Almond Croissant Raspberry Scones

If you love that buttery, flaky almond croissant vibe but want something a little easier to make at home, these Almond Croissant Raspberry Scones are exactly the answer. They’re tender and flaky with just the right amount of almond flavor, loaded with juicy bursts of raspberries that balance out the richness perfectly. Topped with sliced almonds and a dusting of powdered sugar, they look and taste like something straight from your favorite bakery.

Scones are seriously underrated, and honestly, I think it’s because so many people don’t make them quite right. Too often, they end up dry, crumbly, or just plain bland—missing that perfect balance of tender, flaky, and a little sweet. When made well, scones should be buttery and soft with just enough crumb to melt in your mouth, not fall apart or leave you thirsty. It’s all about technique—keeping the butter cold, not overmixing the dough, and adding the right amount of sweetness and flavor to make them truly shine. Once you get it right, scones quickly become one of those cozy, crave-worthy treats you’ll want to bake again and again. And I hope this recipe gets you to do exactly that!

What Makes These Scones So Special

The secret to these scones is grating very cold butter into a mix of all-purpose and almond flour. That little trick creates flaky layers that practically melt in your mouth, giving you all those croissant feels but in a scone form. Adding almond extract brings a subtle warmth and nuttiness that pairs perfectly with the fresh raspberries and gives you that almond croissant flavor. Folding in the berries frozen (or well-chilled) keeps them from breaking apart and turning the dough pink, so you get perfect pockets of fruit in every bite. The sliced almonds pressed on top before baking add a beautiful crunch and that golden bakery finish.

How To Make Them

Start by mixing your dry ingredients—flours, baking powder, salt, and sugar—until well combined. Then grate frozen butter directly into the dry mix using a box grater. Those tiny pieces of frozen butter are what give you those flaky layers, so don’t skip this step! Toss the butter shreds with the flour to coat them well. Gently massage them in with your hands but don’t overwork it or your hot fingers will melt the butter.

In another bowl, whisk together heavy cream, vanilla, almond extract, and an egg until smooth. Pour this into your dry ingredients and gently stir until a dough just starts to come together. The dough should feel a little shaggy and sticky—don’t overmix or you’ll lose the tender, flaky texture.

Gently fold in the frozen raspberries, being careful not to crush them too much. If you need to chop the frozen raspberries to get smaller chunks, feel free to do that. A little berry juice leaking out is totally fine—it makes juicy pockets inside the scones.

Turn the dough onto a lightly floured surface and pat it into a circle about an inch thick. Cut the dough into 8 wedges and transfer them to a parchment-lined baking sheet. Brush each scone with egg wash (egg + heavy cream) and press sliced almonds on top so they stick, adding a little crunch. The egg wash help gives them a beautiful sheen.

For the best results, chill the scones in the fridge for a bit before baking. Chilling the dough keeps the butter cold, which helps the scones rise better and bake up flakier.

Bake until the tops are golden and the scones feel set. Let them cool slightly, then dust generously with powdered sugar for that classic bakery look.

Tips and Tricks for Perfect Scones

Keep your butter frozen and grate it finely—that’s the key to flaky layers. Don’t skip chilling the dough; it makes a huge difference in how the scones rise and hold their shape. When folding in berries, be gentle so they don’t burst and make the dough soggy. Almond extract is strong, so just a little goes a long way. And remember, these freeze great both before and after baking—perfect for making ahead.

Variations You’ll Love

Feel free to swap out raspberries for blueberries, blackberries, or chopped strawberries. Just freeze or chill the fruit before adding it in so the dough stays firm. Adding a bit of lemon zest when using blueberries gives the scones a fresh, bright twist. For extra indulgence, drizzle with a simple almond glaze or toss in some toasted slivered almonds inside the dough.

Making Ahead and Storing

These scones are perfect for making ahead of time. Once you’ve shaped the wedges on your baking sheet, freeze them until solid, then transfer to a zip-top bag and store in the freezer. When you want fresh scones, bake them straight from frozen—just add a few extra minutes to the baking time. This makes breakfast or snack prep so easy and foolproof.

After baking, let the scones cool completely before storing. Keep them in an airtight container at room temperature for up to two days. If you want to save them longer, freeze the baked scones in an airtight container or freezer bag. To enjoy, simply reheat in a low oven until warmed through to bring back that fresh-baked magic.

How to Enjoy These Scones

These scones are delicious warm right out of the oven but also fantastic at room temperature or lightly reheated. Pair them with your favorite coffee or tea, or just grab one for a quick, cozy snack. Honestly, once you try these, you might never want to buy a scone at a cafe or bakery again.

CRAVING MORE SWEETS? TRY THESE RECIPES OUT!

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

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind the scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.