Almond Scones

It is cold and snowing and really the only way to deal with it is to make some scones. Imagine waking up and eating a warm, toasted almond scone that you spread with butter and some cherry preserves. Even better, you can freeze these scones before baking and have fresh, hot from the oven scones any day you like. These are really very delicious and you should go try them right now.

Almond Scones (adapted from a Dorie Greenspan recipe)

  • 1 cup blanched almonds (whole, slivered, or sliced), toasted
  • 2 tablespoons sugar
  • 1 large egg
  • 1/3 cup cold heavy cream
  • 1/4 cup cold whole milk
  • 1/4 teaspoon pure almond extract
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1/4 cup sliced almonds (optional)

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

Divide the toasted almonds in half. finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup of almonds.

Stir the egg, cream, milk and almond extract together.

Whisk the flour, ground almond/sugar mix, baking powder and salt together in a large bowl. Drop in the

butter and, using your fingers toss to coat the pieces of butter with flour. Quickly, rub the butter with your fingers into the dry ingredients until the mixture is pebbly. You’ll have pea-sized pieces, and some smaller pieces.

Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Stir in the chopped almonds.

Still in the bowl, gently knead the dough by hand, or turn in with a wooden spatula 8-10 times. Turn the dough out onto a lightly floured board and divide it in half. Working with one piece at a time, pat the dough into a rough circle that is about 5 inches in diameter, cut into 6 wedges and top each wedge with slices almonds if using. Place them on baking sheet.***

Bake for 15-20 minutes or until their tops are golden and firm-ish. Transfer to a wire rack and cool for 10 minutes before serving.

***Once the scones are cut out and on the baking sheet you can also freeze some or all of them before baking. Simply put the tray of scones in the freezer and wait until they are firm. Put the frozen scones in a freezer and you’ll have fresh warm scones whenever you like. Do not defrost, simply put the frozen scones on the a parchment lined baking sheet and add a couple of minutes to the baking time.

11 comments to “Almond Scones”

  1. They certainly look like something I should make. I most especially would like some of that cherry preserve you’ve got there – that looks like it would grace any scone, almond or otherwise :)

  2. These look lovely. I wonder if I could use almond meal (from TJ’s) in place of the ground almonds. I don’t have a food processor yet!

  3. Yes, I think that would work just fine. I think the only thing that could be missing is some of the toasted-ness. Another option would be to buy some finely ground almonds and try toasting them in a dry skillet to get some added flavor. I think either way would be good. Good luck!

  4. Delicious looking; I have neither had nor made a scone in a couple of years now!

  5. I wish I had some of these waiting in my freezer for tomorrow morning. I have some wonderful fig preserves that would go so well with these. Thanks for sharing!

  6. Thank you for reminding me – I’ve had “make scones” on my to-do list for a few weeks now. This is the kick in the butt I needed! These are beautiful!

  7. Where’s our Kerrygold when we need it?

  8. I bookmarked this post immediately, and just made the scones tonight for my new blog’s first entry! Thanks for the posting and the motivation. -Dana,

  9. These sound great! I have almost all of the ingredients and I may make these this week! I love scones – my favorite are chocolate chip but it would b nice to try something different.

    Love your blog! I found you from the Pioneer Woman and can’t wait to read more!

  10. Just dropping in to say, in an extremely embarassingly fangirly way, that I adore your site, and your recipes make me itch to try them all at once. I love cooking even more now.

    Thanks for all the inspiration!

  11. Thanks, Martyna! I am glad you are enjoying the site. Keep cooking!

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