Glazed Raspberry Almond Scones
Prep time
Cook time
Total time
Soft, buttery scones studded with raspberries and almonds and drizzled with a gooey glaze.
Recipe type: Bread, Dessert
Cuisine: American
Serves: 8 scones
Grocery List
  • 2 c. flour
  • 1 T. baking powder
  • 3 T. sugar
  • ½ tsp. salt
  • 6 T. butter
  • 1 c. heavy cream plus 1 extra Tablespoon to brush on top
  • ¼ tsp. almond extract
  • ⅓ c. sliced or slivered almonds (optional)
  • 1 c. fresh raspberries
  • Glaze:
  • 1 c. powdered sugar
  • 4-5 T. heavy cream
  • ¼ tsp. almond extract
  • Extra almonds for garnish
Here's how...
  1. Mix the flour, baking powder, sugar, and salt together well.
  2. To the dry ingredients, add the cubed butter and the almond extract until the mixture resembles coarse crumbs.
  3. Drizzle in the heavy cream JUST until the mixture is barely moistened.
  4. Gently fold in the raspberries and ⅓ c. of the almonds (if desired).
  5. It's good for it to look somewhat crumbly. It will all come together.
  6. Onto a cutting board, or parchment paper, pour the mixture and gently pat it together into a circle ¾ to 1 inch thick.
  7. Cut the dough into into 8 even wedges using a very sharp knife or a bench scraper. Pat together anything that looks like it's coming apart.
  8. Brush them with 1 T. heavy cream and bake in a preheated 400 degree oven for 15-18 minutes or until barely golden brown.
  9. Let them cool for 10 minutes and then move to a cooling rack. While still barely warm drizzle with the glaze.
  10. To make the glaze, whisk together the powdered sugar and 4-5 T. of heavy cream and ¼ tsp almond extract, adding the cream gradually until the glaze reaches the desired consistency. Garnish with more slivered almonds.
Recipe by That Which Nourishes at