Almond Scones
These tender and nutty Almond Scones are packed with toasted almonds and a subtle almond extract aroma. Perfect for brunch, afternoon tea, or a cozy morning treat.
Ingredients
- 1 cup blanched almonds whole, slivered, or sliced, toasted
- 1 egg
- ⅓ cup cold heavy cream
- ¼ cup cold whole milk
- ⅛ tsp pure almond extract
- 1¾ cups flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter cut into pieces and chilled
- ¼ cup sliced almonds garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Divide toasted almonds: grind ½ cup with sugar, chop the other ½ cup.
- Mix egg, cream, milk, and almond extract in a small bowl.
- In a large bowl, whisk flour, almond-sugar mix, baking powder, and salt.
- Add cold butter and rub it into the dry mix until pebbly.
- See full steps with tips & photos → https://wimpysdiner.net/almond-scones/
Notes
- You can use sliced almonds for both the inside and garnish for extra texture.
- For a sweeter finish, drizzle with almond glaze after baking.
- Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.
- Reheat in a 300°F oven for 5–7 minutes for best texture.