Description
Almond Scones are tender, buttery pastries with a nutty almond flavor, perfect for breakfast, brunch, or tea time. Lightly sweet and finished with a touch of almond glaze and sliced almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup sliced almonds
- 2/3 cup heavy cream (plus more for brushing)
- 1 large egg
- 1 tsp almond extract
- Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream
- 1/4 tsp almond extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in sliced almonds.
- In a separate bowl, whisk together cream, egg, and almond extract.
- Gradually add wet ingredients to the dry mixture, stirring just until combined. Do not overmix.
- Turn dough out onto a lightly floured surface, gently knead once or twice, and shape into a 1-inch thick round. Cut into 8 wedges.
- Place scones on prepared baking sheet and brush tops with cream.
- Bake for 15–18 minutes, or until golden brown. Let cool on a wire rack.
- For glaze, whisk together powdered sugar, milk, and almond extract. Drizzle over cooled scones and top with extra sliced almonds if desired.
Notes
- Use almond flour to replace part of the all-purpose flour for even more almond flavor.
- Add dried cherries or cranberries for a fruity twist.
- Scones are best eaten the day they’re made but can be frozen and reheated.
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: almond scones, breakfast scones, almond pastry, tea scones, easy scone recipe