Almond Scones

4 from 1 ratings

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.

Servings

servings

Ingredients

1 2/3 cup unbleached all-purpose flour, plus more for rolling the dough
1/4 teaspoon pure almond extract
2 1/2 teaspoon baking powder
1/3 cup heavy cream
1/2 teaspoon sea salt
1 tablespoon sugar, preferably organic, plus more for garnish
2 extra-large eggs, beaten
5 tablespoon 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.