raspberry almond scones

These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.

Raspberry Almond Buttermilk Scones

(250 grams) all-purpose flour

(100 grams) granulated sugar

2 and 1/2 teaspoons baking powder

salt

cup (115 grams) unsalted butter, frozen

(120 milliliters) buttermilk, plus 2 Tablespoons (30 milliliters)

large egg

vanilla extract

almond extract

(6 ounces; 170 grams; 1 and 1/4 cups) raspberries

(37 grams) sliced almonds

(3 ounces; 85 grams; or about 1/2 cup) raspberries

teaspoons granulated sugar

sugar

Tablespoon (15 milliliters) heavy cream or milk

Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.

Make the icing

Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You&#8217;ll have about 3 Tablespoons of juice. Whisk in the confectioners&#8217; sugar and milk. Add a little more confectioners&#8217; sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

I made these after making the blueberry lemon scones (which were amazing!!) and I’m frustrated with how these turned out. I can only imagine it’s because I decided to do mini scones, so I compiled the funfetti recipe and this one to make small pieces. I cooked them at the same temp for about 16 minutes and they burnt. So sad!

Unbelievable scones, not sure I’ll bother with the glaze next time.  Might do raspberry lemon.
I was a scone hater... not anymore. Thanks Sally!

Doubled the recipe, didn’t use nuts
Didn’t need all the buttermilk and the mixture was v v sticky. I sort of dropped large spoonfuls of dough into the tray. V tasty.

Mine turned out delicious!!! At first the dough was super dry so I added more heavy cream (I used heavy cream instead of buttermilk) and it made it so much better. I didn't have any other problems, thank you so much for the recipe!

Also, I chilled the scones for about an hour (instead of 15 mins) before baking and I definitely think that helped with them not spreading. The raspberries I ended up mushing a lot but it didn't really matter because my dough was already too dry. 
Thank you!

Seconding this, I doubled the flour and it was still a sticky mess. Kinda disappointed and confused with this odd dough

THRILLINGLY good, with a perfect texture and lovely crisp top. My tiny changes: cream plus a bit of thinned yogurt instead of buttermilk, cream+coarse sugar topping instead of icing because I love that, 1/3 c sugar instead of 1/2, brief freezer time for my farmers market raspberries before assembly. Sally, I feel zero need or desire to try anyone else's scone recipe, ever: you were my first, haha, and you're still the one!

After making the lemon blueberry, I was very excited to make these today. Sadly, they just didn’t come out right! The batter was very, very sticky and wet. Left them in the freezer for 4 hours, and they were still wet and almost impossible to cut without turning to mush. I then baked and they spread a TON! Also, baking at 400° was too hot for my oven and they burned on the bottom. I took 2 of the scones and returned them to a bowl and added about a tablespoon of flour, remixed and then baked. They came out tough and chewy with hardly any flavor. The frosting was super thick and I needed to add way more milk than the recipe called for, and making way more glaze than I could ever use. Not sure why this version was such a flop, but ’ll def give them another shot- adding more flour and reducing the oven temperature may make all the difference.

Love love love these scones. I don’t really like things sweet so I used 1/3 c sugar and skip the glaze although i might do it for company... the dough is very soft/mushy, but I just lump it into a flat circle, bake for 20 mins, cut the scones and separate and then bake for 5 more minutes. Claim your scone! They don’t last long! I also freeze the raspberries for a less pink dough... but my family says they don’t really care, they just want it in their mouths! I agree!! Thanks for the recipe!

Good flavor, but I cooked it for the minimum time and the bottoms completely burned.

Unfortunately the dough was way too wet and it spread in the oven.  This is the first recipe of Sally's I've ever not had turn out.  Such a good source for recipes usually so I'm sure this is a fluke! The rasberries added too much moisture so I would increase the flour next time.

I just checked on mine after about 10 minutes in the oven. They are spreading, and it appears that all the butter is oozing out so they're in puddles of it. I would recommend more flour; fewer raspberries and NOT overly ripe and mushy; and mix the dough, form into a disc, spread the raspberries on top, and then fold over and re-form before cutting into triangles. That way the juices will be less apt to make the dough too wet (which mine totally was).  The dough looked like hamburger meat.  Not what I was hoping for!

These were perfect! No problem with wet dough at all. I made them as written with two exceptions: 
1. To avoid raspberry blending,  I just laid all the raspberries on top of the dough disk, then simply folded up the disk and re-formed it gently.
2. I refrigerated the scones for at least an hour before baking. They did not spread in the oven! 
 It really helps to keep everything in the fridge or freezer in advance. 
They took longer to bake, however, by a good 15 minutes. These scones are incredible!

I first made the blueberry scones and it turned out wonderful even better than Starbucks! The raspberry scones also turned out great for me and my boyfriend loved them more than the blueberry recipe! I used whipping cream both times and my dough was always a bit on a the dryer side so I always added a splash more. For the raspberry recipe I froze the scones for over an hour before baking then applied the whipping cream on top with a brush before adding the almonds.  Turned out great! Thank you!

Thank you so much for this recipe! I love your books and blog and I really enjoyed making these scones for Valentines Day!

For all those who like a “cleaner” dough with raspberries - I freeze the berries the night before and then mix into the dough.  They don’t break or spread their juice that way and since we’re chilling before baking anyway it doesn’t hurt the texture or yummy results.

Delicious! I followed the recipe exactly (other than cutting sugar to 1/3 cup and only using 2/3 of the raspberry package) and yes, the dough was very wet. I did not do anything to rectify it- didn't freeze raspberries (ended up mushing them pretty badly), didn't add more flour, only refrigerated for 20 min. However, they still came out perfect and did not spread much at all (an inch of distance between some was enough).

That said, because the raspberries added so much moisture, the scones are very soft inside and not exactly crumbley/crisp like in the bakeries. I baked for 23 min, so perhaps could add an extra 2 - they could also dry/harden later, as I ate one 10 min after it came out of the oven.  ;) I love the raspberries in it, but I also love the professional bakery texture, so might try it with less mushy fruit next time.

https://www.youtube.com/watch?v=gMudz_qFu7E

Using my perfected master scone recipe, build your own scones with a variety of add-ins like chocolate chips, berries, or cheese and herbs. These better-than-the-bakery treats are flaky, flavorful, and moist with crisp crumbly edges!

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

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