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–+ servings

Almond Croissant Raspberry Scones

These Almond Croissant Raspberry Scones are buttery, tender, and packed with sweet-tart raspberries in every bite. They’re inspired by the flavors of a classic almond croissant but with the cozy vibes of a homemade scone. So good with a hot coffee or just straight off the pan—no judgment.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Yields8 servings
Print Recipe Pin Recipe
Servings8 servings

Ingredients

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
  • egg wash: 1 large egg + 1 tablespoon heavy cream or milk
  • powdered sugar, for dusting

Instructions 

  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. Massage gently with your hands to coat the butter in the flour mixture.
  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. Be careful not to overmix.
  5. 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 floured surface and pat it into a circle about 1 inch thick.
  7. 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 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). Bake for 18 to 20 minutes, until golden brown and set.
  10. Let the scones cool for 5 to 10 minutes on the pan. Dust the tops with powdered sugar and enjoy warm!

Notes

Q: Can I use fresh raspberries instead of frozen?
A: No I would not because they'll turn into mush when you try to mix them into the dough. If you do have fresh raspberries that you want to use, pop them in the freezer to firm up before adding them in. Chilling or freezing the berries before folding them in helps keep them from breaking apart and makes the scones fluffier with a better rise.
Q: Do I really need to freeze the shaped scones before baking?
A: Freezing isn’t a must, but chilling the scones before baking helps them hold their shape and rise properly.
Q: Can I make these ahead of time?
A: Totally! Freeze the unbaked wedges on a sheet pan, then store in a zip-top bag. Bake straight from frozen—just add a few extra minutes to the baking time.
Q: How should I store the baked scones?
A: Once fully cooled, store in an airtight container at room temp for up to 2 days, or freeze for longer. Reheat in a low oven to bring back that fresh-baked magic.
Q: Any fun variations?
A: Try swapping raspberries for blueberries, blackberries, or chopped strawberries. Just chill or freeze the fruit beforehand to keep the dough from getting soggy. A little lemon zest works wonders with blueberries too!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!