Raspberry Almond Buttermilk Scones

Sally Mckenney
These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Servings 8 Scones



  • 2 Cups Flour
  • Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ½ Cup Butter Original recipe calls for frozen butter, refridgerated butter works as well.
  • 1/2 Pint Raspberries
  • ½ Cup Buttermilk
  • 1 Egg
  • ½ Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract
  • Cup Sliced Almonds


  • 2 Tablespoons Buttermilk
  • 2 Teaspoons Sugar
  • ½ Pint Raspberries
  • Cups Powdered Sugar
  • 1 Tablespoon Cream or Milk


  • Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large bowl, whisk the flour, baking powder, and salt together. Add butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  • In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
  • Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
  • Make the glaze: 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'll have about 3 Tablespoons of juice. Whisk in the powdered sugar and milk. Add a little more powdered sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.
Keyword Buttermilk Scones, Raspberry Scones, Scones
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