Raspberry Scones

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Soft and tender raspberry scones are a wonderful treat for breakfast or tea time. The addition of whole wheat flour and almonds adds subtle nutty flavor.

Years ago I was lucky enough to take some baking classes at King Arthur’s cooking school in Vermont. I was already a fan of scones at that point, but making them in that big teaching kitchen made me truly love them.

Scones in bakeries can vary a lot, from huge glazed cake-like treats to drier bakes that call out for lots of jam.

I prefer scones that are somewhere in between. Tender, but full of flavor from fruit or nuts, not sugar.

Last year I shared my black raspberry scones, and I remembered I had to share these raspberry scones with almonds that I’ve been making for years.

Originally made with spelt and whole wheat flours, I’ve updated the recipe for how I’m baking now, with all-purpose flour as the base and whole wheat added in.

The lightly nutty flavor is wonderful with the tart, sweet raspberries. They’re lovely on a cool summer morning, or for a nice afternoon tea out on the porch.

Ingredients for raspberry scones

You’ll need:

Flour – I use a blend of all-purpose and whole wheat flour for these scones. You can omit the whole wheat flour if you prefer and use only all-purpose, which will make a lighter scone.

If using whole wheat flour, whole wheat pastry flour is a great option.

Sugar – I don’t like to add a lot of sugar to scones, so these scones have just a bit of granulated sugar to even out the tart raspberries.

Salt – I use fine sea salt. If you are using salted butter, omit this.

Baking soda and baking powder – To create lift.

Cold butter – I use unsalted butter. You want it to be very cold, much like when making pie crust. 

One great trick for scones is to freeze the butter and then grate it, rather than cutting it in with a pastry blender.

Milk – You can use buttermilk or regular milk for this recipe.

If you use buttermilk, remember that it is thicker, and you might need a touch more.

Raspberries – I recommend fresh raspberries for scones. Frozen raspberries will likely be too wet after thawing, and because raspberries are delicate already, you’ll want to avoid the juices affecting the scone dough too much.

Make sure to taste your raspberries before making this recipe, as their flavor can vary. If your raspberries are extra tart, you might want to add 1-2 tablespoons more sugar.

Sliced almonds – Sliced almonds are the very thin pieces of almonds found in the baking aisle. I like the light flavor and crunch they add to the scones.

Optional egg wash and sparkling sugar – For a professional-looking finish.

How to make this recipe

First, preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.

Cut in the butter using a pastry blender until small pebbles form and the butter is evenly distributed.

Stir in ½ cup of the milk to form a cohesive dough. If it is not coming together, add just a little milk at a time until it does, keeping in mind the raspberries will add extra moisture.

Add the almonds.

Carefully fold the raspberries into the dough, distributing them evenly. 

Dump the scone dough onto a lightly floured surface and knead just a few times. The dough will be somewhat sticky, but only add enough flour to prevent it from being overly wet.

Shape the dough into a flat circle. Cut into 6 or 8 wedges. (For other shaping methods, see next section.)

Transfer the wedges to the baking sheet, leaving space between each.

If you like, brush scones with an egg wash and sprinkle with sparkling or coarse sugar.

Bake for 15-20 minutes, until golden brown.

Let cool slightly and serve.

How to shape scones

Scones can be shaped in many different ways, depending on how you prefer them.

I typically form my scone dough into a flat circle, then cut into wedges, as I did for this recipe.

You can also pat the dough into a rectangle and cut into squares (like in my buttermilk biscuits).

Or, use a round cutter to cut the dough into circles, reshaping the scraps as needed. If you use this method, make sure to flour the cutter well to prevent sticking, and do not twist as you cut, which seals the edges and affects rising.

Scones can also be scored and baked as the circle, then cut after baking. This gives tender edges rather than crisp edges.

You can also use a scone baking pan, which makes perfect scone wedges. This is a good option for wetter scone doughs.

Storage and reheating

Scones are best served warm from the oven. They can be stored in an airtight container at room temperature for up to two days.

To reheat, warm in a 350°F oven for 5 minutes.

Unbaked scones can also be frozen. Shape scones and place on a lined baking sheet.

Freeze for about 2 hours, until solid. Transfer to a freezer bag, label, and store for up to 3 months.

Bake from frozen at 400°F for 20-25 minutes, until golden.

Serving suggestions

Scones are classically served with clotted cream, jam, and/or butter.

You can also enjoy them as part of a larger breakfast spread alongside million dollar bacon, cheese quiche, or breakfast hash.

Dress up the scones with a simple drizzle, like my sweet biscuit icing that can be used for any baked good. Make sure they are cooled before icing.

You can also dust the baked scones with powdered sugar. Or, press a few extra almond pieces into the top of the scones before baking.

Other scone recipes to try

• Carrot Cake Scones
• Ham Asparagus Scones
• Lemon Scones
• Pumpkin Scones
• Cherry Walnut Scones