Raspberry Almond Buttermilk Scones Recipe

Raspberry Almond Buttermilk Scones Recipe

How To Make Raspberry Almond Buttermilk Scones

Packed with tasty raspberries, buttermilk, and almonds, these Raspberry Almond Buttermilk scones are delightful, then topped with raspberry icing.

Preparation: 30 minutes
Cooking: 25 minutes
Chill Time: 15 minutes
Total: 1 hour 10 minutes



  • 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
  • ½cupgranulated sugar
  • tspbaking powder
  • ½tspsalt
  • ½cupbutter,unsalted, frozen
  • ½cupbuttermilk,plus an additional 2 tbsp for brushing
  • 1large egg
  • 1tsppure vanilla extract
  • ½tspalmond extract
  • 6ozraspberries,(1 package)
  • cupalmonds,sliced

For Fresh Raspberry Icing:

  • 3ozraspberries,(about ½ package)
  • 2tspgranulated sugar
  • cupsconfectioners’ sugar
  • 1tbspheavy cream,or milk


  1. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater.

  2. Add it to the flour mixture and combine with a pastry cutter, two forks, or fingers until the mixture comes together in pea-sized crumbs.

  3. Place in the refrigerator or freezer as you mix the wet ingredients together.

  4. Whisk ½ cup of buttermilk, egg, vanilla extract, and almond extract together in a small bowl.

  5. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.

  6. Pour onto the counter and, with floured hands, work the dough into a ball as best that can be done. The dough will be sticky.

  7. If it’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.

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

  9. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

  10. Meanwhile, preheat the oven to 400 degrees F.

  11. Line a large baking sheet with parchment paper or a silicone baking mat.

  12. After refrigerating, arrange the scones 2 to 3-inches apart on the prepared baking sheet(s).

  13. Bake for 22 to 25 minutes or until golden brown around the edges and lightly browned on top.

  14. Remove from the oven and cool for a few minutes while preparing the icing.

Fresh Raspberry Icing:

  1. Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries.

  2. Allow to sit for 5 minutes as the raspberries let out their juices.

  3. Strain the raspberries through a fine-mesh sieve over a medium bowl.

  4. Use a spoon to press them through, extracting all the juices. There will be about 3 tablespoons of juice.

  5. Whisk in the confectioners’ sugar and milk. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired.

  6. Drizzle over the warm scones.

Recipe Notes

  • Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
  • Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  • Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. Preferably freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes. When ready to serve, top with icing.
  • Overnight Instructions: Prepare the scones just until brushed with buttermilk and ready to be refrigerated. Cover and refrigerate overnight. Continue with the recipe the following day.
  • Over-spreading: Start with a very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
  • Raspberries: It can be difficult to avoid smashing the raspberries while working with the dough. That’s okay! Handle the dough with care and always use floured hands and a floured work surface.
  • Buttermilk: Heavy cream can be substituted for buttermilk if desired. Acidic buttermilk isn’t needed in order for the scones to rise since we’re using baking powder. However, if a tangy flavor is desired, own sour milk substitute can be made. Add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make ½ cup. Whisk together, then let sit for 5 minutes before using in the recipe. For the extra 2 tablespoons needed for brushing on top of the scones, use regular milk or heavy cream. Whole milk is best for the DIY sour milk substitute, though lower-fat or non-dairy kinds of milk work in a pinch. (The scones will spread more if using lower fat or non-dairy milk)


  • Calories: 431.05kcal
  • Fat: 16.42g
  • Saturated Fat: 8.28g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 5.38g
  • Polyunsaturated Fat: 1.57g
  • Carbohydrates: 66.22g
  • Fiber: 3.66g
  • Sugar: 38.20g
  • Protein: 6.32g
  • Cholesterol: 56.93mg
  • Sodium: 300.71mg
  • Calcium: 160.97mg
  • Potassium: 163.82mg
  • Iron: 2.20mg
  • Vitamin A: 117.53µg
  • Vitamin C: 8.52mg
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