Almond Scones

Almond Scones
Staff Writer
Almond Scones

Viviane Bauquet Farre

Almond Scones

It's not often I make a batch of scones, but when I do, it always feels special — biting into a warm scone that just popped out of the oven is somehow unforgettable.

What prompted me to create this recipe, though, was having bitten into one too many heavy, door-step-looking scones from a local bakery. I came home one day, hell-bent on making the lightest, crumbliest scones ever. It took a few tries, but I can honestly say that this recipe yields the fluffiest scones I've ever tasted!

So indulge yourself now and then, and make a batch of these irresistibly crumbly morsels.

10
Servings
175
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 2/3  Cup  unbleached all-purpose flour, plus more for rolling the dough
  • 1/4  Teaspoon  pure almond extract
  • 2 1/2  Teaspoons  baking powder
  • 1/3  Cup  heavy cream
  • 1/2  Teaspoon  sea salt
  • 1  Tablespoon  sugar, preferably organic, plus more for garnish
  • extra-large eggs, beaten
  • 5  Tablespoons  unsalted butter, at room temperature, plus more for the baking sheet
  • 1/3  Cup  blanched, sliced almonds, plus more for garnish

Directions

Preheat the oven to 425 degrees.

Place the flour, almonds, baking powder, salt, and sugar in a large bowl. Stir with a fork until well blended. Add the butter and stir again with a fork until the butter forms small crumbs. Set aside.

Reserve 1 tablespoon of the beaten eggs for brushing the tops of the scones later. Place the remaining beaten eggs, cream, and almond extract in a small bowl and whisk until well blended. Add the egg mixture to the flour-almond mixture and stir with a fork until the mixture comes together. Do not over-mix or the scones will be stiff; the mixture should still be a bit crumbly.

Lightly dust a work surface with flour and grease a baking sheet with butter or line with a Silpat. Gather the dough into a ball with the tips of your fingers and place it onto the work surface, dust with a little flour and roll into a circle 8 inches wide and ¾-inch thick.

Using the cookie cutter, shape 9 scones and place them on the baking sheet, 2 inches apart (shape the last couple of scones with the scraps). Brush the tops with the reserved beaten egg, garnish with a few almond slices and a little sugar, and bake until golden, for 10-12 minutes.

Nutritional Facts

Total Fat
2g
3%
Sugar
4g
4%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
35g
27%
Protein
4g
9%
Vitamin A, RAE
12µg
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
101mg
10%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
62µg
16%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
75mg
11%
Selenium, Se
12µg
22%
Sodium, Na
145mg
10%
Water
15g
1%

Almond Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Almond Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.