American Dairy Eggs North American Scones Snacks Vegetarian

Buttermilk Almond Scones

Buttermilk Almond Scones - TheRecipe.Website
Written by Susan H
Buttermilk Almond Scones - TheRecipe.Website

Buttermilk Almond Scones

I have always loved scones but these are a new level of flavour.
4.66 from 29 votes
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Course: Snacks
Cuisine: American
Keyword: Bread
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 servings
Calories: 286kcal



  • Toast almonds; cool, then crumble and set aside.
  • Preheat oven to 425F. Oil two 10½x15½-inch baking sheets; set aside.
  • Combine flour, baking powder, soda, salt and sugar in large 3-quart mixing bowl; set aside. Whisk buttermilk, egg and almond extract together in small bowl; set aside.
  • Cut butter into dry ingredients until mixture resembles coarse crumbs. Add almonds, reserving a few for topping. Add buttermilk mixture and mix lightly with a large fork until mixture clings together and forms a soft dough.
  • Carefully add the raspberrys to break them but not to pulp
  • Turn onto lightly floured surface and knead gently 5 or 6 times. Divide dough into quarters. Roll out ½-inch thick into four rounds.
  • Place on prepared baking sheet and cut each round into 6 wedges. Brush each round with cream; sprinkle with sugar and reserved almonds.
  • Bake at 425F for 12 to 15 minutes until done and lightly browned. Serve hot with lots of butter.


Sodium: 247mg | Sugar: 9g | Fiber: 3g | Potassium: 75mg | Cholesterol: 11mg | Calories: 286kcal | Monounsaturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Saturated Fat: 1g | Fat: 11g | Protein: 9g | Carbohydrates: 41g