Raspberry Almond Scone Bread

Take your scone-inspired loaf to the next level with almonds, raspberries, and a sweet, citrusy crumble.


  • For the filling:
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sliced almonds
  • 4 tablespoons granulated sugar
  • 4 tablespoons light brown sugar
  • 2 teaspoons fresh orange zest
  • 2 tablespoons dehydrated raspberries
  • 1 tablespoon heavy cream
  • For the dough:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/2 cup heavy cream, plus more for brushing
  • 1/4 cup sour cream
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/2 cup raspberries, halved
  • 1/2 cup sliced almonds
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon almond extract
  • Sliced almonds and fresh raspberries, for garnish


  1. In a small food processor, pulse together together the flour, almonds, granulated sugar, brown sugar, dehydrated raspberries and orange zest. Add the heavy cream and pulse to combine. Set aside.
  2. Preheat oven to 375°F, and prepare an 8x4-inch loaf pan with nonstick cooking spray and parchment paper.
  3. Place the dry ingredients in the bowl of a food processor fitted with the chopping blade and pulse to combine.
  4. Add the butter and pulse about 8 to 10 times until the butter is cut into pea-shaped pieces.
  5. In a medium-sized mixing bowl, whisk together the heavy cream, sour cream, egg and almond extract.
  6. Pour the wet mixture into the dry ingredients flour mixture and fold together using a fork or rubber spatula, being careful not to overwork the dough. If the dough seems too dry, add heavy cream one teaspoon at a time until the dough takes shape.
  7. When dough begins to come together, carefully incorporate the raspberries and almonds and gently knead the dough into a ball shape.
  8. Transfer the dough ball to a generously floured board and gently pat into a 6x14-inch rectangle. Cut the rectangle into 8 equal pieces, brushing each piece with cream.
  9. Sprinkle the filling onto each piece, pressing to make sure the filling adheres. Stacking 3 pieces at a time, build layers sideways into the prepared loaf pan until fully assembled. Using a pastry brush, brush the top of the loaf with cream and sprinkle with granulated sugar.
  10. Bake on the center rack for about 45 minutes, covering with aluminum foil if the top begins to brown too quickly. The bread is done when a toothpick inserted into the dough comes out clean.
  11. Let cool 15 minutes while you make the glaze.
  12. In a small bowl, mix together powdered sugar, heavy whipping cream and almond extract. If the glaze seems too thin, add more powdered sugar by the tablespoon. If it seems too thick, add in heavy cream by the tablespoon.
  13. Drizzle over warm bread and serve topped with sliced almonds and fresh raspberries.