Raspberry Almond Buttermilk Scones

This is my favorite scones recipe with buttermilk, juicy raspberries, flavorful almond extract, toasty almonds, and raspberry icing. These raspberry almond buttermilk scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, and so much more! For best results, follow all my scone success tips.

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

This is the best time of year for baking! All the fresh fruit, especially berries, are beginning their peak season after the cold weather months. 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. LIFE IS GOOD.

This recipe is in partnership with 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. Let’s complete this scone experience with toasty almonds, a splash of almond extract, and pastel raspberry glaze. Do you know what this all means? Flavorful fruit scones + baking with buttermilk + texture + pink. All the favorites in one place!

Driscoll's Raspberries

All Scones Begin with my Master Recipe

I’ve been on a scone mission for the past couple of years. While “delicious” all depends on your tastebuds, I can honestly say that I have one REALLY GOOD master scone recipe. With virtually any add-in (chocolate chip scones, blueberry scones, pumpkin scones, etc), we can all make a new variety every weekend. It’s the kind of versatile and satisfying coffee treat that makes us jump out of bed each morning.

I usually make the scone dough with heavy cream, but decided to use tangy buttermilk to pair with the raspberries and almonds. It’s what I use for my lavender scones, too! The centers are even more tender and the flavor is even more buttery. They’re bright-flavored and rich on the inside while the exterior is 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 rotation. But if you mess up along the way, you’ll end up with sad rock cakes instead of tender sweet goodness. It’s all hard to swallow, literally. But let me help!

Scone Success Tips

  • 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.
  • The way to get that crumbly, crisp texture on the edges is to use very, very cold butter. In fact, use frozen.
  • 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.
  • High oven temp ensures that irresistibly golden brown crust.
  • Pink raspberry glaze > boring white glaze.

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is the same.

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, creating tons of flour coated butter crumbs. When these crumbs melt as the scones bake, they release steam. This steam creates all the delicious flacks inside while the exterior is crumbly, crunchy, and crisp.

Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.

Raspberry Almond Buttermilk Scones on sallysbakingaddiction.com

Raspberry Almond Buttermilk Scones on sallysbakingaddiction.com

Fresh Raspberry Icing

Let’s talk about this pastel pink icing! Make the raspberry icing with 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. Use a fine mesh sieve. Then just whisk the crushed raspberries into the confectioners’ sugar and milk. Takes about 5 minutes, tops.

Delicious on their own, but these scones are even better with the fresh raspberry icing. 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

More Favorite Berry Recipes


Raspberry Almond Buttermilk Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These flaky, sweet, and tender raspberry almond buttermilk scones are a must for breakfast. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Feel free to replace the raspberry icing with vanilla icing.


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

Fresh Raspberry Icing

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


  1. Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup buttermilk, egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the raspberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. 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.
  4. Brush scones with remaining buttermilk and top with sliced almonds. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes as you prepare the icing.
  9. Make the icing: 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.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


  1. Special Tools (affiliate links): Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush, Fine Mesh Sieve
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can 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.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave 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°F (149°C) oven for 10 minutes. When ready to serve, top with icing.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with 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.
  6. Raspberries: 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.
  7. Buttermilk: You can substitute heavy cream for buttermilk if desired. Acidic buttermilk isn’t needed in order for the scones to rise since we’re using baking powder. However if you’d like the tangy flavor you can make your own sour milk substitute. Add 1 teaspoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1/2 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, you can use regular milk or heavy cream. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (The scones will spread more if using lower fat or nondairy milks.)

Keywords: raspberry almond scones, raspberry scones, 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

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. heather (delicious not gorgeous) says:

    first thing i noticed was the pink glaze (: love that it’s pink from the berries and not food coloring!

  2. Andrea @ Cooking with a Wallflower says:

    That glaze looks soo tasty! I think I’ll have to have these scones with extra drizzle. I always have issues with over handling the dough so I definitely need to work on that!

  3. Sally your scones are the most tender. I have made a couple of your scone recipes.  This one looks amazing, but if I am correct you also posted one for People. Thats the one I want to try in a couple of days.

  4. O gosh, they look so so so great and yummy! And as well quite easy to prepare! Totally writing this down =)



  5. Thank you for all of your recipes that include fruits. Seriously my favorite recipes include fruits in them. I have made your scones several times and yes, they are like nothing I have ever tasted before!!! Absolute perfection!! 

  6. Have Driscoll send you some of the new Sunshine Raspberries! They are the most beautiful sunset orange and pink. 🙂 I haven’t worked with them yet, but I can’t wait.

    1. I’ve never seen sunshine raspberries! I’ll ask about them. 🙂

  7. Layla | Gimme Delicious says:

    I’ll take two please! YUM <3

  8. Scones are seriously my favorite breakfast treat! When the texture is right, there is nothing better! Our local coffee shop has the best blueberry ones (finished eating mine as I read your post ;)) This recipe convinced me I need to try to make them on my own!

  9. I’ve been thinking about scones lately. This recipe came just in time. Thank you.

  10. I’ve made your blueberry scones a whole bunch of times now but I think these are going to be my new favourite. Love that pink glaze, it definitely takes the scones to a whole new level! These scones would also be great for an “afternoon tea” which I’m actually going to one in a couple weeks, so I think I will try and bring these 🙂

  11. Mmmmmm… these are pretty scones Sally. My family loves scones, especially my 3 year-old son. I’m gonna try this next time.

  12. Can frozen berries be used instead of fresh?

    1. Sure can!

  13. Hello! Question, I don’t have regular unsalted butter. I do, however, have unsalted plugra, the European butter. Would this work or is the fat content too high?

    1. It should be just fine for the scones.

  14. I have a raspberry bush bursting with berries and needed more ideas for them. This is perfect. Although, I can’t lie, if I had some white chocolate chips I would melt them down and drizzle that on them  as well 🙂 

    1. So good! I love white chocolate on scones.

  15. Demeter | Beaming Baker says:

    You found your blender! Huzzah! I was just thinking about all of those incredible smoothies you make, and wondering how you were surviving without them sans blender.
    Meanwhile, this pink glaze is EVERYTHING and then some. Your scones look perfectly golden, slightly moist and nicely balanced with add-ins. <–difficult to achieve, much? 😉
    Btw, my eyes totally bogged out of my head when I saw that scoop of PB and reese's pieces in your recent IG post. My mind is racing thinking about the recipes you must be cooking up for us!! Hint?? Have a great weekend, Sally! xo

    1. I’m posting the PB recipe on Monday! A massive PB skillet cookie. I’m so flippin’ excited about it!!

  16. Yum! The drizzle on top looks especially good!

  17. Did you bake these on the Silpat or parchment paper? In the pictures you have them on parchment, so I was just curious. If you used parchment, is there a reason why you used it instead of your Silpat? Btw, your scones have me drooling!

    1. I baked this batch on parchment. I usually use a silicone baking mat but they were all in the dishwasher when I went to make them. Either works!

  18. scones are the best! especially raspberry ones…they are my favourite! love the photos!

  19. Lovely yummy scones !!!

  20. Shelby @ Go Eat and Repeat says:

    These scones are gorgeous, Sally! I don’t blame your obsession with fresh fruit. In my house, strawberries hardly make it home from the store/market before they are totally devoured! Maybe I just need to buy way more so I can bake some of it away!

  21. Michelle @ Modern Acupuncture says:

    These look absolutely perfect! Buttery, a little crumbly, and delicious. I am so hungry right now. There is zero chance of finding a scone at work… I’ll have to make some ASAP once I get home! Yum!

  22. Hey, Sally! I am so excited because I got a baking job! The hours are crazy but I am learning so much. I was just wondering what you thought of using a quart of heavy cream instead of using any butter at all? I thought this was so crazy when my boss told me that was the recipe, it seems like cheating! Have you ever done that?
    I love your grated butter method, as always. I will certainly be making these scones. 🙂

    1. Congrats on the job!! Soak in all the information you can. So cream instead of butter in the scones? I’ve heard of it, but I’ve never tried it before to be honest! Let me know if you do.

      1. Yes we make them everyday! And then we brush the tops with more heavy cream and sugar. Very health conscious. 😉 It’s a quart of heavy cream to 1lb 3oz of Bread Flour. I think they’re yummy. I like both ways.

  23. Can I get the link to the Strawberry recipe in PEOPLE.  Or is it exactly the SAME as this one (can’t eat raspberries)

  24. Oooh! I just saw tons of fresh raspberries at the grocery store, but couldn’t think of anything to make with them. Now I might have to go back and grab some in order to whip these up!

  25. This recipe screams to me christmas morning xxx

  26. Yes, of course! I’d use whole milk for best taste/texture.

  27. Laura | Tutti Dolci says:

    These are the prettiest scones, and that pink glaze is everything!

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

    1. Not yet! But I’m dying to try it one time!

  29. 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.

      1. Thank you! I’ll keep it in mind next time!! 🙂

  30. 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.

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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