Easy Almond Scone With Cinnamon and Vanilla

By
Lindsey Goodwin
Lindsey Goodwin
Lindsey Goodwin is a food writer and tea consultant with more than 12 years of experience exploring tea production and culture.
Learn about The Spruce Eats' Editorial Process
Updated on 11/29/21
Easy Almond Scone With Cinnamon and Vanilla served

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 12 servings
Yield: 6 to 12 scones
Nutrition Facts (per serving)
209 Calories
10g Fat
26g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 209
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 22%
Cholesterol 19mg 6%
Sodium 166mg 7%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 4g
Vitamin C 0mg 0%
Calcium 97mg 7%
Iron 2mg 9%
Potassium 87mg 2%
*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.

Ingredients

  • 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

  1. Gather the ingredients.

    Easy Almond Scone With Cinnamon and Vanilla ingredients in bowls

    The Spruce / Cara Cormack

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

    flour, sugar, baking powder, cinnamon, and salt in a bowl

    The Spruce / Cara Cormack

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

    butter added to the flour mixture in a bowl, cut in together

    The Spruce / Cara Cormack

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

    almonds, almond extract, and vanilla extract added to the flour mixture

    The Spruce / Cara Cormack

  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.

    scone dough in a bowl with a spoon

    The Spruce / Cara Cormack

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

    Dough ball on a floured wood cutting board

    The Spruce / Cara Cormack

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

    Dough ball on a floured cutting board

    The Spruce / Cara Cormack

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

    Dough on floured cutting board

    The Spruce / Cara Cormack

  9. Cut each disc into 6 to 8 pieces.

    Scone dough cut into 8 pieces on a floured surface

    The Spruce / Cara Cormack

  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.)

    Scones on a parchment paper lined baking sheet

    The Spruce / Cara Cormack

  11. Cool on the baking sheet.

    Easy Almond Scone With Cinnamon and Vanilla on a baking sheet

    The Spruce / Cara Cormack

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

    Easy Almond Scone With Cinnamon and Vanilla with lemon curd and clotted cream

    The Spruce / Cara Cormack