Almond Scones

These buttery Almond Scones are reminiscent of an almond croissant with their tender almond interior and a topping of toasty sliced almonds and powdered sugar.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 12 scones

Calories: 287 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
1 cup - almond flour*
½ cup - granulated white sugar
1 tbsp - baking powder
¾ cup - salted butter*
½ cup - whipping cream
1 - egg
1 tsp - vanilla extract
2 ½ teaspoons - almond extract
½ cup - almonds
¼ cup - powdered sugar (confectioners' sugar)

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