Baker Bettie

Buttermilk Raspberry Scones with Toasted Almonds and Buttermilk Glaze

A bit of a twist on the classic cream scone, these Buttermilk Raspberry Scones with Toasted Almonds and Buttermilk Glaze are elegant, and incredibly light and tender. Share them with the people you love! 

Raspberry Scones topped with sliced almonds

I feel like these scones are a perfect representation of my current state of mind right now. Cheerful. Celebratory. Happy…

Guys, I am happy. I don’t know how long it has been that I could truly say that and not be lying at least a little bit. Perhaps never in my adult years. I’m happy. I’m content. And it almost doesn’t feel real.

Do you ever think about all the things that happened in your life to bring you to the place where you are now? I’ve been thinking about that a lot lately. So many big and little things. Even a lot of things that felt sad and discouraging at the time have brought me to this place where I stand now. This place where I’m happy. It feels almost too big to process.

Raspberry Scones topped with sliced almonds

But here’s the thing. I almost don’t even know what to do with it. I am so used to having turmoil in my life. To feel down. To feel like I’m struggling to focus on my work and make it through another week. I worry about how long it will last. I worry that it isn’t real. I worry I will lose it.

But then I yell at myself, “Kristin! Stop! This is your real life. Quit pushing the happy away!” I’m working on it.

Today I’m sharing with you my happy scones. Scones that are the representation of all things  I love. Flaky, buttery, moist scones filled with tart raspberries and tangy buttermilk. And to make them even more happy I topped them with buttermilk glaze and toasted almonds.

They are pure joy. I miss them as I sit here with my hot cup of black coffee and no scones in sight.

If you need a refresher on scone making technique, check out my basic scone recipe. I walk you through step-by-step the process of making super flaky and tender scones.

Scones get a bad wrap for being dry. These are not those scones. Remember, these are happy scones! None of that dry scone business around here. Trust.

Raspberry Scones topped with sliced almonds

Buttermilk Raspberry Almond Scones on baking sheet

Raspberry Scones with Toasted Almonds and Buttermilk Glaze

Yield: 8 Scones
Prep Time: 30 minutes
Cook Time: 16 minutes
Total Time: 46 minutes

A bit of a twist on the classic cream scone, these Buttermilk Raspberry Scones with Toasted Almonds and Buttermilk Glaze are elegant, and incredibly light and tender. Share them with the people you love! 


  • 2 cups (240 gr) all-purpose flour
  • 1/4 cup (50 gr) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 TBSP (85 gr) cold unsalted butter, cut into small pieces
  • 3/4 cup (94 gr) fresh raspberries
  • 1/3 cup (78 ml) buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (113 gr) powdered sugar
  • 1 TBSP (14 gr) unsalted butter
  • 2 TBSP (28 ml) buttermilk


For the Scones
  1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter pieces to the bowl, and use a pastry cutter or a fork to cut the butter into the flour until pea sized clumps form. Toss the fresh raspberries into the mixture.
  2. In a separate bowl, whisk together the egg, buttermilk, and vanilla extract. Add about 3/4 the liquid into the flour mixture and gently stir until the mixture forms into a ball. Add the rest of the liquid if needed. Do not work the dough very much. Some raspberries may break, that is ok.
  3. On a lightly floured work surface, turn the dough out and shape into a rectangle. Fold the dough in half and pat out to 1/2" thick. Fold in half again, and pat out again. Repeat one more time finishing by patting out to 1" thick round disk.
  4. Cut the disk into 8 wedges. Line a baking sheet with parchment paper and gently move the scones to the parchment.
  5. Refrigerate the scones while preheating the oven to 425F (220 C). Refrigerate at least 15 minutes.
  6. Bake at 425F (220 C) for 14-16 minutes until golden. Remove from oven and let cool on baking sheet slightly.
  7. Drizzle with warm buttermilk glaze (recipe below) and sprinkle with toasted almonds.
For the Glaze
  1. Stir all ingredients together in a saucepan over lowest heat. Once smooth and warm, remove from heat.
  2. Drizzle over scones.
Nutrition Information:

Amount Per Serving: Calories: 0

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6 comments on “Buttermilk Raspberry Scones with Toasted Almonds and Buttermilk Glaze”

  1. I just read your post as I was munching (more like wolfing) my just baked blueberry scones. Today is the first day I will be caring for my 7 yr. old out-of-school grand-daughter and mom’s parting words (besides lamenting that she will need to work another 20 yrs. to pay for the home she’ll be closing on next month…her first as a single mother), please get some fruit in her today. Having failed to get bananas atop her cereal, I chose the scones. Usually she wants to help me bake, but since she doesn’t like blueberries, I didn’t extend the invite. The final result was, “These are delicious Grandma and I didn’t pick-out the blueberries, ’cause I didn’t want you to get mad”. Whatever, they were scrumptious.
    Kristin, I used vanilla yogurt and added some lemon zest. I didn’t use the baking soda, since I didn’t use buttermilk. (Should I still have?) But other than that, your recipe mimics mine except for that delicious topping.
    I’m so glad that you are in a happy place. I’m 65 and it took me right into my 60s to get there. Now, I pray that I’ll be blessed with 20 more to make up for so many challenged years. Let’s revel in them shall we?

  2. I am SO thrilled that you’re happy! You deserve it 🙂 and these scones are so lovely and I adore the toasted almonds!

  3. Scones are perfect for teatime! Raspberry and almond is a classic combination and the buttermilk makes the scones extra moist. I love to dip my scones in my tea or coffee.

  4. Really great scones, used fresh raspberries from my patch.

  5. I would love it if you gave ingredients as weights as well as tablespoons etc because measuring 6 tablespoons of cold butter is very messy and difficult whereas weight is much more specific. Accurate measurements are much better for baking recipes I find.

    • Hi Linda, You will notice that all of my recipes in the last few years do include weight measurements. I am in the process of converting all of my old recipes over, but since I have over 200 older recipes it has taken some time to get to all of them since I am a one woman show. In the US, butter has TBSP measurements marked on the package so you can cut off the number of TBSP you need which is why many Americans write their recipes this way. We do not expect you to actually put butter in a TBSP measuring spoon. But I understand that this is not marked that way in other countries. I have updated this one specifically for you. Hope that helps!

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