Almond Croissant Raspberry Scones Recipe for a Flaky Bakery Breakfast

Almond Croissant Raspberry Scones

If you love the buttery, almond forward flavor of a croissant but want something you can mix in one bowl and bake on a lazy Saturday morning, these almond croissant raspberry scones are exactly what you are looking for.

They are tender and flaky with a gentle almond flavor, and juicy raspberries tucked through every bite balance all that richness.

Sliced almonds pressed on top add crunch, and a generous dusting of powdered sugar gives them the bakery case finish you usually pay extra for.

This recipe is adapted from the original almond croissant raspberry scones recipe by Moribyan, and it keeps the same straightforward approach: a scone dough built on all purpose flour and almond flour, cold butter, and cream, plus a cup of frozen raspberries for those little bursts of fruit.

Scones have a bit of a reputation problem. Made well, they are buttery and soft, with a crumb that practically melts in your mouth. Made carelessly, they turn out dry, crumbly, or bland, and that is usually why people write them off for good. The good news is that the fix is technique, not talent.

Three things matter most here:

• Keep the butter cold, so it steams inside the dough and pushes up flaky layers.
• Do not overmix, because a tough dough bakes into a tough scone.
• Balance the sweetness and the flavor, so both the almond and the raspberries come through.

One batch makes 8 wedges. Prep takes about 35 minutes, the scones bake in roughly 25 minutes, and the whole project lands at about an hour, most of it hands off. Serve them warm with coffee, and no one at the table will guess how simple they were to make.

What Makes These Scones So Special

The magic starts with the butter. Instead of cutting cold butter into cubes, you grate very cold or frozen butter straight into the dry ingredients.

Those thin shreds get coated in flour, and when the scones hit a hot oven, the water inside the butter turns to steam and lifts the dough into distinct flaky layers.

It is the same idea that makes a croissant so shattery and light, just in a much simpler format.

The flour blend does quiet work too. All purpose flour gives the scones structure, while a third of a cup of almond flour brings a soft, nutty tenderness and reinforces that almond croissant flavor. Almond extract adds warmth and depth, and a little goes a long way, so half a teaspoon is plenty for that unmistakable bakery aroma.

Then there are the raspberries. Keeping them frozen until the moment they go in means they stay whole instead of smearing through the dough and turning everything pink. You end up with clean, juicy pockets of fruit, and their tartness cuts right through the buttery crumb.

Finally, the sliced almonds pressed onto the tops toast as the scones bake, adding crunch, color, and a golden finish that makes them look far more complicated than they really are.

How To Make Them

This is a one bowl dough with a short ingredient list, so give the steps a quick read before you start. Cold butter and a light hand carry the whole recipe.

Scone dough

• 1 ¾ cups all purpose flour, plus extra for dusting your work surface
• ⅓ cup almond flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup unsalted butter, chilled
• ½ cup heavy cream
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 large egg

Add ins and toppings

• 1 cup frozen raspberries
• ¼ cup sliced almonds
• 1 large egg plus 1 tablespoon heavy cream or milk, for the egg wash
• Powdered sugar, for dusting

Now for the method, step by step:

1. In a large bowl, whisk together the all purpose flour, almond flour, baking powder, salt, and sugar.
2. Grate the chilled butter into the dry ingredients using a box grater. Then massage gently with your hands to coat the butter shreds in the flour mixture. Work quickly, because cold butter is the entire point.
3. In a separate bowl, whisk together the heavy cream, vanilla extract, almond extract, and egg until smooth and combined.
4. Pour the wet ingredients into the dry mixture and stir just until a dough begins to form. Stop as soon as it comes together. A shaggy, slightly sticky dough is exactly right, and overmixing will cost you tenderness and flakiness.
5. Gently fold in the frozen raspberries, trying not to crush them. A little berry juice streaking through the dough is fine, and it looks pretty.
6. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Pat, do not knead.
7. Cut the circle into 8 wedges and place them on a parchment lined baking sheet. Brush the tops with the egg wash, then press the sliced almonds on top, gently pressing so they stick.
8. Chill the scones in the fridge for 20 minutes while you preheat the oven. This gives the butter a chance to get cold again, which helps the scones rise higher and bake up flakier.
9. Preheat the oven to 400°F (200°C). Bake for 18 to 20 minutes, until golden brown and set.
10. Let the scones cool for 5 to 10 minutes on the pan, then dust the tops with powdered sugar and enjoy them warm.

That is the whole process. The dough also freezes beautifully at this stage, so you can bake a few now and save the rest for another morning.

Tips and Tricks for Perfect Scones

These are the habits that make the difference between a dry, crumbly scone and one worth baking again next week.

• Keep the butter frozen and grate it finely. Big chunks leave gaps, while fine shreds create layers.
• Do not skip the chill. Twenty minutes in the fridge affects how the scones rise and how well they hold their shape.
• Fold the berries in gently so they do not burst and soak the dough.
• Almond extract is strong, so a little goes a long way. More is not better here.
• These scones freeze well both before and after baking, so a double batch is never a mistake.

A light hand with the egg wash helps too. Brush it on thinly so the almonds have something to grip, and keep them in a single layer on top so they toast evenly instead of steaming under one another.

Cold butter, a gentle hand, and a short chill are the three habits that separate a flat, dry scone from a tall, flaky one.

Variations You’ll Love

The raspberries are the star here, but the formula is friendly to change. Swap in blueberries, blackberries, or chopped strawberries, and keep the fruit frozen or well chilled before it goes into the dough so everything stays firm. If you go with blueberries, a little lemon zest adds a fresh, bright twist that plays nicely with the almond.

Whatever fruit you choose, use the same amount, one cup, and keep the topping the same so you still get that bakery finish on top.

For extra indulgence, drizzle the cooled scones with a simple almond glaze, or fold toasted slivered almonds right into the dough for more crunch in every bite.

If you like the idea of berries plus chocolate, our raspberry and white chocolate scones are a fun next bake, and this raspberry almond scones recipe is another take on the same flavor pairing.

Making Ahead and Storing

These scones are excellent make ahead candidates, which is why they show up on so many weekend breakfast tables.

To freeze before baking, shape the wedges on the baking sheet and freeze them until solid, then transfer them to a zip top bag and keep them in the freezer.

When you want fresh scones, bake them straight from frozen and add a few extra minutes to the baking time. You still get that oven warm result without mixing dough at 7 a.m.

After baking, let the scones cool completely before storing them. Keep them in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked scones in an airtight container or freezer bag, then reheat them in a low oven until warmed through. A few minutes of gentle heat brings back that fresh baked quality.

Label the bag with the date so you know what you are working with later.

If you need a gluten free option instead, our gluten free almond flour scones use almond flour as the base and follow a similar cold butter method.

How to Enjoy These Scones

Warm from the oven is the best version, when the raspberries are still jammy and the almonds on top are crisp. That said, they hold up beautifully at room temperature, and a quick reheat in a low oven or toaster oven brings them right back to life.

Pair them with coffee or tea for a slow morning, or grab one as a quick snack when the afternoon slump hits. A little butter on a split scone is never a bad idea, and neither is a second dusting of powdered sugar if you like the bakery look.

They are also a lovely thing to bring to a brunch, since they travel well once cooled and do not need refrigeration on the way.

CRAVING MORE SWEETS? TRY THESE RECIPES OUT!

If these scones vanish faster than you planned, here are a few more sweets worth keeping in rotation:

• Strawberry Cheesecake Bars
• Snickers Date Bark
• Smores Brownie Bites
• Kudos Bars
• Churro Cheesecake Bars

Each one leans on simple ingredients, a little patience, and a very good reason to keep the oven on.

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Almond Croissant Raspberry Scones

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Almond Croissant Raspberry Scones If you love the buttery, almond forward flavor of a croissant but want something you can mix in one bowl and bake on a lazy Saturday morning, these almond croissant raspberry scones are exactly what you are looking for. They are tender and flaky with a gentle almond flavor, and juicy raspberries tucked through every bite balance all that richness.

• Total Time: 60 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

SCONE DOUGH
1 ¾ cups all-purpose flour, additional for dusting surface
⅓ cup almond flour
1 tablespoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup unsalted butter, chilled
½ cup heavy cream
2 teaspoons vanilla extract
½ teaspoon almond extract
1 large egg

ADD INS AND TOPPINGS
1 cup frozen raspberries
¼ cup sliced almonds
1 large egg, for egg wash
1 tablespoon heavy cream or milk, for egg wash
powdered sugar, for dusting

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Instructions

Instructions
1-In a large bowl, whisk together the: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and sugar.
2-Grate the chilled butter into the dry: Grate the chilled butter into the dry ingredients using a box grater. Massage gently with your hands to coat the butter in the flour mixture.
3-In a separate bowl, whisk together the: In a separate bowl, whisk together the heavy cream, vanilla extract, almond extract, and egg until smooth and combined.
4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry mixture and stir just until a dough begins to form. Be careful not to overmix.
5-Gently fold in the frozen raspberries, trying: Gently fold in the frozen raspberries, trying not to crush them too much. A little bit of berry juice streaking is fine.
6-Turn the dough out onto a lightly: Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
7-Cut the circle into 8 wedges and: Cut the circle into 8 wedges and place them on a parchment-lined baking sheet. Brush the tops of the chilled scones with the egg wash. Press the sliced almonds on top, gently pressing them in so they stick.
8-Chill the scones in the fridge for: Chill the scones in the fridge for 20 minutes while you preheat the oven to help the butter in the dough get colder again.
9-Preheat the oven to 400°F (200°C): Preheat the oven to 400°F (200°C). Bake for 18 to 20 minutes, until golden brown and set.
10-Let the scones cool for 5 to: Let the scones cool for 5 to 10 minutes on the pan. Dust the tops with powdered sugar and enjoy warm!

Last Step:

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• Prep Time: 35 min
• Cook Time: 25 min
• Method: bake