Easy Almond Scone With Cinnamon and Vanilla

DebbiSmirnoff/Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Nutrition Facts (per serving)
316 Calories
26g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 316
% Daily Value*
Total Fat 26g 34%
Saturated Fat 14g 68%
Cholesterol 57mg 19%
Sodium 271mg 12%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Protein 3g
Calcium 121mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This almond scone recipe is very easy to make if you have any baking experience. If you don't have much baking experience, read these scone-making tips before you start baking these almond scones.


  • 2.5 cups all-purpose flour (for best results sift or spoon the flour into the measuring cup)
  • 1/3 to 2/3 cup sugar (granulated) (or to desired sweetness)
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 stick of cold butter
  • 3/4 cup sliced almonds, toasted
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon pure vanilla extract
  • 1/2 to 3/4 cup buttermilk or heavy cream

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. In a large mixing bowl, mix the flour, sugar, baking powder, cinnamon, and salt.

  3. Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.

  4. Add the almonds, almond extract, and vanilla extract. Do not stir yet.

  5. With minimal stirring, mix in just enough buttermilk or heavy cream to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.

  6. Turn the dough out on a heavily floured cutting board.

  7. Knead the dough slightly. When it is done, it should be easy to handle and smooth.

  8. Gently pat the dough to one or two 1–inch thick discs.

  9. Cut each disc into 6 to 8 pieces.

  10. Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400 F oven for 10 to 20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)

  11. Cool on the baking sheet.

  12. Serve with coffee or afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.