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Easy Raspberry Almond Scones with Light Almond Glaze

Name: Easy Raspberry Almond Scones with Light Almond Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: British-Inspired
Ingredients: 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, for the dough; 3/4 cup powdered sugar; 2 tablespoons milk; 1/4 teaspoon almond extract, for the glaze

By Beginnerbakes Editorial TeamPublished May 10, 2026 | Updated Oct 17, 2026

British-Inspired 55 mins Beginner-friendlyEasyStep By StepFruit

Raspberry almond scones with cold butter, raspberries, and almond extract, finished with a light almond glaze. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 20 minutes; total about 55 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Easy Raspberry Almond Scones with Light Almond Glaze

Prep 15 min

Cook 20 min

Total 55 min

Servings 8

Difficulty easy

Cuisine British-Inspired

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, for the dough
3/4 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract, for the glaze

Instructions

Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
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.
Gently fold in the raspberries, taking care not to crush them.
In a separate small bowl, whisk together the buttermilk, egg, and 1/2 teaspoon almond extract.
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.
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.
Cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While the scones bake, prepare the glaze by whisking powdered sugar, milk, and 1/4 teaspoon almond extract in a small bowl until smooth.
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.
Drizzle the glaze evenly over the warm scones. Let the glaze set for 10 minutes before serving.
Enjoy your fresh raspberry almond scones warm or at room temperature-a comforting treat for breakfast or any time.