressing slightly until they stick. Sprinkle with turbinado sugar, and bake for 18-22 minutes until golden brown, and a toothpick comes out clean.1 egg mixed with tablespoon water or milk for egg wash, ⅓ cup sliced raw almonds, 1 tablespoon turbinado sugar (Sugar in the Raw)
- Cool to a wire rack. Serve immediately with butter, jam or powdered sugar.