Raspberry Almond Scones

These scones are packed with raspberry flavor and full of simple ingredients.

I wasn’t sure about scones until I got some lemon ones at starbucks. Well my coworker got several and gave me one. One bite of those delicious lemon scones and I was hooked. So I thought why not make a lemon glaze for them and add raspberries? Well, I was going to do blueberries but the raspberries looked so good at the market I went for that. Perhaps you may see blueberry scones in another post, but not this one. I used almond milk instead of regular milk and I really like how they came out.

I also froze my raspberries because it was easier to mix them. They are very delicate and when I made them the first time they just kind of got mushed in the mixing.

Raspberry Almond Scones

These scones are light and delicious with simple ingredients.


3 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 and a half sticks of cold butter. (I like to grate mine)

3/4 cups almond milk

1/2 teaspoon vanilla

1 cup raspberries frozen

For the glaze

1 cup powdered sugar

1 tablespoon lemon juice



Preheat oven to 375 degrees’

In a large bowl combine flour, granulated sugar, baking power and salt. Using your hands or a pastry blender combine cold butter into the mixture. It should look like sand. Add milk and vanilla and mix just enough for it to come together. Fold in the raspberries and mix until four is combined. Form dough into a disk. Cut the disk into 8 wedges and place on a parchment lined cookie sheet.

Bake for 20-25 minutes or until scones are golden brown.

While the scones are baking, combine the powdered sugar and lemon juice in a small bowl.  Drizzle on scones when they are fresh out of the oven.