Raspberry Almond Buttermilk Scones

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Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com

Friends, this is my favorite time of year for baking. All the fresh fruit, especially berries, are beginning their peak season after the cold weather breaks. Kevin and I usually eat berries so fast that there’s none leftover for baking, so there’s been major restraint with all this recent berry dessert business.

And then there was a batch of raspberry scones. That I made back around Mother’s Day. Ugh. I’m all sorts of backwards and late and discombobulated right now! But at least I found my blender in the mountain of kitchen supplies moving boxes.


Still searching for my mind, though. That thing’s been lost for weeks.

Driscoll's Raspberries

This recipe is brought to you in partnership with the gang at Driscoll’s. We all know their berries, we all love their berries! Today we’re making scones with their beautifully plump, premium raspberries and tangy buttermilk. How about we complete this scone experience with toasty almonds, a splash of almond extract, and pastel pink raspberry glaze. Do you know what this all means? Flavorful fruit scones + baking with buttermilk + texture + PINK. All the favorites in one place.

I’ve been on a scone mission for the past couple of years and while delicious all depends on your tastebuds, I can honestly say this base scone recipe is the best I’ve tried. With virtually any add-in (chocolate chips, lemon, mango!), we can all make a new variety each weekend. It’s the kind of versatile and satisfying coffee treat that makes us jump out of bed and keeps our souls happy.

I usually make the scone dough with heavy cream, but decided to use tangy buttermilk to pair with the sweet raspberries and almonds. The centers are even more tender! The taste is even more buttery! They’re bright-flavored, soft, and rich on the inside while the edges and tops are golden brown and crisp– delicately crumbling as you take that first berry bite.

Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com

Scones are one of those treats that if you do it right, they’ll have a permanent (and frequent) spot in your breakfast or snack rotation. But if you mess up along the way, you’ll end up with sad rock cakes instead of the tender, crumby sweet goodness you were hoping for. It’s all hard to swallow, literally. But let me help!

All of my raspberry almond buttermilk scone tips, together.

In a list. I love lists.

  • The secret to making delicate scones is handling the dough as little as possible. That’s why I prefer to make scones by hand, not in the food processor.
  • Over-handling the dough will cause the delicate raspberries to break, making your dough much too wet. Always handle with care. You are not mad at the dough.
  • The way to get that crumbly, crisp texture on the edges is to use very, very cold butter. In fact, use frozen. And grate it.
  • To ensure the scones don’t spread out too much in the oven and so they keep that crumbly-edge texture, refrigerate the scone dough for 15 minutes before baking.
  • You can even refrigerate your dry ingredients for 15 minutes before mixing with the wet ingredients.
  • Cold scone dough = successful scone dough.
  • Shaggy looking scone dough = successful scone dough.
  • A brush of buttermilk makes your scones shimmery and even more crusty on top. PRETTY.
  • High oven temp ensures that irresistibly golden brown crust.
  • Pink raspberry glaze > boring white glaze.

Raspberry Almond Buttermilk Scones on sallysbakingaddiction.com

Raspberry Almond Buttermilk Scones on sallysbakingaddiction.com

You can cut scones any shape your heart desires, but I always opt for the pie slice shape. Selfishly because they shoot beautifully and lazily because it’s just so fast and easy to grab a sharp knife and slice. And with this shape, there isn’t any rolling– which could lead to over-handling the dough. Oh! And there aren’t any scraps!

The raspberry juices will slightly swirl though the scone dough, but when you come across a bite with a whole berry? It’s a whole other level of raspberry scone goodness. As for the glaze, you can make it with fresh raspberries, heavy cream (or any milk!), and confectioners’ sugar. All you do is mash the raspberries with a little sugar– to help release the juices– then strain away any lumps. I use a fine mesh sieve. Then just whisk into the confectioners’ sugar and milk. Takes about 5 minutes, tops.

Delicious on their own, yes, but these scones are even better with the fresh raspberry glaze. Embrace the pink seeping into all the cracks and crevices. 🙂

Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com

Another way to celebrate raspberries right now!

Raspberry Almond Buttermilk Scones


  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
  • 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

  • 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
  • 2 teaspoons granulated sugar
  • 1 and 1/2 cups (180g) confectioners' sugar
  • 1 Tablespoon (15ml) cream or milk


  1. 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.
  2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated 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.
  3. 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.
  4. 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.
  5. 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 confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Recipe Notes:

  1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com

I’m working with Driscoll’s to bring you this recipe. Visit their site for more berry recipes & enter the Sweetest Berry Sweepstakes for a chance to win $100 worth of Driscoll’s berries. SO MANY SCONES! 🙂

Flaky, sweet, and tender scones with juicy raspberries and almond flavor in each bite. Grab all my scone baking tips and the recipe on sallysbakingaddiction.com


  1. These look wonderful! Have you ever experimented with almond paste in these babies?? Raspberry + almond = dreamy 

  2. Hi Sally! Made these today, and even though I cooled the ingredients and the dough before baking, they still spread in the oven! I think my dough didn’t have the consistency that yours has… any ideas of what went wrong? Thank you!!!

    1. Irene, don’t be afraid to add more flour. Was your dough extremely wet? Use super floured hands, a floured work surface, and you can add an extra 1/4 cup of flour or so.

  3. Question on using the food processor for grating the frozen butter. I made your version of the Panera Orange scones (which were AMAZING and honestly I think better than theirs!). When I made those, I used a hand grater. I then took that recipe and changed it up adding fresh blueberries, lemon zest, almond extract and a lemon glaze (but I digress). ANYHOW – I tried the idea about use my kitchenaid food processor to grate the butter but ended up with a total mess and ended up reverting back to the hand grater. Any tips? BTW = the blueberry with the lemon and lemon glaze were equally delicious!! Your scone batter is just the best!

    1. I always use a hand grater. If using a food processor, pulse in VERY short spurts. It’s tedious, but I find a hand grater works much better.

  4. You inspired to me make scones today, but I couldn’t decide between these or your Glazed Lemon Blueberry Scones, so I combined them! I made this buttermilk almond scone, but used strawberries because I didn’t have any raspberries. Then I added lemon zest to the batter and topped with the lemon glaze from the blueberry scone recipe. So YUM! The texture is perfect 🙂

  5. I wish this recipe worked for me, but the dough was quite wet, and I wasn’t able to cut the scones. Instead I had to form mounds that then spread like pancakes in the oven. I’m not sure what I did wrong…I followed the recipe very closely.

    1. Hi Nina, if the dough is too wet to work with, I always suggest adding a little more flour. Was it the raspberries that made it too wet?

  6. I made these scones because giant, delicious red raspberries are in the market now.  There is no better use for them than this recipe.  However, the butter-grating was such a slow process that is used my KA mini-processor successfully.  I cut the frozen butter into several pieces, spaced them around the bowl and pulsed away.  It worked!   I ended up patting out the dough onto a floured rolling mat and placing the raspberries atop about 3/4 of the lower part, then folding over the dough into a roll and cutting it.  I put the rolled-up the slices on parchment paper on the pan, and stuck it in the freezer for a few minutes.  I didn’t have time to make the icing (next time), so I brushed it with the buttermilk (improvised with sweet milk plus lemon juice) , added the almonds and demarera sugar.   This recipe is fabulous, but it would be better with your raspberry icing.  Thanks!

  7. I love, love, love all of your recipes!! I am excited to try these out! Question though—I just moved to Utah from Texas, so there has been quite an elevation change. Everything that I have made so far here in Utah hasn’t turned out quite right–any recommendations for baking at altitude?

  8. Ohhhh myyyy gooosssshhh! I have been wanting to make these since last summer when we picked strawberries, and then learned I had to go on a low-sugar diet. It’s now a year later, and I subbed freshly picked strawberries for the raspberries. My 2 and 5 year old boys are devouring them! (Shhh….I guess this is our dinner!) When I told them I could make them with chocolate chips, their eyes got so big. Thank you for walking us non-bakers through a recipe that otherwise seems too challenging!!

  9. Your scone recipes are amazing! I was wondering if I could substitute frozen cherries instead of raspberries? I’m looking for a recipe for a cherry scone but I’m not finding anything online. Thanks

    1. Sure can! I use this scone base subbing in different fruits for the add-ins. Same amount of frozen cherries. Enjoy!

  10. Hi Sally I have made 3 of your scone recipes. And hands down they are the best scones on this planet. I want to make this one but it seems that you have replaced buttermilk for the heavy cream that is in your other scone recipes. Will the final product still be as tender and soft without using the cream? Thanks in advance

  11. Thanks for the great recipe, Sally! I made these tonight and ate 3 already. Have been craving a good scone since visiting a great little restaurant in PA a few weeks ago and having some of the best ones I’ve had in years. These were a close second and came out looking and tasting as good as you said they would!


    I am in the market for a food processor and was excited to see which one you “have and love”, but the link no longer works. Could you tell me what brand and model you have? Does it have a paddle attachment to make aioli? There are so many choices out there and range of prices, I hesitate to buy anything! Thanks for our help!!

  12. I was able to cut some of the scones but hoping for the best. The scones looked more like pancakes. It might have been too much liquid from the raspberry. Should I have squeezed out some of the liquid off the raspberries? What do you recommend, more flour and squeeze some of the liquid off the raspberries? Appreciate your time. By the way, it still tasted good, but need to hold its form… thank you.

  13. I have fresh/frozen cherries that I pitted and froze . will that make a difference w/liquid content??? I have made your choc. chip and blueberry muffins and will not make any other recipe. Hopefully, this will be a lifer as well.

  14. Hi all- I’m about to try this recipe and I have 2 questions. 1- How many scones does it make if you cut them in wedges from the pie shaped dough? and can the recipe be doubled?


  15. HI there! I would love to make these but need to be able to make enough to freeze because yay for quick breakfasts for toddlers. So, my question is, what is the best way to freeze these? Do you wrap them in saran wrap or?


    1. Hi Caylee! I place all of the scones in a large freezer friendly zipped top bag. You could also individually wrap them in foil or plastic wrap, then place in a large freezer friendly bag. I suggest glazing right before serving, if desired.

  16. You are right. This recipe is amazing. I use it as a base for all my sweet scone recipes. I make pies and scones for a local Farmer’s market and everyone said that these are the best scones they ever had. Very light and moist. I did have to double pan so that the bottoms of the scones don’t burn (my oven is calibrated and I do use the middle shelf.)

  17. hi Sally, I’m going to be using a few of your recipes for a brunch I am having on Saturday, but it is too much baking to do that morning- can I prepare this dough and cut out the scones, then freeze for tomorrow and put them in the oven and bake for a little bit longer on the day of?

    1. Hi Heline! My suggestion is to bake the scones now and then freeze them. Thaw on the counter before glazing and serving.

  18. Okay so funny story about this recipe. I’ll start off by saying I’ve never tasted a scone much less baked one. I was watching The Kitchen one morning and they had a fabulous strawberry Prosecco scone recipe with a lemon glaze that sounded amazing and would allow me to use up some buttermilk I had leftover. But I didn’t have any strawberries. I did have a bunch of apples left over from when I made your apple pie. So I decided to experiment and adapted this one and your salted caramel apple scone to an apple cinnamon scone with a cream cheese-pecan whiskey glaze. Yes pecan whiskey. A Christmas present I acquired and boy did it work! Now I’ll have to try someone else’s scone to see if mine actually turned out. Thanks for the inspiration!

  19. Hi Sally,
    I’ve tried these scones twice now and both tines they’ve spread in the oven. The first time I did them as the recipe and the second time I added more flour and chilled before baking for about 15-20 minutes. Where am I going wrong?
    Thank you

    1. Hi Gemma! Make sure the butter and buttermilk are extra cold. You can even refrigerate the shaped scones for up to 1 hour or freeze for 30 minutes prior to baking. I hope this helps!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally