Speedy 8 Raspberry Almond Scones Bliss

Oh my gosh, if you are looking for that perfect, buttery breakfast pastry that actually comes together fast, stop looking right now! I spent years wrestling with biscuits and muffins, trying to get that ideal balance of tender crumb and flaky layers. But when I finally nailed these Raspberry Almond Scones, everything changed. They are seriously under 35 minutes from start to finish, which is unheard of for something this delicious and beautiful!

The first time they came out golden brown, I almost couldn’t believe it. They looked like they came straight from a fancy little bakery window. The hint of almond with those bursts of bright, tangy raspberry? Perfection. Seriously, give yourself the gift of waking up and baking these beauties!

Why You Will Love These Raspberry Almond Scones

There is so much to adore about this recipe, honestly. It ticks every single box for a perfect baking project!

• Instant gratification! They bake up perfectly flaky in under 20 minutes—I told you they were fast!
• The flavor combination is just heavenly: bright, tangy fresh raspberries paired with that warm, nutty hint of almond extract.
• You don’t need any fancy tools! We’re talking a bowl and your hands here, no food processor needed for these beauties.
• They aren’t overly sweet, so they make a fantastic morning pastry or a beautiful accompaniment to afternoon tea.
• The texture is what makes them winners: crisp edges that shatter slightly, giving way to a tender, buttery interior that practically melts.
• Plus, you can totally freeze the unbaked cut dough! That means having fresh, warm raspberry scones ready to go for a surprise weekend treat.

It’s really that simple. They check all the boxes for ease, speed, and incredible flavor, which is why I keep making them weekly!

Essential Ingredients for Perfect Raspberry Almond Scones

When it comes to baking something truly flaky, you cannot cheat the ingredients, obviously! For these Raspberry Almond Scones, the cold temperature of your butter and cream is everything. I always make sure my butter is straight from the freezer when I cube it. You’ll need the basics, plus the stars, of course:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed (seriously, keep it cold!)
• 1/2 cup heavy cream, plus more for brushing (If you ever need a quick fix for cream, check out how to make heavy cream at home!)
• 1 large egg
• 1 teaspoon almond extract
• 1 cup fresh or frozen raspberries (If you use the frozen ones, just toss them in straight from the freezer—don’t thaw them first!)
• 1/4 cup sliced almonds, for topping

That’s the whole list! Simple, right?

Step-by-Step Instructions for Flaky Raspberry Almond Scones

Okay, follow me closely here! The secret to amazing texture is twofold: keeping things cold and not messing with the dough once it starts coming together. Don’t worry if you’ve made tough biscuits before—we’re not making biscuits! These are much more forgiving if you just listen to your instincts.

Preparation and Combining Dry Ingredients

First things first: blast that oven to 400 degrees F. You want it to be roaring hot when those scones go in! Line up your baking sheet with parchment paper—it saves a world of cleanup later, trust me. In a big bowl, grab your flour, sugar, baking powder, and salt, and give them a good whisk. We need everything evenly distributed before the butter jumps in.

Cutting in the Butter and Mixing Wet Ingredients

This is where we build the flakes! Use your fingers or a pastry blender to work that 1/2 cup of cold butter cubes into the dry mix. Keep rubbing it in until it looks like coarse crumbs, with some pea-sized pieces of butter still hanging out. Now, in a little separate bowl, quickly whisk your heavy cream, egg, and that glorious almond extract. Pour the wet stuff into the dry. Mix it just until you see it barely come together. I mean it—stop mixing! If you overwork this, poof, say goodbye to Flaky Town.

Folding in Raspberries and Shaping the Raspberry Almond Scones Dough

Time for the fruit! Gently fold in your cup of raspberries. If they’re frozen, that’s great; they help keep the dough cold for that extra rise. Turn the shaggy dough out onto a surface dusted lightly with flour. I usually just pat it down gently with my hands until it’s about 3/4-inch thick. Then, just like slicing a pizza, use a bench scraper or knife to cut it into 8 wedges. Pop those beautiful pieces onto your prepared sheet. If you’re interested in other quick bread techniques, check out my guide on making homemade donuts for another fun morning bake!

Baking and Cooling

Almost done! Brush the tops of your wedges lightly with a little extra heavy cream—this is what gives us that perfect golden color—and sprinkle them generously with the sliced almonds. Slide them into that hot oven for about 15 to 18 minutes. They should be beautifully golden brown on top. Once they look right, pull them out and let them cool on a wire rack. Don’t rush this part; they set up nicely as they cool!

Expert Tips for Achieving the Best Raspberry Almond Scones Texture

I have to confess something: My very first batch of what I *hoped* would be Raspberry Almond Scones ended up being rock-hard little discs. Why? I got too enthusiastic with my mixing! You just cannot bully the dough, no matter how much you want those flaky layers.

Here are the three rules I follow now to ensure maximum flakiness every single time:

Keep the Butter Colder Than You Think Is Necessary

When I say cold butter, I mean *ice-cold*. If your butter melts even slightly while you’re cutting it in, the layers won’t separate properly in the oven. My trick is to freeze my cubed butter for about 15 minutes right before I start combining it with the dry ingredients. You want those defined, chilly chunks to be coated in flour.

Use the Scratch Method for Height

After you cut your scone wedges, instead of just laying them flat, try giving them a little height. If you place them on the baking sheet so they are just barely touching along the long edges, they support each other and puff up taller rather than spreading out wide. It’s a small difference that makes the final product look so much more professional.

Don’t Hesitate to Add More Cream If Needed

While we stress *not* overmixing, sometimes the dough is just too dry when you turn it out—especially if your flour is freshly ground or humidity is high. If it won’t hold together when you pat it, drizzle in an extra teaspoon of heavy cream at a time until it comes together. Just fold it in twice, stop, and shape it. We want it moist enough to hold hands, not crumbly dust! If you want to see how I handle moisture in another baked good, check out my notes on quick oat bread!

Ingredient Notes and Substitutions for Your Raspberry Almond Scones

I get so many questions about substitutions because everyone’s pantry is a little different, right? Don’t worry, these Raspberry Almond Scones are flexible, but some little tweaks change the final texture, so you need to know what you’re doing!

Let’s talk about the cream, because that’s a big one. If you want a tangier, richer experience, you can definitely swap out half of that heavy cream for buttermilk. Grandma always said buttermilk makes things richer, and it works here too, giving these a subtle lift and a deeper flavor profile. Honestly, if you substitute all the cream, your dough might need a tiny bit less mixing, just because buttermilk behaves a little differently.

And about the berries!

• Fresh vs. Frozen: I mentioned this before, but I’ll say it again because it’s vital: if you use frozen raspberries, do not thaw them. They are meant to be added straight from the deep freeze. Thawed berries release too much juice, and that extra liquid is exactly how you end up with dense, sad scones instead of flaky ones.
• Nut Swaps: If you have a nut allergy or just ran out of sliced almonds for the topping, pistachios are a *dream* here! They give a gorgeous color contrast and fit the almond flavor profile perfectly. Pecans work too, but chop them a bit finer than you would the almonds.

Oh, and if you are curious about making other quick breads fluffier, I’ve got a ton of tips on how to bake extra fluffy lemon muffins that also rely on keeping those dairy ingredients super cold!

Serving Suggestions for Raspberry Almond Scones

Okay, so you’ve pulled these beauties out of the oven. They’re warm, they smell like heaven, and you’re getting ready to take that first perfect bite. But wait! How you serve them can take these from great to legendary!

The simplest way is usually the best, especially when the scone itself is this flavorful. A light dusting of powdered sugar is truly elegant. But if you want to go all out, I have a few favorites that always get requested at our weekend brunches.

Top Tier Toppings:

• Clotted Cream or Whipped Butter: Honestly, nothing beats the richness of clotted cream melting slightly onto a warm scone. If you don’t have clotted cream (I rarely do unless I plan way ahead—ha!), just use really good, high-fat, softened butter.
• A Bright Jam Companion: Since we already have raspberries in the scone, pairing it with a different berry or citrus flavor creates a lovely contrast. Try a homemade strawberry jam or, even better, a tart orange marmalade.
• Lemon Curd Heaven: This is my absolute favorite indulgence! The brightness of lemon curd cuts through the richness of the butter and complements the almond notes beautifully. If you enjoy homemade lemon flavors, you have to check out my recipe for lemon curd thumbprint cookies for more zingy inspiration!

If you’re serving these for a simple breakfast, they are absolutely perfect alongside a strong cup of black coffee or a delicate Earl Grey tea. The almond flavor really sings with those classic beverage pairings. They don’t need much help, but adding the right accompaniment just makes the whole experience feel special!

Storage and Reheating Instructions for Raspberry Almond Scones

These Raspberry Almond Scones really are best enjoyed the day they are baked—that’s when they have that unbelievable shatter! But life happens, right? If you have leftovers, just keep them sealed up tightly in an airtight container on the counter. They hold up pretty well for about two full days that way.

Now, if you need to revive them after day one? Don’t even think about the microwave! It ruins the flaky texture immediately. Instead, pop them on a baking sheet and warm them in a 300-degree oven for about 5 to 7 minutes. That little bit of dry heat re-crisps the edges perfectly so they taste freshly baked again. Do this even if you’re planning to freeze them later!

Frequently Asked Questions About Making Raspberry Almond Scones

I’m always getting questions about tweaking things or troubleshooting, which I totally get! Baking always seems simple until you hit one little snag. Here are the most common things folks ask me about making these raspberry scones.

Can I make these Raspberry Almond Scones ahead of time?

Yes, you absolutely can, and I highly recommend it for busy mornings! You can prepare the dough right up until the cutting stage—that is, mix everything, fold in the fruit, and cut the wedges. Lay the cut wedges on your parchment-lined baking sheet, cover them tightly with plastic wrap, and pop that uncovered tray right into the freezer. Once they are totally frozen (which takes maybe an hour or two), you can transfer them to a large zip-top bag. They’ll keep great like that for up to a month! Just bake them right from frozen—you’ll likely need to add about 5 more minutes to the baking time.

What is the secret to flaky scones?

Oh, the elusive flake! Look, if your scones come out dense, it’s usually one of two things, or both, honestly. Rule number one is that your butter must be rock-solid cold. We want chunks of butter melting slowly in the oven, creating steam pockets, which is what pushes those layers apart. Rule number two is you must handle that dough like it’s made of spun sugar! The second you start overmixing, you develop gluten, and gluten means toughness, not tenderness. Just mix until the dry streaks disappear and stop immediately. That’s the magic for tender almond scones!

Can I freeze baked almond scones?

You sure can freeze the finished raspberry almond scones, though I think they taste best fresh. If you need to store them for longer than a couple of days, freezing is the way to go. Make sure they are completely cool first! Wrap each baked scone individually in plastic wrap, and then place them all inside a heavy-duty freezer bag. When you want one, let it thaw on the counter for about 30 minutes, then warm it up in a toaster oven or a 300-degree oven for five minutes to crisp it back up. If you’re interested in freezing other baked goods, I’ve got some tips on my Almond Joy cookies guide too!

Estimated Nutritional Breakdown for Raspberry Almond Scones

Baking is a science, but we all crave that sweet treat without totally destroying our day, right? I pulled the numbers straight from my recipe breakdown so you know exactly what you’re dealing with when you enjoy one of these beauties. Remember, since this is a from-scratch recipe, these numbers are always an estimate based on the specific ingredients I use, but it’s a really good guide!

This information is strictly per serving, which is one perfect wedge of scone. If you manage to eat more than one, well, I won’t judge, but just adjust your totals accordingly!

Nutrient	Amount (Approximate)
Calories	280
Total Fat	16g
Saturated Fat	9g
Cholesterol	55mg
Sodium	250mg
Total Carbohydrates	30g
Dietary Fiber	2g
Sugar	10g
Protein	5g

See? Not too bad for something that tastes this decadent! That little bit of fiber and protein from the nuts and cream helps keep you feeling satisfied until lunch. It’s all about balance, my friend!

Share Your Perfect Raspberry Almond Scones Experience

I really, truly love hearing from you all when you try one of my recipes! Baking is always more fun when we can share the results, isn’t it? These Raspberry Almond Scones are such a crowd-pleaser, and I’m always thrilled when I see your pictures pop up in my feed.

When you bake them, please come back here and let me know how they turned out! Did you try the buttermilk substitution? Maybe you used crystallized ginger instead of almonds? I want to hear all the details!

You can leave a rating right here on the page—five stars if they were everything you hoped for! And if you happen to post a photo on Instagram or Facebook, tag me! It seriously makes my day seeing my recipes come to life in your kitchens. Share your little slices of breakfast heaven with the world!

If you enjoyed this quick recipe, you might also love checking out my tips for easy roll-ups and pinwheels for when you need another fast appetizer or snack idea. Happy baking, everyone!

Print