Almond Scones – Buttery, Flaky, and Packed with Toasted Almonds

There’s something undeniably cozy about a freshly baked scone.

These Almond Scones are rich, tender, and packed with nutty flavor from toasted almonds and pure almond extract.

Whether you serve them warm for breakfast or pair with afternoon tea, they offer just the right balance of crumbly and soft, buttery and sweet.

Why You’ll Love This Recipe

Delicate almond flavor – Almond extract and two textures of almonds create amazing depth.

Perfect scone texture – Crisp edges with soft, tender centers.

No fancy tools needed – You can make them entirely by hand.

Freezer-friendly – Freeze before baking for future treats.

Great for brunch – Elegant enough for guests, easy enough for everyday.

Versatile topping – Optional sliced almonds add a beautiful touch.

What You’ll Need (Ingredient Highlights)

Blanched almonds – Half are finely ground with sugar, the other half are chopped for texture.

Almond extract – Just a touch brings out a sweet, aromatic depth.

Heavy cream and whole milk – Create rich, moist dough that bakes up tender.

Cold unsalted butter – Gives the scones their signature flakiness and buttery flavor.

Flour, sugar, baking powder, salt – Classic dry ingredients for light and airy scones.

Sliced almonds (optional) – Sprinkled on top for crunch and visual appeal.

Pro Tips Before You Start

Toast the almonds first to deepen their flavor.

Don’t over-grind – stop before the almonds turn to paste.

Use cold ingredients – chilled butter and dairy = flakier scones.

Avoid overmixing – stir until just combined to prevent tough dough.

Freeze before baking – ideal for prepping ahead and baking fresh.

How to Make Almond Scones

Step 1: Prep and Toast

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toast your almonds if you haven’t already.

Step 2: Process the Almonds

Divide the toasted almonds in half.

Blend ½ cup with the sugar until finely ground—stop before it turns into almond butter.

Finely chop the other half.

Step 3: Combine Wet and Dry

In one bowl, whisk together the egg, cream, milk, and almond extract.

In a large mixing bowl, combine flour, ground almond-sugar mixture, baking powder, and salt.

Step 4: Cut in the Butter

Add cold butter pieces to the dry mixture.

Use your fingertips or a pastry blender to work it in until the mixture looks pebbly with pea-sized chunks.

Step 5: Mix the Dough

Pour the liquid ingredients over the dry mix and stir with a fork just until a sticky dough forms.

Gently fold in the chopped almonds.

Step 6: Knead and Shape

Lightly knead the dough 8–10 times in the bowl or on a lightly floured surface.

Divide in half. Pat each portion into a rough 5-inch circle.

Step 7: Cut and Arrange

Cut each circle into 6 wedges.

Place them on the baking sheet, leaving a bit of space between.

Add sliced almonds on top if using.

Step 8: Freeze or Bake

You can freeze the shaped scones now for later baking.

If baking immediately, place in the oven and bake for 20–22 minutes, until golden and set.

Step 9: Cool and Enjoy

Transfer scones to a rack and let them cool for 10 minutes before serving—or enjoy at room temperature.

What to Serve It With

Hot tea or coffee – A cozy, classic pairing.

Berry jam or lemon curd – Add fruity brightness.

Whipped cream or clotted cream – For a richer bite.

Fresh fruit – Berries or orange slices make a light side.

Vanilla yogurt – Great for a light breakfast or brunch spread.

Variations / Substitutions

Make it citrusy – Add orange zest to the dough.

Use almond flour – Replace a portion of all-purpose flour for extra almond flavor.

Glaze them – Drizzle with an almond or vanilla glaze after baking.

Swap extract – Try vanilla or orange extract instead of almond.

Add dried fruit – Toss in chopped dried cherries or cranberries.

Storage & Leftovers

Room temperature – Store cooled scones in an airtight container for up to 2 days.

Fridge – Extend freshness up to 5 days, but reheat before serving.

Freeze unbaked scones – Freeze on a tray, then transfer to a bag and bake straight from frozen (+2 minutes).

Reheat – Warm in a low oven (300°F) for 5–10 minutes for best texture.

FAQs

Can I make the dough ahead of time?
Yes! Shape the scones and freeze them unbaked. Bake directly from frozen when ready.

What’s the texture of these scones?
They’re tender and moist inside, with slightly crisp golden edges—perfectly balanced.

Can I skip the almond extract?
You can, but it enhances the flavor significantly. Vanilla is a good substitute.

Do I need a food processor for this recipe?
Not at all. You can grind the almonds with a blender and cut butter by hand.

Can I use pre-sliced almonds instead of whole?
Yes. Just toast them lightly and use half for chopping, half for topping.

Is this recipe sweet like dessert?
It’s subtly sweet—more like a breakfast or tea-time treat than a sugary pastry.

How do I keep my scones from spreading too much?
Use cold ingredients, don’t overmix the dough, and chill before baking if your kitchen is warm.

Final Thoughts

These almond scones bring such a cozy elegance to the table.

The toasty almond flavor, tender crumb, and golden edges make them a joy to eat any time of day.

I love baking a batch on the weekend and enjoying them with morning coffee or a slow afternoon tea.

Once you make them, they’ll be on repeat.