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Almond Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Almond Scones

1 ½ cups all-purpose flour

1 cup almond flour*

½ cup granulated white sugar

1 tbsp baking powder

¾ cup salted butter*(cold and cubed)

½ cup whipping cream

1 egg

1 tsp vanilla extract

2 ½ teaspoons almond extract

½ cup almondssliced

¼ cup powdered sugar (confectioners' sugar)

Instructions

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Instructions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, almond flour, white sugar, and baking powder. Work in the cold cubed butter using a pastry cutter until the pieces of butter are the size of peas.

In a separate bowl, whisk together the whipping cream, egg, vanilla, and almond extract until combined. Add to the flour/butter mixture and fold until the dough begins to come together.

Turn the mixture out onto the countertop and gently knead and fold the dough together. Separate the dough into 3 equal pieces and form each portion into a disk shape around 4 inches in diameter. Cut each disk into quarters to get 12 scones in total. Press the sliced almonds onto the tops of each scone until all the almonds are used up. Chill the formed scones in the refrigerator for at least 15 minutes.

Bake in the preheated oven for 12-16 minutes or until the scones are golden and the almonds on top are toasty. Dust generously with powdered sugar immediately after baking. Let cool slightly before serving. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Butter Ice-Cold ❄️
Chill your diced butter in the freezer for 15 minutes before cutting into dry ingredients; cold butter creates steam pockets that produce tender, flaky scones with a croissant-like texture.
Don't Overmix the Dough 🙌
Mix until just combined—overworking develops gluten and results in tough, dense scones instead of light, tender ones with that delicate almond croissant quality.
Toast Almond Flour First 🔆
Lightly toast your almond flour in a dry pan for 2-3 minutes before adding to the dough to deepen the nutty flavor and enhance that signature almond croissant taste.
Brush with Cream Before Baking 🧈
Apply whipping cream to the scone tops just before baking and immediately press sliced almonds into it; this ensures the nuts adhere properly and toast evenly for visual appeal.
Use Dual Extracts for Complexity 🌟
Combine both vanilla and almond extract as specified—the vanilla balances the almond intensity and adds subtle sweetness that prevents the flavor from becoming one-dimensional.