Almond Scones

Almond scone topped with sliced almonds and powdered sugar.

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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.

Prep Time30

Cook Time15

Chilling Time:15

Total Time1

Servings: scones

Calories: 318kcal

Author: Naomi Andres

Ingredients

1 ½ cups all-purpose flour
1 cup almond flour *
½ cup granulated white sugar
1 tablespoon baking powder
¾ cup salted butter * (cold and cubed)
½ cup whipping cream
1 egg
1 teaspoon vanilla extract
2 ½ teaspoons almond extract
½ cup sliced 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.
1 ½ cups all-purpose flour, 1 cup almond flour, ½ cup granulated white sugar, 1 tablespoon baking powder, ¾ cup salted butter
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.
½ cup whipping cream, 1 egg, 1 teaspoon vanilla extract, 2 ½ teaspoons almond extract
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.
½ cup sliced almonds
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!
¼ cup powdered sugar

Notes

You can easily make your own almond flour at home by pulsing blanched almonds in a food processor until fine.
Or use unsalted butter with ⅓ teaspoon of salt added to the recipe.

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