|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*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.|
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 1/2 cups all-purpose flour
1/3 to 2/3 cup sugar, to taste
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 pinch salt
4 tablespoons (2 ounces) unsalted butter, chilled
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
Gather the ingredients.
Preheat the oven to 400 F. In a large mixing bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
Use a pastry cutter to cut in the butter. The mixture is done when it resembles coarse cornmeal.
Add the almonds, almond extract, and vanilla extract. Do not stir yet.
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.
Turn the dough out on a heavily floured cutting board.
Knead the dough slightly. When it is done, it should be easy to handle and smooth.
Gently pat the dough to one or two 1–inch thick discs.
Cut each disc into 6 to 8 pieces.
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.)
Cool on the baking sheet.
Serve with coffee or afternoon tea and with jam, clotted cream, Devonshire cream or lemon curd.