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Easy One-Bowl Raspberry Almond Scones with Light Almond Glaze

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 10, 2026 · Updated May 11, 2026
British-Inspired 33 mins beginner-friendlyeasyone-bowlquickstep-by-stepfruitfrostingsnackmorning-bake

Tender, flaky raspberry almond scones made quickly in one bowl and topped with a delicate almond glaze. An ideal beginner-friendly breakfast or snack.

Easy One-Bowl Raspberry Almond Scones with Light Almond Glaze
Prep 15 min
Cook 18 min
Total 33 min
Servings 8
Difficulty easy
Cuisine British-Inspired

Recipe Details

Prep15 min
Cook18 min
Total33 min
Servings8
Difficultyeasy
CuisineBritish-Inspired
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Ingredients

Servings 8
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup cold unsalted butter, cubed
  • 3/4 cup fresh or frozen raspberries (if frozen, do not thaw)
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 3/4 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
  4. Gently fold in the raspberries, taking care not to crush them.
  5. In a separate small bowl, whisk together the buttermilk, egg, and almond extract.
  6. Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold everything together until just combined. The dough will be sticky; avoid overmixing to keep the scones tender.
  7. Turn the dough out onto a lightly floured surface. With floured hands, gently pat the dough into a 7-inch circle about 1 inch thick.
  8. Cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  10. While the scones bake, prepare the glaze by whisking powdered sugar, milk, and almond extract in a small bowl until smooth.
  11. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack set over a tray or parchment paper to catch drips.
  12. Drizzle the glaze evenly over the warm scones. Let the glaze set for 10 minutes before serving.
  13. Enjoy your fresh raspberry almond scones warm or at room temperature—a comforting treat for breakfast or any time.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this raspberry almond scones recipe easily to meet dietary needs or ingredient swaps:

  • Flour: Use gluten-free all-purpose blend for gluten-free. Whole wheat pastry flour adds whole-grain flavor but reduce quantity slightly.
  • Butter: Replace with dairy-free vegan butter or coconut oil (note coconut flavor).
  • Buttermilk: Substitute dairy-free milk (almond, oat) mixed with lemon juice or vinegar to curdle.
  • Raspberries: Substitute with blueberries, blackberries, or other berries as preferred.
  • Almond Extract: Omit or replace with vanilla extract for nut-free version; flavor will be milder.
  • Milk for Glaze: Use any plant-based milk for a dairy-free glaze.

These swaps keep the scones flavorful and tender while fitting your dietary preferences and maintaining simplicity.

Equipment Needed

To make these easy one-bowl raspberry almond scones with light almond glaze, you’ll need the following baking tools:

  • Large mixing bowl: Use one bowl to mix both dry and wet ingredients, minimizing cleanup.
  • Whisk: For combining dry ingredients evenly and mixing wet ingredients smoothly.
  • Pastry cutter or fingertips: Essential for cutting cold butter into flour to create flaky scones.
  • Rubber spatula or wooden spoon: For gently folding ingredients together without overmixing.
  • Small bowl: To prepare the almond glaze while scones bake.
  • Baking sheet: Lined with parchment paper to prevent sticking and ensure even baking.
  • Parchment paper: Makes cleanup easy and keeps scones from sticking.
  • Measuring cups and spoons: For accurate measuring of ingredients.
  • Knife or bench scraper: To cut the dough into evenly sized wedges.
  • Wire rack: For cooling scones evenly and catching glaze drips.
  • Toothpick or cake tester: To check doneness by testing if inserted toothpick comes out clean.

Having these beginner-friendly tools ready will make your baking smooth and enjoyable.

Ingredient Prep Notes

Butter: Keep cold and cubed right before mixing to ensure tender, flaky scones. For dairy-free baking, use chilled vegan butter.

Raspberries: Fresh raspberries yield best flavor, but frozen can be used straight from freezer to avoid soggy dough.

Buttermilk: Substitute by adding 1 tbsp white vinegar or lemon juice to 1/2 cup milk; let sit 5 minutes. Use plant-based milk for dairy-free option.

Almond Extract: Adds a nutty aroma; vanilla extract can substitute for nut-free preference.

Flour: All-purpose flour recommended for tender scones. For gluten-free, use a pre-made gluten-free blend and add xanthan gum if needed.

Sugar: Granulated sugar can be replaced with coconut sugar or low-calorie sweeteners. Use powdered sugar alternatives for glaze if desired.

Milk for Glaze: Regular milk or plant-based milks (almond, oat) work well for a smooth glaze.

Oven Note

Tips for perfectly baking your raspberry almond scones:

  • Preheat oven fully: Set to 400°F (200°C) before baking for optimal rise and browning.
  • Use middle rack: Ensures even heat distribution for golden, tender scones.
  • Limit oven door openings: Avoid opening during first 10-12 minutes to maintain consistent temperature.
  • Watch baking time: Bake 15-18 minutes. Start checking at 15 minutes for golden crust and clean toothpick test.
  • Use parchment paper or silicone mats: Prevent sticking and promote even cooking.
  • Consider oven calibration: An oven thermometer helps maintain accurate baking temperature.
  • Cool briefly in pan: Let scones cool 5 minutes on baking sheet before transferring to rack for glazing.

Follow these tips for consistently tender, flaky, and beautifully golden raspberry almond scones.

Easy Upgrade Ideas

Elevate your easy one-bowl raspberry almond scones with these simple beginner-friendly twists:

  • Berry Mix: Swap half raspberries with blueberries or chopped strawberries for colorful flavor.
  • Nutty Crunch: Sprinkle toasted almonds or pistachios atop scones before baking for extra texture.
  • Citrus Zest: Add 1 tsp lemon or orange zest to dough for a fresh, bright note complementing almond.
  • Glaze Variations: Try honey-lemon glaze or cinnamon-spiced powdered sugar for a cozy upgrade.
  • Chocolate Drizzle: Drizzle dark or white melted chocolate over cooled scones for decadence.
  • Whole-Grain Boost: Substitute ¼ cup flour with whole wheat pastry flour for added nutrition without sacrificing tenderness.
  • Vegan Option: Use plant-based milk in glaze and replace egg with flax egg for dairy-free, vegan scones.
  • Freeze Ahead: Double batch, freeze unglazed scones individually; bake from frozen and glaze fresh.

These ideas make baking fun and let you customize to your taste and occasion.

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