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Raspberry Almond Scones

Raspberry Almond Scones


Josh and Caleb are donut people. They LOVE donuts. I like an occasional donut, but if I have a choice of a morning treat, it isn’t a donut. I am more a scone kind of person. I guess I am more sophisticated than my guys. I love a good scone! And when I say a good scone, I mean a scone that isn’t dry. I hate a dry scone. I want my scone loaded with butter and cream. If I am going to have a treat, I might as well go all out!


I was in the mood for a breakfast treat, so I made Raspberry Almond Scones. Or maybe I told Josh to make me Raspberry Almond Scones. I can’t remember how things went down, I just remember the scones… and I don’t remember doing much work, so I guess Josh helped out. 



Caleb is a berry fanatic. Our fridge is always stocked with blueberries, blackberries and raspberries.


We stole some of Caleb’s raspberries to make the scones. Don’t worry, he was napping so he didn’t see us take his precious berries. He is kind of possessive when it comes to berries and superheroes. 



Josh used Land O Lakes® Butter and heavy cream to create a dream scone. He added raspberries and almond slices to jazz up the dough. He rolled out the scone dough and cut the scones into wedges. I don’t remember doing any of this so Josh must have done it – unless we have a scone fairy. Wouldn’t that be awesome? 



I do remember pulling the scones out of the oven. How could I resist the heavenly smell?



After the scones cooled, I whisked up a sweet almond glaze to drizzle over the scones. I also added a few extra almond slices for decoration.



The scones were bursting with raspberries! Perfection! This is my new favorite scone recipe. I adore the raspberry and almond combo and the glaze adds the perfect amount of sweetness.



Raspberry Almond Scones are great for breakfast, brunch or any time of the day. I am going to make another batch for Easter brunch! They are the perfect spring treat!


Also, I’m excited to share we’re participating in the Land O’Lakes Pin a Meal, Give a Meal campaign! Help us reach our goal of donating 2.7 million meals to Feeding America. You can pin our Raspberry Almond Scones to contribute 9 meals to Feeding America. You can pin more recipes from Land O’Lakes here to contribute even more meals. Follow along using the hashtag #giveameal, and to learn more visit,



Raspberry Almond Scones

Yield: 8 scones

Prep Time: 10 minutes

Cook Time: 15-18 minutes

Total Time: 30 minutes



Raspberry Almond Scones are perfect for breakfast, brunch or tea time! Don't skip the almond glaze; it is heavenly!



· 2 cups all-purpose flour
· 1 tablespoon baking powder
· 3 tablespoons granulated sugar
· 1/2 teaspoon salt
· 6 tablespoons cold, unsalted Land O Lakes® Butter, cut into 1/4-inch cubes
· 1 cup heavy cream, plus 1 tablespoon, divided
· 1/4 teaspoon almond extract
· 1/3 cup sliced almonds
· 1 cup raspberries

For the Almond Glaze:
· 1 cup powdered sugar
· 4-5 tablespoons heavy cream or milk
· 1/2 teaspoon almond extract
· 1/4 cup sliced almonds, for garnish
· Land O Lakes® Butter with Canola Oil, if desired



Preheat oven to 400o F. Line a large baking sheet with parchment paper or a silicone baking sheet and set aside.


In a large bowl, whisk together flour, baking powder, sugar and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour almond extract and 1 cup of the heavy cream over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty. 


Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.


Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.


While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!


Scones will keep in an air-tight container for up to 2 days, but they really are best eaten the day they are made.



Disclosure: $1 helps provide 9 meals* secured by Feeding America® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014.


Two Peas & Their Pod has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.

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I made these today, since I needed to spoil myself a bit. Used chopped dried cherries instead of raspberries, since that what I had in the house. My usual scone recipe is from an English Tea book. Your recipe was equally delicious!

Posted June 05, 2016 by Marsha Stone
Test Kitchen Comment
From: Mallory
Posted June 06, 2016

These are wonderful. Made them for the family, both agreed we need to make these again.

Posted October 08, 2014 by Karen L.

What a great idea. So many hungry families with the economy the way it is. Let's do our share to help. Also thanks for the recipe for scones. Yum, can't wait to try it!!!

Posted May 01, 2014 by scones and pin and give

Maria's recipe are always delicious!

Posted April 07, 2014 by Martha in KS