Raspberry Almond Scones

Name: Raspberry Almond Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup almond flour; 2 tsp baking powder; 1/2 cup granulated sugar; 1/2 tsp salt; 1 large egg; 1 tsp almond extract; 1 tsp vanilla extract; 1/2 cup heavy cream; 1/2 cup unsalted butter, cold and grated; 1 cup frozen raspberries; 1 large egg, for egg wash; 1 tbsp heavy cream, for egg wash; 1/4 cup slivered almonds, for topping; Powdered sugar, for dusting

These Raspberry Almond Scones are tender, buttery pastries that combine almond flour for richness and fresh raspberries for brightness. They're surprisingly simple to make and deliver that coveted melt-in-your-mouth texture.

🌍American 🏷️Scones 🏷️Raspberry almond scones 🏷️Baking 🏷️Pastry Breakfast

🏷️

🏷️Brunch

-0:00

moribyanonTikTok

Total

35 min

Servings

8

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

2 cups all-purpose flour
1/2 cup almond flour
2 tsp baking powder
1/2 cup granulated sugar
1/2 tsp salt
1 large egg
1 tsp almond extract
1 tsp vanilla extract
1/2 cup heavy cream
1/2 cup unsalted butter, cold and grated
1 cup frozen raspberries
1 large egg, for egg wash
1 tbsp heavy cream, for egg wash
1/4 cup slivered almonds, for toppingoptional
Powdered sugar, for dustingoptional

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Instructions

1
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, granulated sugar, and salt.
2
In a separate medium bowl, whisk together 1 egg, almond extract, vanilla extract, and 1/2 cup of heavy cream.
3
Grate the cold butter directly into the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4
Pour the wet ingredients into the dry ingredients and mix with a spatula until a loose, shaggy dough forms. Be careful not to overmix.
5
Gently fold the frozen raspberries into the dough until just combined.
6
Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut the circle into 8 equal wedges.
7
Place the scones on a baking sheet lined with parchment paper.
8
In a small bowl, whisk together the remaining egg and 1 tbsp of heavy cream to create an egg wash. Brush the tops of the scones with the egg wash.
9
Sprinkle the tops with slivered almonds.
10
Bake until beautifully golden brown.
11
Let the scones cool slightly, then dust with powdered sugar and enjoy warm.

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Tips & Notes

Pro tips

Keep butter cold and grate it directly into the dry ingredients; cold butter creates steam pockets that make scones rise and stay tender.
Mix the dough until just combined—overworking develops gluten and makes scones tough and dense rather than light and crumbly.
Brush the tops with beaten egg before baking for a light, golden crust that contrasts beautifully with the tender crumb.
Don't skip chilling: refrigerate the shaped scones for at least 15 minutes (or up to 2 hours) before baking to help them rise properly and hold their shape.

Substitutions

All-purpose flour → oat flour (use 1¾ cups oat flour; texture will be denser)
Heavy cream → full-fat Greek yogurt or crème fraîche (slight tanginess, denser crumb)
Almond extract → vanilla extract only (omit almond entirely; reduce vanilla to 1½ tsp total)
Fresh raspberries → frozen raspberries, unthawed (fold gently to avoid excess moisture; add 1–2 minutes to bake time)

Storage & make-ahead

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a 300°F oven for 5–10 minutes until warmed through.

Common Questions

Why are my scones tough instead of tender?

Overmixing the dough develops gluten and makes scones dense. Mix just until the dough comes together, and handle it as little as possible.

Can I make the dough ahead of time?

Yes. Prepare the dough, shape the scones, wrap them in plastic, and refrigerate up to 24 hours or freeze up to 1 month. Bake from cold (add 1–2 minutes to baking time if frozen).

What's the best way to keep raspberries from sinking?

Toss the raspberries lightly in a bit of flour before folding them into the dough, or add them gently at the very end to minimize breakage and distribute evenly.

Can I substitute the almond flour?

You can replace almond flour with an equal amount of all-purpose flour, though you'll lose the almond flavor and slight richness. Oat flour or coconut flour alter texture and liquid absorption.

How do I know when scones are done baking?

Scones are ready when the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. They should feel just-set when gently pressed.