Almond Scones Recipe

This almond scones recipe yields moist, flaky scones with rich almond flavor using almond flour, extract, and sliced almonds. Easy to make, beginner-friendly, and perfect for breakfast or afternoon tea.

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Course: Breakfast, Brunch, Snack

Cuisine: American, European

Keyword: Almond scones recipe easy, Best almond scones recipe, Simple almond scones recipe

Prep Time: 15

Cook Time: 20

Chilling Time: 15

Total Time: 50

Servings: Servings

Calories: 325kcal

Cost: $6

Equipment

2–3 Mixing bowls For mixing dry and wet ingredients separately
1 Pastry cutter or box grater To cut or grate the cold butter into the flour
1 Baking sheet For baking the scones
1 sheet Parchment paper To line the baking sheet and prevent sticking
1 Wire rack For cooling the scones evenly after baking
1 Pastry brush To brush heavy cream on top of the scones before baking
1 set Measuring cups and spoons For accurately measuring ingredients

Ingredients

2 cups all-purpose flour for structure
0.5 cup almond flour for almond flavor and moisture
0.33 cup granulated sugar
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup cold unsalted butter cut into cubes or grated
0.5 cup heavy cream plus more for brushing
1 large egg
1 teaspoon almond extract
0.5 cup sliced almonds plus extra for topping
1 tablespoon coarse sugar optional, for topping

Instructions

Mix the dry ingredients together: all-purpose flour, almond flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or grater until the mixture resembles coarse crumbs.
In a separate bowl, whisk together heavy cream, egg, and almond extract. Pour into dry mixture and stir until combined.
Fold in the sliced almonds. Turn dough onto a floured surface and shape into a disk. Chill for 15 minutes.
Cut into 8 wedges, place on parchment-lined baking sheet. Brush with cream, sprinkle coarse sugar and extra almonds.
Bake at 400°F (200°C) for 18–20 minutes or until golden. Cool on wire rack before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition