Almond Scones

I like to have fresh bakery items at home for easy breakfast ideas. But it seems that local bakeries just keep making the same flavors repeatedly. So this week, I made some almond scones to add to our morning routine.

These almond scones are easy to make. Perfect scone for a beginner to try their hand at. They take about 20 minutes to make, 15 minutes to bake, and then once they cool off you can add some frosting or a glaze with sliced almonds on top. They store well and will keep in an airtight container for about 5 days.

To make a batch of these Almond Scones you will need the following –

Scones –

2 3/4 C All Purpose Flour
1/4 C Sugar
1 TBSP Baking Powder
1 Tsp Salt
1 2/3 C Heavy Whipping Cream
2 Tsp Almond Extract

Glaze/Frosting –

1 C Powdered Sugar
2 TBSP Milk
1 Tsp Almond Extract
Sliced Almonds

Additional Items –

Scone Pan or Baking Sheet
Parchment Paper

These almond scones are extremely easy to make.

First, preheat your oven to 400F.

Next, in a mixing bowl, combine the flour, sugar, baking powder, and salt. Give it a quick stir to combine all the ingredients.

In another bowl or glass measuring cup, combine the heavy whipping cream and almond extract.

Combine the wet ingredients with the dry ingredients and mix until well combined. It’s best to combine the ingredients by hand and not use an electric mixer or stand mixer. If you overmix the dough it will become hard or feel dense.

Once your dough is ready, place it on a floured countertop and start shaping it into a ball.

Cut the ball in half and press each ball into a round disk shape.

Slice each disk into 8 scones.

Place on prepared baking sheet with parchment paper or use a scone pan.

Bake in the oven for about 15 minutes. It may be a few minutes longer or shorter depending on how quickly your oven bakes. But when the tops are a light golden brown, it’s time to remove the scones from the oven.

Let the scones cool.

Once the scones have completely cooled make the almond glaze.

To make the almond glass, use a glass measuring cup and combine the powdered sugar, milk and almond extract. It works best to use a small whisk or fork to combine and get out any lumps.

For a thicker glaze use less milk. If your glaze is too runny, add a little more powdered sugar.

Drizzle or pour the glaze over the tops of the scones.

Sprinkled the sliced almonds on top of the scones.

Enjoy!

These are delicious scones that taste great right out of the oven but even better the next day. Store them in an airtight container in the fridge or at room temperature for 5-6 days.