Raspberry & Almond Breakfast Scones


These Raspberry & Almond Breakfast Scones are perfect for – you guessed it – breakfast!

raspberry almond breakfast scones

I wasn’t planning on making scones today, but with the dreary weather we have been having in Zurich lately (why is it often sunny during the working week but not on the weekends??), I needed to find a way to entertain the children once they got bored with the endless colouring and stamping activities which forms the highlight of our rainy day entertainment options.

raspberry almond breakfast scones

My 4-year-old son was rather excited to help me with this recipe, but not in the way I had initially imagined. I recently discovered that my son is a budding photographer at his daycare, often snapping away on a cheap point-and-shoot camera. On some days, he is given tasks such as to photograph items in a specific colour (and his friends would be tasked with shooting things in other colours). Most of the times, he simply captures the other children pulling silly faces or there is just a lot of blurry snapshots of the floor!

So I decided to pass on my once-beloved point-and-shoot camera to the children, and it can be pretty hilarious to see what moments they capture. Who knew they loved photographing their feet so much!

raspberry almond breakfast scones

So instead of helping me measure and mix the ingredients as we would normally do when we cook together, today, my son thought it would be more interesting to photograph me cooking in the kitchen. In essence, he has become a food photographer. At 4 years old. Soon, he might have his own food blog! Ha ha 😉

As the recipe title suggests, these Raspberry & Almond Breakfast Scones are great to make in the morning for breakfast as they are relatively quick and easy to whip up, especially if you use a stand mixer. Also, the scones are made in one big dough and sliced up after baking, therefore saving you time on shaping individual scones, like in my other recipe for Raspberry Scones with Homemade Clotted Cream. It’s also nice to be able to cut these scones like a cake because you can then eat as much or as little as you like.

raspberry almond breakfast scones

I have prepared these when friends have come over for brunch in under 10 minutes – just triple that time if your children want to “help”! 😉 But it’s a great recipe to know if you have friends coming by at short notice, or you need a stress-free sweet option for brunch on the weekend.

I always have frozen berries in the freezer, which means that I can usually make this recipe without making a special trip to the supermarket. We buy lots of berries when they are at their peak in summer, but when I see that we may not get through them before they start to over-ripen, I simply pop them into a small freezer bag and stash them away in the freezer for when we make our weekly compote (or applesauce), or to add them to cakes and desserts like this one.

My son loved these scones so much that he ate those two slices shown in the photos. My daughter was more preoccupied with the frozen raspberries!

raspberry almond breakfast scones

Raspberry & Almond Breakfast Scones

raspberry almond breakfast scones

5 from 2 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: Serves 4-8


  • 1 1/2 cups (225 g) plain flour, sifted
  • 1 teaspoon baking powder
  • 1/2 cup (110 g) vanilla sugar or caster sugar
  • 1/4 teaspoon vanilla bean powder (optional or you can omit if you are using vanilla sugar)
  • 2 tablespoons (40 g) cold unsalted butter, cubed
  • 1/2 cup (100 g) frozen raspberries
  • 1/2 cup (125 ml) full cream milk
  • handful demerera sugar
  • handful flaked almonds


  1. Preheat the oven to 200°C (390°F).
  2. Mix together the flour, baking powder, sugar and vanilla bean powder (if using) in a large bowl.
  3. Add the cubes of butter, and use your fingertips to rub the butter into the dry ingredients. Alternatively, you can do this with a stand mixer using the flat paddle attachment. The butter should be well incorporated and the mixture should resemble wet sand.
  4. Add most of the milk (you may not need all of it), and gently combine until the mixture starts to come together in a dough. Add the rest of the milk if the dough is too dry. Try not to overwork the mixture, as this could result in tough scones.
  5. Place the dough onto a tray lined with non-stick baking paper, and gently pat the dough into a rough circle shape.
  6. Top the dough with the frozen raspberries by gently pushing them into the dough.
  7. Lightly brush the dough with some milk.
  8. Sprinkle generously with demerera sugar and flaked almonds.
  9. Bake for 30-35 minutes, or until the scone is lightly golden and a skewer inserted in the centre comes out clean and dry.
  10. Dust with icing sugar and serve warm or cold.

Kitchen Notes

Frozen raspberries work best in this recipe as it is easier to top the scones with frozen raspberries; fresh raspberries will become squashed and bruised from the handling.

Other frozen berries, or mixed frozen berries, also work great in this recipe.


  • Serving Size: 8
  • Calories: 174
  • Sugar: 13.8g
  • Sodium: 8.4mg
  • Fat: 3.6g
  • Carbohydrates: 32.5g
  • Fiber: 1.3g
  • Protein: 3g
  • Cholesterol: 9.2mg

Share your photos!

If you have used this recipe, I would love to hear how it turned out! Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram, Facebook or Twitter and using #eatlittlebird




  1. What a gorgeous recipe! I think I could eat these any time of day 🙂

  2. Brandi Crawford 7 May 2017

    Looks so delish! Those photos are gorgeous.

  3. It must be so fun to have a little photographer- helper in the kitchen with you 🙂 I can almost picture the scene. By the way, your food photography is stunning and this recipe is so mouthwatering, can’t wait to try!

    • Eat, Little Bird 7 May 2017

      My son has reached an age where he loves to be helpful, especially in the kitchen, so I’m slowly finding ways to give him little tasks. It’s fun for him and also a confidence-booster, I think 🙂

  4. Now this is the kind of breakfast I can get behind 😀

    • Eat, Little Bird 7 May 2017

      Totally!! We eat a balanced breakfast most days, but we then like to indulge a bit on weekends, especially when the weather is a bit gloomy!

  5. Veena Azmanov 7 May 2017

    Those raspberries looks so pretty and red… these would be such a treat for me on mothers day with the kids.


Leave a Reply

Your email address will not be published. Required fields are marked *