Flaky Raspberry Almond Scones Recipe

Raspberry and almond is a delightful flavor pairing. These Raspberry Almond Scones are tender, buttery and soft, with a clear almond aroma, crunchy toasted almonds and bursts of juicy raspberries. My method differs from many classic scone recipes because I do not use freezing-cold butter. Instead I work with cool, softened butter so it combines evenly with the dry ingredients, producing a softer, more tender scone. Cold butter can create flakiness, which is desirable in some pastries but often results in dry, dense scones once they cool. Try this approach and you’ll get moist, tender scones that hold their texture well.

Why this recipe works

• Soft, tender crumb – the method and ingredient balance produce moist, tender scones rather than dry, crumbly ones.
• Soft-butter technique – using cool, softened butter instead of rock-cold butter helps the fat incorporate evenly and keeps the texture delicate rather than flaky and dry.
• Fresh raspberries – fresh raspberries add bright, juicy flavor. A short flash-freeze firms them slightly so they don’t mash into the dough while still giving a fresh burst when baked.
• Toasted almond topping – sliced almonds on top toast in the oven and create a fragrant, crunchy finish that contrasts nicely with the soft interior.

Ingredients for raspberry almond scones

• All purpose flour – regular unbleached all-purpose flour works well with the softened-butter method. For extra tenderness use a mix replacing up to half a cup with cake & pastry flour or substitute ¼ cup of the flour with almond flour as noted below.
• Granulated sugar – a modest amount gives light sweetness and helps the tops brown.
• Baking powder – ensure it is fresh; it’s the main leavening that gives the scones rise and a tender crumb.
• Unsalted butter – I recommend unsalted butter for a clean, creamy flavor. If using salted butter, reduce added salt.
• Egg – one large egg adds structure and contributes to a moist, sponge-like interior.

• Thick yogurt – full-fat Greek yogurt or full-fat sour cream adds tang, richness and additional fat for tenderness.
• Milk or light cream – whole milk or light cream both work; cream yields slightly softer scones.
• Almond extract – a little goes a long way; ½ teaspoon gives a clear almond note.
• Almond flour (optional) – replacing up to ¼ cup of the all-purpose flour with almond flour increases tenderness and almond flavor.
• Fresh raspberries – use fresh when possible. Flash-freeze for 30–60 minutes to firm the berries so they don’t crush into the dough. Avoid thawing if you do use frozen raspberries, since excess moisture can make the dough gummy.

Step-by-step instructions

• Step 1: Flash-freeze the berries. Arrange raspberries on a parchment-lined tray and freeze for 30–60 minutes until slightly firm but not rock-hard.
• Step 2: Mix dry ingredients. Whisk together flour, baking powder, sugar and salt in a large bowl.
• Step 3: Blend in butter. Add softened butter and work it into the dry ingredients with fingertips or a hand mixer until the mixture resembles coarse crumbs with no large lumps of butter remaining.
• Step 4: Combine wet ingredients. Whisk together milk or cream, yogurt, egg and almond and vanilla extracts in a small bowl.
• Step 5: Bring dough together. Make a well in the dry ingredients, pour in the wet mix and fold gently with a spatula until just combined. Fold in the semi-frozen raspberries with only a few folds to avoid breaking them.
• Step 6: Shape the dough. Turn the sticky dough onto a generously floured surface, fold once or twice (no kneading), dust with more flour and pat into an 8-inch circle. Brush off excess flour and cut into 8 wedges.
• Step 7: Top and bake. Transfer wedges to a parchment-lined tray, brush with a bit of cream or milk, sprinkle with flaked almonds and coarse sugar. Bake at 425°F for 5 minutes, then reduce the oven to 400°F and continue baking for 12–14 minutes until golden on top and bottom. Cool on a wire rack.
• Step 8: Optional glaze. Mash a few raspberries, whisk with powdered sugar and a little cream until smooth. The glaze should be thick but pourable. Drizzle over cooled scones and let set briefly before serving.

Expert baking tips

• Incorporate the butter fully. Rather than leaving pea-sized pieces, you want butter evenly dispersed so it coats the flour. This prevents over-development of gluten and keeps the scones tender.
• Use cool, softened butter. Cold butter creates layers and flakiness that can dry out scones. Cool, softened butter mixes smoothly and helps protect flour from hydrating too much, producing a softer crumb that stays moist.
• Avoid over-mixing. Stop folding as soon as the flour is mostly incorporated. Overworking develops gluten and yields tough scones.
• Flash-freeze raspberries. Firming berries briefly prevents them from breaking during mixing and keeps the dough from turning soggy or streaked.
• Fold berries in gently. Too vigorous mixing will release juices that can discolor the dough or make it gummy.
• Brush with cream or milk before baking. This promotes a glossy, golden top and helps reduce drying through Maillard browning of milk proteins and sugars.

Recipe FAQ

Storing and freezing

If you enjoy scones and muffins, try other recipes in your collection for more inspiration.

More scone recipes

Looking for additional scone ideas? Consider cinnamon swirl pumpkin scones, lemon white chocolate raspberry scones, dark chocolate raspberry scones and other fruit or chocolate combinations for variety and seasonal flavors.

Baking with raspberries

Raspberries are versatile in baking: they brighten cookies, muffins, cakes and tarts. Try recipes that pair raspberries with citrus, white chocolate, pistachio or rich chocolate for complementary textures and flavors.

Raspberry Almond Scones

Christina Marsigliese

Tender, soft scones studded with fresh raspberries and finished with a crunchy toasted almond and sugar topping. Perfect with tea or coffee.

Ingredients

Scone dough:

• 2 cups (284g) all-purpose flour, plus more for hands and surface
• ⅓ cup (65g) granulated sugar
• 2 ½ teaspoon baking powder
• ½ teaspoon salt
• 7 tablespoon (100g) unsalted butter, softened
• ⅓ cup (90ml) light cream or whole milk, plus 2 tbsp (30ml) for brushing
• ¼ cup (60ml) full-fat Greek yogurt
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup (120g) fresh raspberries (flash-freeze 30–60 minutes)
• ⅓ cup (35g) sliced or flaked almonds for topping
• 1 tablespoon coarse or raw sugar for topping

Optional: replace ¼ cup (35g) of flour with ⅓ cup (35g) fine almond flour for extra almond flavor and tenderness.

Glaze:

• 4 fresh raspberries (or a small handful)
• ½ cup (60g) powdered sugar
• 2 teaspoons (10ml) light or heavy cream

*You can use full-fat milk instead of cream; cream produces slightly softer scones.

Instructions

• Flash-freeze the berries. Place raspberries on a parchment-lined tray and freeze 30–60 minutes until slightly firm.
• Preheat and prepare. Preheat oven to 425°F and line a large baking sheet with parchment paper.
• Make the dough. Combine flour, baking powder, sugar and salt. Add softened butter and rub in with fingertips or use a mixer until the texture resembles coarse crumbs.
• Add wet ingredients. Whisk cream or milk, egg, yogurt and extracts. Make a well in the dry mix, pour in the wet ingredients and fold gently until just combined. Fold in the semi-frozen raspberries with a few gentle turns. Avoid over-mixing.
• Shape and cut. Turn dough onto a floured surface, fold once, dust with flour and pat into an 8-inch circle. Slice into 8 wedges and transfer to the prepared sheet.
• Top and bake. Brush tops with cream, sprinkle almonds and coarse sugar. Bake at 425°F for 5 minutes, reduce oven to 400°F and bake another 12–14 minutes until golden. Cool on a wire rack.
• Make the glaze (optional). Mash raspberries and whisk with powdered sugar and cream until smooth and pourable. Drizzle over scones and allow glaze to set briefly.